100 g fine rice vermicelli

2 carrots, finely shredded

2 Lebanese cucumbers, finely shredded

1 cup (160 g) bean sprouts

1 cup (20 g) coriander sprigs

2 tablespoons fried shallots



2 lemongrass stems, pale part only, finely chopped

1 tablespoon chopped coriander root

2 tablespoons coconut water

2 tablespoons fish sauce

1 teaspoon coconut sugar

1 tablespoon extra-virgin coconut oil, melted

2 chicken breast fillets, sliced



2 tablespoons fish sauce

2 tablespoons sweet chilli sauce

2 tablespoons lime juice


To make the lemongrass chicken, pound the lemongrass and coriander root to a paste using a mortar and pestle. Transfer to a shallow dish, add the coconut water, fish sauce, sugar and oil and mix well. Add the chicken and turn to coat in the marinade. Cover and refrigerate overnight or as long as time permits.


Whisk the dressing ingredients with 1/3 cup of water in a jug. Add the cucumber and carrot and allow to pickle while you cook the chicken.


Return the chicken to room temperature 30 minutes before cooking. Drain the chicken and pat dry with paper towel.


Heat a barbecue grill to medium–hot. Chargrill the chicken for 10 minutes, until tender and cooked through. (Alternatively, cook under a grill or in a chargrill pan.)


Meanwhile, pour boiling water over the vermicelli and allow to stand for 10 minutes, until soft. Drain well.


Pile the vermicelli onto a platter, top with the chicken, carrot, cucumber, sprouts, coriander and fried shallots. Drizzle the dressing over the top and serve.


Serves 4