Vietnamese crunchy chicken bowl

By Gary Mehigan
Serves  4
Preparation   60 mins
Cooking   20 mins
Print recipe


  • 450g Lilydale Free Range Chicken tenderloins
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons finely grated lemongrass
  • 1 tablespoon grated ginger
  • 300ml peanut oil
  • 4 banana shallots peeled sliced thinly
  • 6 cloves garlic peeled and sliced thinly
  • 2 truss tomatoes, quartered
  • 4 spring onions halved lengthways
  • 200g dried rice noodles
  • 125g snow peas shredded
  • 2 carrots peeled & thinly shredded
  • 1 ½ cups mixed fresh herbs (we used Vietnamese mint, regular mint, dill, red vein sorrel)

Nuoc cham (makes about ½ cup)

  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon caster sugar
  • 1 long red chilli finely chopped


  1. Combine the chicken tenderloins with the sesame oil, olive oil, soy, ginger and lemongrass. Marinate for 1 hour in the refrigerator.
  2. Meanwhile, place a couple of sheets of paper towel onto a plate and place a slotted spoon or lifter on top ready to fry the shallots and garlic. Heat the peanut oil in a medium sized pot over a moderate heat. Use a thermometer to heat the oil to 140°C, sprinkle in the sliced shallots making sure you separate the slices as they fall into the oil. Cook for approximately 3 minutes or until they begin to turn a very light golden brown, stirring once or twice to ensure they cook evenly. Work quickly and carefully to remove the shallots from the oil and place them onto the paper towel. Spread shallots out so they cool quickly and crisp up. Repeat for the garlic. Strain the oil once cooled and reserve for another time.
  3. Pre heat a chargrill or barbeque to a high heat. Chargrill the chicken tenderloins for 3 minutes or until the chicken is charred golden and just cooked through. Char grill the tomato and spring onion for approximately 1-2 minutes per side remove and set aside.
  4. Combine the nuoc cham ingredients in a small bowl stirring to dissolve the sugar and set aside.
  5. Cook noodles to packet instructions.
  6. Mix a little of the dressing with the noodles and divide between the bowls, Toss the snow peas, carrot, herbs, and chargrilled vegetables together, divide between the bowls and drizzle with dressing. Scatter the crispy shallots and garlic generously over the top.