Vietnamese Chicken Vermicelli With Nuoc Cham Sauce

• nuoc cham dipping sauce
• 1 clove garlic peeled and crushed
• 1 red chili seeded, finely chopped
• 2 tablespoons sugar
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 2 tablespoons carrot peeled and grated, optional
• vermicelli Chicken
• 8 ounces glass noodles
• 10 1/2 ounces ground chicken
• 2 tablespoons creamed coconut
• 1/3 cup cilantro chopped, plus extra to serve
• 1 3/4 ounces water chestnuts chopped
• 1 tablespoon fish sauce
• 1 tablespoon ginger finely grated
• 2 large eggs lightly beaten
• mint leaves to serve
• chili sliced, to serve

1. To make the dipping sauce, pound the garlic and chili to a paste in a mortar and pestle (or mince together with a knife). Transfer to a bowl and add 1/2 cup of hot water and the sugar. Stir well. Add the fish sauce and lime juice and mix to combine. Float the carrot on top, if using, and set aside for 15-30 mins for flavors to infuse.
2. Prepare the noodles according to the packet directions. Drain well and cut into 5cm lengths with scissors.
3. Combine noodles, chicken, creamed coconut, cilantro, water chestnuts, fish sauce, ginger and eggs. Mix well, then spoon into a greased bowl that will fit into a steamer. Cover with a lid and steam over rapidly boiling water for 20 mins, until cooked and firm.
4. Invert noodle mixture onto a serving plate and top with extra cilantro, mint and chili. Slice and serve with the nuoc cham dipping sauce.

nuoc cham dipping sauce, clove garlic, red chili, sugar, fish sauce, lime juice, carrot, vermicelli chicken, glass noodles, ground chicken, creamed coconut, cilantro, water, fish sauce, ginger, eggs, mint, chili

Taken from www.yummly.com/recipe/Vietnamese-Chicken-Vermicelli-with-Nuoc-Cham-Sauce-1402879 (may not work)