Ingredients Jump to Instructions ↓

  1. 6 600 g 1 kg

  2. 100 g Marinade

  3. 2 stalks

  4. 1 teaspoon 1/4 teaspoon 1 teaspoon 1 tablespoon 1 1 Garnishing

  5. 1 tablespoon 2-3 sprigs

  6. 100 g 75 g 1 Chicken fillet, thinly sliced Dried rice vermicelli Peanuts (groundnuts), roasted and crushed Mixed fish sauce Lemon grass, bulbous portions only, finely chopped Garlic, finely chopped Ground white pepper Sugar Fish sauce Chicken seasoning powder Red chili, finely chopped Pickled carrot and radish Thai basil leaves Bean sprouts Lettuce, julienned Cucumber, julienned

Instructions Jump to Ingredients ↑

  1. : Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.


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