MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gregory's Vietnamese Chicken Thighs w/Rice Noodles
Categories: Poultry, Herbs, Chilies, Pasta, Citrus
Yield: 4 Servings

MMMMM---------------------CHICKEN & MARINADE--------------------------
1 Stalk lemongrass
6 cl Garlic; chopped
2 Scallions; thin sliced
1 sm Handful cilantro; chopped
3 tb Maple syrup
3 tb Fish sauce
3 tb Tamari
1 tb Toasted sesame oil
2 ts Coarse black pepper
1 1/4 lb Boneless chicken thighs;
- skin-on
1 tb Olive oil

MMMMM-----------------VEGETABLES & CHILLI SAUCE----------------------
3 cl Garlic; minced
2 sm Thai chilies; thin sliced
3/4 c Rice wine vinegar
3 tb Fish sauce
3/4 c Maple syrup
1/2 c Water
2 c Thin sliced carrots
2 c Small pickling cucumbers;
- unpeeled, in half moons

MMMMM---------------------NOODLES & GARNISH--------------------------
8 oz Pkg thin rice noodles
1/2 c Toasted hazelnuts; chopped
4 Scallions; chopped
Cilantro leaves; some stem
- left on (garnish)
Handful mint leaves
- (garnish)
Lime wedges (garnish)

CHICKEN & MARINADE: Remove the dried-out layer and tip of
the lemongrass stalk. Pound the stalk with a heavy mallet
and chop very fine. In a bowl, combine the lemongrass,
garlic, scallions, cilantro, maple syrup, fish sauce,
tamari, sesame oil, and pepper. Mix well. Place the
chicken in a baking dish and pour the marinade over top.
Marinate in the refrigerator for 4 to 6 hours, or over
night, flipping the chicken halfway through. Set the oven
@ 375ºF/190ºC. Transfer the chicken to a shallow
roasting pan and drizzle with the olive oil. Roast for 45
minutes, or until the chicken is golden brown.
Alternately, cook the chicken on a grill heated on
medium-high until slightly charred and cooked through.

VEGETABLES & CHILLI SAUCE: In a small bowl, combine the
garlic, peppers, vinegar, fish sauce, maple syrup, and
water. Mix well. Place the carrots and cucumbers in a
large bowl and pour the sauce mixture over them. Marinate
the vegetables for 30 minutes, stirring occasionally

NOODLES & GARNISH: Place the noodles in a large bowl and
cover with boiling water. Let them sit for 2 minutes,
then drain. Divide the noodles among four wide, shallow
bowls and allow to cool slightly. Top each with chicken
(and the chicken pan juices), carrots, and cucumber.
Drizzle with the chili sauce. Garnish with the hazelnuts,
scallions, cilantro, and mint, then serve with a wedge of
lime.

Serves 4.

Chef Gregory Gourdet

RECIPE FROM: https://www.runnersworld.com

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