4-8 chicken thighs, cooked and thickly sliced
½ a bunch of coriander, chopped
½ a bunch of Vietnamese mint, chopped
2 medium carrots, cut into strips
1 red capsicum, cut into strips
250g vermicelli noodle, cooked
Chilli Lime Dressing:
2 garlic cloves, crushed
1 small red chilli, seeded, chopped finely
2 tbsp. rice vinegar
½ cup of lime juice
¼cup of peanut oil
1 tbsp. sesame oil
2 tbsp. of fish sauce
1 tbsp. of unfiltered agave nectar
In a large bowl mix all of the chicken ingredients together and toss thoroughly.
In a smaller bowl mix all of the chilli lime-dressing ingredients.
Mix the two bowls together, gently toss and serve on a decorative platter.