Thuy Diem Pham served up a tasty Lemongrass Chicken Noodle Bowl on Sunday Brunch.

The ingredients are: 500g Boneless, skin on, chicken thighs, 200g Vermicelli rice noodles, ½ Cucumber, julienned, 200g Mixed salad leaves, 20g Mint, leaves plucked, 20g Coriander, leaves plucked, 50g Unsalted roasted peanuts, crushed, ½ Ripe pineapple, finely chopped, 4 Tbsp fried shallots, 4 Tsp chilli oil, 200g Daikon & Carrot pickle (Larder), 400ml Nuoc Cham Sauce (Larder) and 100 ml Chive & ginger Oil (Larder).

To Marinade: 3 Stalks lemongrass, finely chopped, 2 Tsp garlic powder, 4 tbsp oyster sauce, 1 Tbsp fish sauce, 1 Tbsp soy sauce, 1 Tsp paprika, 3 Tbsp sesame oil, 2 Tbsp honey and 2 Tsp crushed black pepper.

See recipes by Thuy in her book titled: One Pan Vietnam available at Amazon now.