Vietnamese Roasted Chicken

We were watching an episode of Master chef Australia and the challenge was Vietnamese food. Oh my, the food the contestants created looked so good and inspired me to create this Vietnamese Roasted Chicken  and serve it with a side of Glass Noodle Salad.



Vietnamese Roasted Chicken
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  1. 3 x chicken thighs
For the marinade
  1. 2 stalks lemon grass
  2. ½ tsp shrimp paste ( belacan)
  3. 2 x limes, juiced
  4. 2 x big red chilis
  5. 2 tb fish sauce
  6. 1 tb brown sugar
  7. 1 tb coconut oil
  8. 2 x small birds eye chili ( cili padi), chopped
  9. A bunch of coriander
  10. For salad
  11. 1 x carrot shredded
  12. 1 x capsicum
  13. 1 pack of glass noodles (tong hun or soo hoon)
  14. Salad dressing
  15. Juice of 1x lime
  16. 1 x birds eye chili chopped,
  17. 1 tb fish sauce
  18. Pinch of salt, pepper and brown sugar.
  19. Little bit of olive oil
  1. Blend the lemon grass, lime juice, fish paste, big red chilies, brown sugar, coconut oil and shrimp paste and pour it into a big zip lock bowl. Then throw in birds eye chills and chicken thighs and massage the marinade into the chicken. Let sit for min 30 mins in fridge.
  2. For the salad.
  3. Soak Noodle in room temperature water for 10 mins or until soft.
  4. Shred carrot and capsicum and set aside.
  5. When noodle is done, drain and toss with shredded vegetables.
  6. Mix the dressing ingredients together and taste and check seasoning.
  7. Drizzle over noodles, toss and set aside.
  8. When ready to cook, preheat over to 220C. Put chicken into oven for 40 mins.
Karen Dcruz