Vietnamese Mango Chicken in Chili Lime Broth served with Rice noodles


1 chicken breast, thinly sliced

1/2 tsp salt

1/2 tsp sugar

2 Tbsp soy sauce

1 tsp cornstarch

1 mango, not fully ripe and cut into cubes

1/2 red bell pepper, cubed

1/2 white onion, diced

3 cloves garlic, chopped

1 inch ginger chopped

4 Red/ Green Thai chilies sliced

1 handful of fresh coriander

3 tbsp oil


2 cup water

1 cube chicken seasoning

1/4 cup fish sauce

Juice of 1 lime,

1 1/2 Tbsp sugar

1/2 tsp white pepper powder

1/4 tsp red chili flakes

1 cup rice noodles


Marinate chicken pieces with salt, sugar, soya sauce and cornflour and keep it aside for half an hour.

Heat wok on high flame put a tbsp of oil, when smoking hot add marinated chicken let chicken sear and turn brown. It will take take a minute or two, don’t completely cook chicken. Remove from wok and keep it aside.

In the same wok add remaining oil and add crushed garlic and ginger, let it saute for minute then add onion, red bell pepper, mango and chilies and saute for another minute. Add seared chicken pieces also and let it cook until done.

Add half cup of broth and let it come to boil, gradually due to cornflour the broth will thicken.

For chili lime broth, put 2 cups of water in a saucepan and add remaining all the ingredients of broth except rice noodles and bring it to boil then let the broth simmer for 5-7 minutes. Check for seasoning, if required adjust. Just before serving put the rice noodles in the boiling broth and Let it simmer for a minute.

For serving, place little rice noodle in the centre of bowl and pour a laddle of chili lime broth and top it with mango chicken. Garnish with ginger, sliced chili and green coriander leaves.

Serve hot.

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