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Prep time: 20 minutes

Cook time: 15 minutes for the chicken

Serves: 4

What you need:

Nuoc cham sauce

  • 2 cloves of garlic, peeled and smashed  

  • 3 small red chili, finely sliced

  • 2&1/2 Tbsp. caster sugar 

  • 120ml water 

  • 2&1/2 Tbsp. fish sauce 

  • The juice of 2 limes 

To Make Low FODMAP:

  • Remove garlic maybe include some lemongrass or ginger instead to enhance flavour


  • 2 limes, segmented and chopped or sliced into wheels and chopped 

  • 1 teaspoon flaked salt 

  • 1 stem of lemongrass, tender white parts only, very finely sliced 

  • 12 snow peas, sliced finely lengthways on the angle

  • 4 bunch spring onion, green parts, finely sliced 

  • ½ bunch of watercress, picked 

  • 125g cherry tomatoes, sliced 

  • ½ bunch of Vietnamese mint or common mint leaves 

  • ½ bunch Thai basil leaves

  • ½ bunch coriander leaves

  • 3 handful beansprouts

  • 10g Wood ear or black fungus mushrooms, rehydrated in boiling water.

  • 400g poached chicken, thinly shredded 


  • 2 large ripe mango, each cheek sliced in half

  • 2 Tbsp. fish sauce

  • 1 bullet chili, finely chopped 

  • 100g salted roasted peanuts or salted roasted macadamia nuts, roughly chopped 

  • 2 limes to serve, halved

To Make Low FODMAP:

  •  Only use the green part of the spring onion

  • Remove mango (Low FODMAP  fruits that could be used: cantaloupe, orange, strawberry, paw paw)

  • Cannot use cashews but can use peanuts

  • Note: Snow peas are high FODMAP at a higher serving size. No more than 5 pods allowed per serve.

  • Note: Many mushrooms are high FODMAP but black fungi is a Low FODMAP mushroom 


250g rice vermicelli, cooked as per packet instructions. Drain and cut over with scissors to shorten. Lightly oiled with extra virgin olive oil and a splash of fish sauce.



Step 1: To make the nuoc cham, add the water, sugar garlic, Ayamfish sauce and chili to a small pot and bring to simmer. Pull off heat and cool. Once cool then add the lime juice. Set aside.

 Step 2: In a large shallow platter add all the salad ingredients and toss. 

 Step 3: To assemble pile the Ayam noodles on a large platter.  Toss the fungus with the Bannockburn chicken and position over the noodles but off to the side a bit. The pile all the salad high over the top. Scatter the peanuts. 

 Step 4: Nestle the mango pieces on the platter, and then scatter over some finely chopped chili, a splash of lime and Ayam fish sauce on the mango. 

 Step 5: Pour a little nuoc cham dressing over the top and put the rest in a small bowl.

 Step 6: Scatter peanuts over the top and take to the table with nuoc cham and limes  on the side. 


Interchange the vegetables as you like, add carrots, snow peas

To poach the chicken bring a large saucepan of water to the boil. Gently place the chicken fillets in the water, bring back to the boil. As soon as the water starts to boil, put a lid on the saucepan and turn off the heat. Leave for 11 minutes. Remove from water and set aside gently covered in foil for a few minutes before shredding or slicing.  

This dish provides a quality source of protein. Protein is important for keeping you strong and helping your body repair.