Jul 09 2026
Restaurants›Miss Phay Cafe›The Platter Recipe

The Platter Recipe

Inspired by Miss Phay Cafe
Time2h
Serves4

Combination of grilled lemongrass chicken, grilled flank steak, pork belly, vermicelli, spicy lime, nuoc cham, jiaw sauce, fresh herbs, lettuce leaves (wrap your own!).

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Ingredients

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Grilled Lemongrass Chicken

Grilled Flank Steak

Pork Belly

Vermicelli

Spicy Lime Sauce

Nuoc Cham Sauce

Jiaw Sauce

Fresh Herbs and Lettuce

Method

Grilled Lemongrass Chicken

  1. 1

    Prepare the Marinade

    In a bowl, combine minced lemongrass, minced garlic, soy sauce, brown sugar, lime juice, vegetable oil, and salt. Mix well.

  2. 2

    Marinate the Chicken

    Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

  3. 3

    Grill the Chicken

    Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until cooked through. Remove and let rest before slicing.

Grilled Flank Steak

  1. 4

    Prepare the Marinade

    In a bowl, mix together soy sauce, olive oil, black pepper, garlic powder, and salt.

  2. 5

    Marinate the Steak

    Place flank steak in the marinade, cover, and refrigerate for a minimum of 30 minutes.

  3. 6

    Grill the Steak

    Preheat the grill to high heat. Grill the steak for about 5-6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Pork Belly

  1. 7

    Prepare the Pork Belly

    Score the skin of the pork belly and rub it with five spice powder and salt. Drizzle with honey.

  2. 8

    Cook the Pork Belly

    Place the pork belly in a preheated oven at 180°C (350°F) for about 1.5 hours or until the skin is crispy and the meat is tender.

Vermicelli

  1. 9

    Cook the Vermicelli

    Bring water to a boil in a pot. Add the vermicelli noodles and cook for about 3-5 minutes until tender. Drain and rinse with cold water.

Spicy Lime Sauce

  1. 10

    Mix the Spicy Lime Sauce

    In a bowl, combine lime juice, fish sauce, sugar, and chili flakes. Stir well and set aside.

Nuoc Cham Sauce

  1. 11

    Prepare Nuoc Cham

    In a bowl, mix water, lime juice, fish sauce, sugar, minced garlic, and finely chopped chili pepper. Adjust to taste.

Jiaw Sauce

  1. 12

    Make Jiaw Sauce

    Combine soy sauce, sugar, and sriracha in a small bowl. Mix until the sugar is dissolved.

Serving

  1. 13

    Assemble the Platter

    On a large platter, arrange the grilled chicken, flank steak, and pork belly. Serve with vermicelli noodles, fresh herbs, lettuce leaves, and all sauces for wrapping and dipping.

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