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Vietnamese Rice Noodle Salad With Chicken

Ingredients

• FOR THE CHICKEN & MARINADE:
• ▢ 1 pound boneless, skinless chicken thighs
• ▢ 2 cloves garlic (minced)
• ▢ 1 lime (juiced)
• ▢ 2 tablespoons fish sauce
• ▢ 1 tablespoon soy sauce
• ▢ 2 tablespoons brown sugar
• ▢ 1 tablespoon vegetable oil
• FOR THE NUOC CHAM SAUCE:
• ▢ 3 cloves garlic (minced)
• ▢ 1 lime (juiced)
• ▢ 2 tablespoons rice vinegar or white vinegar
• ▢ 1/4 cup fish sauce
• ▢ 3 tablespoons sugar
• ▢ 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
• ▢ 1/2 cup cold water
• TO ASSEMBLE THE BOWLS:
• ▢ 7 ounces dried rice vermicelli noodles
• ▢ Vegetable oil
• ▢ 2 cups bean sprouts
• ▢ 1 large carrot (julienned)
• ▢ 1 seedless cucumber (julienned)
• ▢ 6 leaves romaine lettuce (finely julienned)
• ▢ Mint
• ▢ Cilantro

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