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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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