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Vietnamese Rice Noodle Salad With Chicken

Ingredients

• FOR THE CHICKEN & MARINADE:
• ▢ 900 g boneless, skinless chicken thighs
• ▢ 4 cloves garlic (minced)
• ▢ 2 lime (juiced)
• ▢ 60 ml fish sauce
• ▢ 30 ml soy sauce
• ▢ 50 g brown sugar
• ▢ 30 ml vegetable oil
• FOR THE NUOC CHAM SAUCE:
• ▢ 6 cloves garlic (minced)
• ▢ 2 lime (juiced)
• ▢ 60 ml rice vinegar or white vinegar
• ▢ 120 ml fish sauce
• ▢ 76 g sugar
• ▢ 2 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
• ▢ 240 ml cold water
• TO ASSEMBLE THE BOWLS:
• ▢ 400 g dried rice vermicelli noodles
• ▢ Vegetable oil
• ▢ 400 g bean sprouts
• ▢ 2 large carrot (julienned)
• ▢ 2 seedless cucumber (julienned)
• ▢ 12 leaves romaine lettuce (finely julienned)
• ▢ Mint
• ▢ Cilantro

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