Vietnamese Noodle Bowls with Grilled Lemongrass Chicken
INGREDIENTS
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For the noodle bowl,
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1/2 pkg. rice vermicelli noodles
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3 cups romaine lettuce, sliced thinly
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1 English cucumber, julienned
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1 large carrot, julienned
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2 cups bean sprouts
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6-7 basil leaves, torn into small pieces
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2 green onions, sliced thinly
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1 small red chili, sliced thinly
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1/2 cup peanuts, chopped
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6 Vietnamese style spring rolls (store bought is fine!)
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For the Nuc Mam Sauce,
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1 cup water
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4 tbsp. rice wine vinegar
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2 tbsp. sugar
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5 tbsp. fish sauce
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2 cloves garlic minced
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1 small red chili, sliced thinly
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1 tbsp. lime juice
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For the grilled lemongrass chicken,
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2 chicken breasts, trimmed of any fat
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1 lemon grass stalk, cut into 1/4 inch pieces
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1 inch piece of ginger, grated
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2 cloves garlic, minced
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2 green onions, sliced
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1 tbsp. honey
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1 tbsp. lime juice
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2 tsp. fish sauce
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2 tsp. soy sauce
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2 tsp. vegetable oil
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1/4 tsp. fresh cracked black pepper
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3 tbsp. water
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