Chicken
Prep Time: 35 minutes
Cook Time: 15 minutes
Serves: 6

Chicken Marinade Ingredients:

• 600-800g boneless, skinless chicken thighs
• 1 stalk lemongrass (paste can be used as alternative)
• 2 garlic cloves
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil

Nuac Cham (Vietnamese Sauce) Ingredients:

• 1/4 cup fish sauce
• 4 tbsp rice vinegar
• 2 tbsp white sugar
• 1/2 cup water
• 2 garlic cloves
• 1 chilli pepper
• 3 tbsp lime juice

Noodle Bowl Ingredients:

• 1/2 tbsp oil
• 200g vermicelli noodles
• 1 carrot
• 1 cucumber
• 1/2 head iceberg lettuce
• 1 1/2 cups bean sprouts
• Handful of mint leaves
• Handful of cilantro
• Lime wedges (optional)

Lemongrass Chicken Steps:

1. Dice garlic cloves. Peel tough outer layers of lemongrass. Bruise with back of knife and then cut into 1/4“ pieces. Substitute with 1 tbsp lemongrass paste if desired.
2. Combine chicken and marinade ingredients and set aside for at least 1 hour to marinade.
3. Heat 1/2 tbsp oil in a fry pan (or heat up grill). Remove chicken from marinade shaking off large bits of lemongrass (tough and inedible).
4. Place chicken in the pan (or on grill) and cook each side until dark golden brown and chicken is cooked through, about 6-8 minutes total.
5. Remove from pan, shaking off any remaining lemongrass and set aside to rest for 5 minutes.
6. Cut into thin slices.

Nuoc Cham Sauce Steps:

1. Combine ingreadients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, or sweetness).
2. Set aside for at least 20 minutes.

Assembly Steps:

1. Soak vermicelli noodles in hot water for 3 minutes (according to packet instructions), then drain and rinse immediately under cold water to stop them from cooking and to prevent them from sticking together.
2. Divide the noodles amongst the bowls. Top with lettuce, carrot, cucumber, mint leaves, lime wedges, and sliced chicken. Apply Nuoc Cham sauce (about 4 tbsp or to liking).