Vietnamese Vermicelli Bowls

Well Known Vietnamese Classic

Ingredients

Ingredients

Chicken and Marinade

• 1.25 lb checken thighs cut into bite size pieces (unless grilling, then leave whole till later)
• 0.5 cup finely chopped lemongrass
• 0.5 cup white onion diced
• 3 garlic cloves minced
• 1 tsp sugar
• 1.5 tsp salt or more to taste
• 0.5 tsp ground chinese five spice
• 0.25 cup olive oil

Bowl Ingredients

• 8 oz vermicelli rice noodles, cooked according to package directions
• 1 bell pepper sliced into thin strips (or diced, cooks choice)
• 1 cucumber halved and sliced
• 1 cup radishes grated or cut into smaller slivers
• large handful of thai basil (or any basil in a pinch)
• handful of mint, cilantro
• (optional): crushed peanuts, bean sprouts, other leafy greens

Sauce

• 0.25 cup lime juice
• 1 tbsp fish sauce
• 2 tbsp water
• 1 tbsp sugar
• 1 jalapeno minced (leave the seeds in)

Instructions

1. Make the marinade with all the ingredients in a food processor until very finely chopped into a paste.
2. Cook the chicken in a pan until just done or on grill (leave whole with this option). Great to have a light sear on the sides. Regardless, make sure cooked through and well done.
3. Marinate the chicken by coating the pieces well (if grilled, make sure to chop before coating). Let marinate for a mininum of 30 minutes in the fridge, more time is better (overnight+).
4. Cook noodles according to package directions.
5. Prepp the veggies, chop…
6. Make the dressing by mixing ingredients together and stirring well.
7. Assemble bowls and serve.