Vietnamese

Ingredients 2 ripe avocados (peeled and without seed of course) 2.5 tbsp condensed milk (or more to taste) 0.5 cup whole milk (or almond milk) 0.25 cup ice Instructions Put it all in a blender and puree. Serve.

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 Make the marinade with all the ingredients in a food processor until very finely chopped into a paste. 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. 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+). Cook noodles according to package directions. Prepp the veggies, chop… Make the dressing by mixing ingredients together and stirring well. Assemble bowls and serve.

Ingredients Chicken and Marinade 0.5 cup fish sauce 0.5 cup lime juice 0.3 cup white sugar 4-5 cloves garlic minced 1 diced jalapeno (with seeds) 1.5 tsp salt or more to taste 1.3 lb chicken breasts or thighs, cut thin into 0.25 x 0.25 x 1.5 in. slivers Pickled Veggies 0.5 cup hot water 0.3 cup white sugar (or any) 0.3 cup rice vinegar (or white wine vinegar works in a pinch) 1 tsp salt 0.5 tsp crushed red pepper 2 carrots sliced thin in rounds 2 radishes sliced in this rounds as well For Sandwiches 6 hoagies or bagettes sliced or whichever sandwich bread you can find that is workable Mayo (lather inside) 1 cucumber sliced thin into rounds 1.5 cups cilantro leaves NOT chopped 1 sliced jalapeno Instructions For the chicken, mix all the ingredients well and let marinate in the fridge for at least 2 hours. More is OK. Same for the pickeled veggies. Mix together in a bowl, stir well and let sit in the fridge for at least an hour. Cook the chicken on the pan searing the sides and cooking all the way through. Set aside. Toast the sandwich bread/hoagies/rolls. Serve. Bread -> lather mayo -> chicken layer -> pickled veggies -> handful of cilantro to taste -> Jalapeno/cucumber slices. It is nice to spoon a little of the pickled sauce on top to taste.