Vibrant Vietnamese Vermicelli Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, can substitute with chicken breasts
• 8 oz vermicelli rice noodles
• 2 carrots, julienned
• 1 cucumber, sliced
• 2 cups bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/4 cup roasted peanuts
• 3 stalks lemongrass, finely chopped
• 1/4 cup fish sauce
• 3 tbsp lime juice
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp chili-garlic sauce

Instructions

1. 1

   In a shallow bowl, combine the chopped lemongrass, fish sauce, lime juice, brown sugar, garlic, and chili-garlic sauce. Add the chicken thighs and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2

   Preheat grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, until cooked through. Allow to rest for 5 minutes, then slice or shred the chicken.