Vietnamese Chicken Vermicelli Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz vermicelli rice noodles
• 2 medium carrots, julienned
• 1 medium cucumber, julienned
• 1 medium red bell pepper, julienned
• 4 whole green onions, thinly sliced
• 1 cup cilantro, chopped
• 1/2 cup mint leaves, chopped
• 1/4 cup roasted peanuts
• 4 whole lime wedges
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 2 tbsp lemongrass, finely chopped
• 1 tsp sriracha
• 1 tsp sesame oil

Instructions

1. 1

   1. In a medium bowl, combine the chicken, fish sauce, lime juice, brown sugar, garlic, lemongrass, sriracha, and sesame oil. Toss to coat the chicken. Cover and marinate for 30 minutes to 1 hour.

2. 2

   2. Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, about 5-7 minutes. Drain and rinse under cold water.