Vietnamese Lemongrass Chicken Skewers with Vermicelli Salad

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 8 ounces vermicelli noodles
• 2 medium carrots, julienned
• 1 medium cucumber, julienned
• 1/2 cup mint leaves, chopped
• 1/2 cup cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Instructions

1. 1

   In a large bowl, combine the chicken, lemongrass, garlic, fish sauce, brown sugar, lime juice, and 1 tablespoon of the vegetable oil. Mix well and let marinate for 15-20 minutes.

2. 2

   Soak wooden skewers in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.