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Vietnamese Lemongrass Chicken and Noodle Bowl

Shannon, Plum Street Collective
  • minutes
  • Serves

INGREDIENTS

2

chicken breasts, small to medium size

2

garlic cloves, chopped finely

2 tbsp

lime juice, fresh

2 tbsp

fish sauce

1 tbsp

soy sauce

2 tbsp

brown sugar

1 tbsp

olive oil

1

stalk lemongrass, chopped (peel off outer shell, then chop soft part)

1/4 cup

fish sauce

4 tbsp

rice vinegar

4 tbsp

white sugar

1/4 cup

water

2

garlic cloves, chopped finely

1 tbsp

sriracha sauce

juice of 1 lime (fresh)

4 oz

vermicelli noodles, cooked ((cook in boiling water for 3 minutes, then remove and rinse with cold water))

1 cup

carrots, thinly sliced ((I buy the pre-sliced matchstix carrots!))

1

cucumber, sliced in thin strips

3 cups

shredded lettuce or cabbage ((I bought pre-shredded - so easy!))

fresh cilantro, handful, for topping

additional sriracha, for topping

limes, for topping