INGREDIENTS
5
Chicken thighs, boneless skinless
1
Carrots
1
Cilantro, leaves
4 cloves
Garlic
1 tsp
Garlic
1
Mint, leaves
1/2 tsp
Chili aioli
6 1/2 tbsp
Fish sauce
1/3 cup
Lime juice, fresh
8 oz
Vietnamese rice vermicelli noodles, Cooked
4 tbsp
Sugar
1 tbsp
Canola oil
1 tbsp
White vinegar
1 cup
Water