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Vietnamese Noodle Salad

Lia Griffith
  • minutes
  • Serves

INGREDIENTS

1 1/2 lbs

Chicken (thighs, skinless

1

Bird's eye chili

2

Carrots julienned

1 cup

Cilantro, Leaves

1

English cucumber, deseeded and julienned

2

Garlic cloves

2

Garlic cloves

3 cups

Iceberg lettuce, finely sliced

1 stick

Lemongrass

1 cup

Mint, small leaves

1/2 cup

Peanuts, toasted and lightly crushed

1

Red chili, finely sliced

2 tbsp

Brown sugar or honey

6 tbsp

Fish sauce

4 tbsp

Lime juice, Fresh

1 tbsp

Soy sauce, GF

1/2 lb

Vermicelli noodles

2 tbsp

White sugar

1 tbsp

Cooking oil

4 tbsp

Rice vinegar

1/2 cup

Water

3 people Recommend This Recipe