Vietnamese Vermicelli Bowl

This is a great easy dinner. It might take a little work at the grocery store, since these are not normal ingredients you would find in a western kitchen. It is so worth it though. With the leftovers, you can turn it into some lovely spring rolls for lunch the next day!

Check out the spicy peanut sauce from the Chicken Satay Bowls for a great dipping sauce for your spring rolls!

Ingredients:

6 baby carrots- finely chopped into match sticks

1/2 cucumber- chopped into half moons

5 radishes- chopped into 6th or 8ths

Handful of mixed greens per bowl

2 green onions- chopped

1 avocado- sliced

1/2 onion- sliced

5 garlic clove- sliced

1/4 to 1/3 of a package of thin rice noodles

2 chicken breasts

Garnishes: (optional)

Thinly sliced jalapeño

Cilantro

Lime wedges

Chicken marinade:

2 tablespoons each of garlic, ginger and lemongrass paste, salt, pepper, 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp sesame seed oil, 1 tbsp olive oil, 1 tbsp sriracha, 1 tbsp brown sugar

Fish sauce vinaigrette:

2 tbsp fish sauce, 1 tbsp white sugar, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp each garlic, ginger, and lemongrass paste, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 cup olive oil, 1 tsp sesame seed oil