Vietnamese Vermicelli Noodle Bowl ("Bun") Recipe

Ingredients

• 1 1/2 lbs. boneless (skinless chicken breasts, thinly sliced)
• 1/2 c. finely chopped lemongrass (white and light green parts only)
• 1/2 c. shallots
• 2 cloves garlic
• 1 tsp. fish sauce (or salt)
• 1 tsp. brown sugar
• 1/2 tsp. ground Chinese five spice
• 1/4 c. peanut oil (or canola oil)
• 8 oz. vermicelli rice noodles (cooked according to package directions, drained, and rinsed with cold water)
• 1 red bell pepper (sliced into strips)
• 1 English cucumber (halved and sliced into half circles)
• 1 daikon radish (cut into matchsticks)
• 1/2 c. chopped fresh mint leaves
• 1/2 c. chopped roasted peanuts
• 1/4 c. fresh lime juice
• 1 Tbsp. fish sauce
• 2 Tbsp. water
• 1 Tbsp. brown sugar
• 1 small green or red chile (seeded and minced)

Instructions

1. 1

   Place the sliced chicken breasts in a large bowl. Put the chopped lemongrass in the bowl of a food processor and grind into a very fine mince.

2. 2

   Add the shallots, garlic cloves, fish sauce, brown sugar, and five spices into the food processor. Pulse until a thick paste forms.

3. 3

   Transfer the paste to the bowl with the chicken, add the quarter cup of oil, and toss to coat.

4. 4

   Cover and refrigerate for at least 30 minutes, but preferably overnight.

5. 5

   When ready to cook, heat a large frying pan over medium-high heat.

6. 6

   Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3 to 5 minutes.

7. 7

   Make the dressing by mixing together the dressing ingredients in a small bowl.

8. 8

   Place a quarter of the cooked noodles in the bottom of a bowl.

9. 9

   Top with a quarter of the cooked chicken, red bell peppers, cucumbers, and radishes. Garnish with mint and peanuts, then drizzle a quarter of the dressing over the top. Enjoy!