Vietnamese Chicken Vermicelli Salad

Name: Vietnamese Chicken Vermicelli Salad
Ingredients: 2 pounds Boneless skinless chicken thighs; 1/4 cup Fish sauce (for marinade); 1 tablespoon Soy sauce; 3 tablespoons Lime or lemon juice (for marinade); 1 tablespoon Vegetable oil; 3 Garlic cloves (minced, for marinade); 1/4 cup Brown sugar; 1/4 cup Fish sauce (for dressing); 1/4 cup Lime or lemon juice (for dressing); 1/3 cup Water; 2 tablespoons Sugar (for dressing); 2 Garlic cloves (minced, for dressing); optional Crushed red pepper flakes or minced Thai chilies

13 ingredients · from Joanne Pimentel

Ingredients

2 pounds Boneless skinless chicken thighs
1/4 cup Fish sauce (for marinade)
1 tablespoon Soy sauce
3 tablespoons Lime or lemon juice (for marinade)
1 tablespoon Vegetable oil
3 Garlic cloves (minced, for marinade)
1/4 cup Brown sugar
1/4 cup Fish sauce (for dressing)
1/4 cup Lime or lemon juice (for dressing)
1/3 cup Water
2 tablespoons Sugar (for dressing)
2 Garlic cloves (minced, for dressing)
optional Crushed red pepper flakes or minced Thai chilies

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Method

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Watch the original: “Vietnamese Chicken Vermicelli Salad” by Joanne Pimentel. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.