Chicken Vermicelli Noodles

By: Christina Geros

For the chicken and marinate - 450g of skinless chicken breast - 2 cloves of minced garlic - 1 lime - 2 tablespoons Sauid fish sauce - 1 tablespoon soy sauce - 2 tablespoons brown sugar - 1 tablespoon vegetable oil
For the Nuoc Cham (salad dressing) - 3 cloves garlic, minced - 1 lime - 2 tablespoons of Obento rice wine vinegar - 1/4 cup of Squid fish sauce - 3 tablespoons sugar - 1/2 cup cold water
To assemble the bowl - 200g dried vermicelli rice noodles - 1 large carrot (grated) - 1 large cucumber (grated) - Mint - Coriander- Garnish salad with roasted peanuts (crushed)- optional - 2 small Jalapeño, thinly sliced

In a medium bowl, combine the sliced chicken breast with the marinated ingredients and set aside for 30 minutes to 1 hour while you prepare the salad ingredients.
Combine all the Nuoc Cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust the ingredients to your preference.
Boil the Vermicelli rice noodles to the packaging instructions.
Heat 2 tablespoons of vegetable oil in a pan over medium to high heat. Sear the chicken for about 4 minutes per side or until thoroughly cooked. Set aside on a plate.
To assemble the salad, combine the rice noodles with jalapeño, grated carrots and cucumber, mint and coriander. Add the chicken to the salad.