Vietnamese Lemongrass Chicken Mint Noodle Bowls

Ingredients

• 1 1/2 pounds boneless chicken thighs
• 2 tablespoons minced lemongrass
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 cucumber, sliced
• 2 carrots, julienned
• 1 cup fresh mint leaves
• Lime wedges, chile, and crushed peanuts

Method

1. Marinate chicken with lemongrass, fish sauce, brown sugar, and a little oil for 20 minutes.
2. Cook rice noodles, rinse briefly, and drain well.
3. Grill or sear chicken until browned and cooked through, then slice.
4. Arrange noodles with cucumber, carrots, mint leaves, chicken, peanuts, and chile.
5. Serve with lime wedges and extra fish sauce if desired.