Friday, September 6, 2019

Vietnamese Chicken Vermicelli Salad


Adapted from Fine Cooking

Ingredients
Meat
2 Chicken breasts
Produce
1 tbsp Carrot
1 Carrot
1 Cilantro
1 tbsp Cucumber
1 Cucumber
1 Garlic clove
1/2 head Leaf lettuce, red or green thin
1 Mint, leaves
1/2 cup Peanuts, roasted
2 Shallots
1 Thai chili, red thin
Condiments
14 tsp Fish sauce
1/4 cup Lime juice
2 tsp Soy sauce, low sodium
Pasta & grains
8 oz Rice vermicelli, dried
Baking & spices
7/16 cup Sugar
Oils & vinegars
2 tbsp Olive oil
1 tbsp Rice wine vinegar
Liquids
2/3 cup Water