Vietnamese Lemongrass Chicken Spring Roll Bowl

Ingredients

• 160 g chicken thigh or breast
• 1.5 tsp lemongrass paste(optional)
• 1 clove garlic(optional)
• 1.5 tbsp fish sauce
• 1.5 tbsp lime juice
• 1 tsp brown sugar
• 70 g rice noodles
• 0.75 cup cucumber
• 0.25 cup carrot
• 1 tbsp fresh mint(optional)
• 1 tbsp fresh cilantro(optional)
• 1 tsp neutral oil(optional)

Instructions

1. 1

   Cook rice noodles according to package directions; drain and rinse with cool water.

2. 2

   Slice chicken thinly. Mix lemongrass paste (if using), garlic (if using), fish sauce, lime juice, and brown sugar.

3. 3

   Heat oil in a skillet over medium-high. Cook chicken 6–8 minutes until cooked through and glazed.

4. 4

   In a bowl, combine noodles, cucumber, and carrot. Add a splash of the pan juices or extra lime-fish dressing if desired.

5. 5

   Top with chicken and finish with mint/cilantro.