Vitenamese-Style Grilled Chicken Bowl | RICARDO

Ingredients

• 5 ml (1 tsp) sambal oelek
• 2 cloves garlic, finely chopped
• 10 ml (2 tsp) sugar
• Juice of 2 limes
• 60 m l (1/4 cup) fish sauce (nuoc mam)
• 30 ml (2 tbsp) water
• 2 stalks lemongrass or grated zest of 1 lemon
• 15 ml (1 tbsp) peanut or canola oil
• 5 ml (1 tsp) toasted sesame oil
• 125 ml (1/2 cup) chicken broth
• 8 skinless and boneless chicken thighs
• 200 g (7 oz) rice vermicelli, soaked in boiling water and drained
• 1/2 iceberg lettuce, thinly sliced
• 1/2 unpeeled English cucumber, cut into thin strips
• 125 ml (1/2 cup) toasted salted peanuts, chopped