Warm Vietnamese Grilled Chicken Breast Salad | Exceldor

Ingredients

• 3 tbsp. (45 ml) fish sauce
• 2 tbsp. (30 ml) lime juice
• 2 tbsp. (30 ml) brown sugar
• 1 tbsp. (15 ml) chopped garlic
• 2 tsp. (10 ml) sesame oil
• 1/4 cup (60 ml) water
• 2 tbsp. (30ml) lime juice
• 1 tbsp. (15 ml) brown sugar
• 1 small garlic clove, grated
• 1 small Thai chilli, seeded and sliced
• About 1/2 lb (200 g) rice vermicelli
• 2 carrots, julienned
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup (60 ml) chopped fresh coriander
• 1/4 cup (60 ml) crushed roasted peanuts