Cookwith - Vietnamese Lemongrass Chicken Skewers with Rice Noodle Salad

Ingredients

• 5 oz boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 stalk lemongrass, tough outer layer removed, finely minced
• 1 clove garlic, minced
• 1 small red chili, thinly sliced (remove seeds for less heat)
• 1 1/2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tbsp vegetable oil
• 2 oz dried rice vermicelli noodles
• 1/2 cup shredded carrots
• 1/2 small cucumber, julienned
• 2 tbsp fresh mint leaves
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh basil leaves
• 1 tbsp roasted peanuts, crushed
• 1 lime, cut into wedges
• —For the Nuoc Cham Dressing—
• 1 tbsp fresh lime juice
• 1/2 tbsp sugar
• 1 tbsp water
• 1/2 small garlic clove, minced
• 1/2 small red chili, finely chopped