Vietnamese Grilled Chicken Noodles | RICARDO

Ingredients

• ½ cup (125 ml) fish sauce
• ¼ cup (60 ml) water
• ¼ cup (60 ml) lime juice
• 2 tbsp sugar
• 2 tsp (10 ml) sambal oelek
• 2 garlic cloves, finely chopped
• 2 stalks lemongrass, cut into small pieces (or the grated zest of 1 lemon)
• 1 tbsp (15 ml) peanut oil
• 1 tsp (5 ml) toasted sesame oil
• ½ cup (125 ml) chicken broth
• 1 ½ lb (675 g) boneless, skinless chicken thighs (about 8)
• 7 oz (200 g) rice vermicelli
• ½ head iceberg lettuce, thinly sliced
• ½ English cucumber, cut into thin matchsticks
• ½ cup (75 g) salted roasted peanuts, crushed
• Green onions, thinly sliced, to taste
• Lime wedges, to taste