Vietnamese Lemongrass Chicken Noodle Bowls - Sprinkles & Sea Salt

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup fish sauce
• 2 tbsp soy sauce
• zest of 1 lime
• juice of 2 limes
• 1 tbsp white sugar
• 1 tsp ground coriander
• 1 tsp salt
• 2 stalks lemongrass, hard outer layers removed, chopped
• 2 red Thai chilis, sliced thin
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 cup carrots, peeled and sliced into 2″ matchsticks
• 1/4 cup rice wine vinegar
• 2 tbsp white sugar
• 1 tsp kosher salt
• water
• 1/4 cup fish sauce
• 1/3 cup water
• 7oz rice vermicelli noodles
• 1 cucumber
• 1 cup cilantro
• 1/2 cup mint
• 1/2 cup thai basil
• 1/2 cup bean sprouts
• lemongrass chicken
• pickled carrots
• sauce