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Vietnamese-Inspired Lemongrass Chicken Bowls
Ingredients
  • subheading: FOR THE MARINADE:
  • ¼ cup coarsely chopped lemongrass
  • 3 tablespoons coarsely chopped shallot
  • 1 ½ tablespoons granulated sugar
  • 1 ½ tablespoons avocado oil or another neutral oil
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon chopped garlic
  • 1 teaspoon soy sauce
  • ⅜ teaspoon black pepper
  • subheading: FOR THE REST OF THE DISH:
  • 1 ¼ pounds boneless skinless chicken thighs
  • 8 ounce package uncooked rice stick noodles (maifun)
  • subheading: TOPPINGS:
  • Persian cucumber, shaved into thin strips
  • Matchstick carrots
  • Unsalted roasted peanuts or cashews, coarsely chopped
  • Crispy fried shallots or onions, optional
  • 1 cup Nuoc Cham
  • Cook Mode (toggling this on will prevent your screen from going dark)
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