Vietnamese Chicken Noodle Bowl For Two - cooking recipe

Ingredients

Chicken and Marinade
8 ounces boneless skinless chicken thighs (or pork, beef or any seafood)
1 garlic clove, minced
1 tablespoon lime juice (about 1/2 fresh lime)
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1 tablespoon brown sugar
1/2 tablespoon vegetable oil
1/2 stalk lemongrass, white part only cut into 2 pieces and smashed
Nuoc Cham
1 1/2 tablespoons fish sauce
2 tablespoons cups rice vinegar
1 tablespoon white sugar
1/4 cup water
1 garlic clove, finely chopped
1/2 red birdseye chili (or adjust quantity to your taste) or 1/2 jalapeno pepper, finely chopped (or adjust quantity to your taste)
1 1/2 tablespoons lime juice
Noodle Bowl
1/2 tablespoon vegetable oil or 1/2 tablespoon coconut oil
3 1/2 ounces rice vermicelli, dried (Vietnamese rice noodles or substitute cooked vermicelli)
1 carrot, julienned
1 cucumber, julienned (with seeds removed)
1 1/2 cups shredded lettuce
1 cup bean sprouts
1 small handful mint leaf
1 small handful cilantro
sliced chili (optional)
lime wedge (optional but makes the dish)

Preparation

Combine chicken and marinade ingredients and set aside for at least 20 minutes.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.
Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.