Chicken With Vietnamese Noodles - cooking recipe

Ingredients

6 tbsp fish sauce
1/4 cup white sugar
1 1/2 tbsp peanut oil
3 cloves garlic, finely chopped
1 None lemongrass stalk, finely chopped
1 lb boneless skinless chicken thighs, trimmed
14 oz rice vermicelli noodles
1 1/2 cups bean sprouts, trimmed
1/2 None iceberg lettuce, coarsely shredded
1 None carrot, coarsely grated
1 small cucumber, cut into thick matchsticks
1 cup mixed herbs, such as mint, Thai basil, Vietnamese mint, cilantro, plus additional, to garnish
1 tbsp lime juice
1 small birdseye chili pepper, finely chopped
None None Chopped peanuts, to garnish (optional)

Preparation

Combine 1/4 cup of the fish sauce, 2 tbsp of the sugar, 1 tbsp of the peanut oil, 1/2 of the garlic and the lemongrass in a large glass bowl. Add chicken and turn to coat. Cover with plastic wrap. Refrigerate for 1-2 hours to marinate.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Let stand for 5 mins, using a fork to separate noodles, until tender. Drain, rinse under cold water and drain again.
Divide drained noodles among serving bowls. Divide bean sprouts, lettuce, carrot, cucumber and herbs among bowls.
For the dressing, combine 1/2 cup water, lime juice, chili pepper, and the remaining garlic, 2 tbsp fish sauce, 2 tbsp sugar and 1/2 tbsp peanut oil in a medium bowl. Set aside.
Heat a grill pan on medium-high heat or preheat the grill to medium. Remove chicken from marinade. Cook for 4-5 mins on each side, until browned and cooked through.
Slice chicken lengthwise into strips and divide among bowls. Top with additional herbs and chopped peanuts, if desired. Serve with dressing on the side.