Vietnamese Rice Noodle Salad

For the protein marinade
1/2 tbsp vegetable oil	1 tbsp soy sauce
1/2 tbsp fish sauce	1/2 tbsp sesame oil
1/2 tbsp brown sugar or honey	1-2 cloves garlic
1 stalk lemongrass cut into pieces	1/2 small onion
Protein of your choice
For the noodle salad:
8 oz. rice noodles	1 medium cucumber julienned
2 medium carrots julienned	1/4 cup fresh cilantro coursely chopped
1 tbsp roasted peanuts	Romaine lettuce
Lime wedge for serving
For the dressing:
2 tbsp fish sauce	2 tbsp rice vinegar
1/4 cup water	1 tsp sesame oil
1 tbsp granulated sugar	1/4 tsp ground black pepper or white pepper
1/2 tsp red chili

Directions:

In a blender or food processer, add all marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth.
Place protein of choice in a bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results).
Grill protein or bake in the oven at 425
Bring a medium pot of water to a boil. Add vermicelli noodles and cook for 2-3 minutes until they are soft. Use a strainer to transfer the noodles into a medium mixing bowl and set aside.
Assemble the salad by placing 1.5 cups (2 oz.) of cooked vermicelli noodles into each serving bowl. Top with sliced chicken, cucumber, carrots, cilantro, lettuce and peanuts.
To make the dressing, combine all incredients into a small mixing bowl and stir well. Pour sauce over the salads.

Thanks to our friends at Ahead of Thyme for this incredible recipe!

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