Ingredients:
- 1-1.5 lbs boneless, skinless chicken breast
- 2 cloves minced garlic
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegtable oil
- 1 tsp red pepper flakes
- 1 stalk lemongrass, sliced
- 1/2 tsp red pepper flakes
Mix all ingredients together and let marinate for 2-24 hours.
Grill or cook in skillet on high heat, then set aside to let rest. Slice thinly. I grilled mine in my Ninja air fryer on 500 degrees for 15-20 minutes.
For the sauce:
- 1/4 cup fish sauce
- 4 tbsp rice vinegar
- 3 tbsp lime juice
- 2 tbsp white sugar
- 1/4 cup water
- 2 cloves minced garlic
- 1 tiny red chili, finely sliced (I used a birdseye chili)
For the noodle bowl:
- vermicelli noodles, cooked according to packet
- julienned carrots
- julienned cucumber
- iceberg lettuce, thinly sliced
- bean sprouts
- sriracha
- roughly chopped cilantro (optional)
Assemble noodle bowl and top with chicken, sriracha, sauce, and a lime wedge.