Vietnamese-Style Chicken and Rice Noodle Bowl

By Hester

Ingredients

• NUAC CHUM
• 1 cup hot water
• 1/3 cup sugar
• 1/2 tsp. dried, crushed chili flakes
• 1 large garlic clove, minced
• 1/4 cup fish sauce
• 1/4 cup lime juice
• NOODLE BOWL
• 1/2 lb thin dried rice noodles
• 2 cups shredded head or romaine lettuce
• 2 cups bean sprouts
• 1/4 english cucumber
• 1 lb leftover rotisserie chicken breasts, sliced
• 1/4 cup unsalted roasted peanuts

Details

Servings 4
Adapted from tamingofthespoon.com

Preparation

Step 1

NUOC CHAM
Place the hot water and sugar in a medium bowl and stir until sugar is dissolved. Stir in the chili flakes,Sauce can b garlic, fish sauce, and lime juice. Allow the sauce to steep for at least 15 minutes before serving.

NOODLE BOWL
Cook noodles in boiling water for 1 minute, until just tender.Drain, rinse with cold water to cool noodles. Divide between 4 large, shallow bowls.

Placing each of the ingredients in separate mounds, top the noodles with lettuce, bean sprouts and cucumber, leaving s space for the chicken. Arrange the chicken portions in this space.

Sprinkle each serving with peanuts. Serve the nuoc cham in individual bowls for drizzling.