Crispy Chicken with Lemongrass Vermicelli
October 31, 2013







Crispy Chicken with Lemongrass Vermicelli
- 1/4 Cup Fish Sauce
- 1/4 Cup Rice Vinegar
- 1/2 Cup Water
- 4 Stalks Lemongrass
- Rice Noodles
- Cucumber
- Mint
- Peanuts
- Breaded Chicken Tenders
- Sriracha
Instructions
- Mix the fish sauce, rice vinegar, water. Roughly chop the lemongrass and mix it into the liquid. Bring to a boil and remove from heat. Allow to steep for about an hour. Cook the rice noodles and stir in cucumber, mint, and peanuts, then strain the lemongrass out of the sauce and toss it with the noodle mixture. Serve and top with freshly breaded and pan-fried chicken tenders. Add sriracha as desired.