• 1 –1 1/4 lbs chicken breast or thighs (boneless, skinless), tofu or large prawns

Vietnamese Marinade

• 1/2 cup finely chopped lemongrass ( 3 stalks- white part)
• 1/2 cup shallots, quartered
• 2 garlic cloves
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp ground Chinese five spice (essential!)
• 1/4 cup peanut or olive oil

Vietnamese Bowl Ingredients: 

• 8 oz vermicelli rice noodles, soaked in boiling water until al dente, drained
• 1 red bell pepper -sliced into thin strips
• 1 English cucumber, halved and sliced, or cut into ribbons.
• 1 cup daikon radish- grated or cut into matchsticks (or sub-regular radish, or skip it)
• generous handful of fresh basil and mint leaves (Thai basil is great here)
• optional additions: cilantro, crushed peanuts, bean sprouts, microgreens

Nuoc Cham Sauce: 

• 1/4 cup fresh lime juice (or sub part rice vinegar)
• 1 tablespoon fish sauce (or make vegan fish sauce, or sub soy sauce)
• 2 tablespoons water
• 1 tablespoon sugar or honey
• 1 red chile- medium spicy