ediblecentraloregon.com | 29 Serves 4 INGREDIENTS PICKLED VEGETABLES 2 medium carrots, julienned 1 large daikon, julienned ½ cup warm water 2 tablespoons white sugar ½ teaspoon salt ¾ cup rice wine vinegar SAUCE/MARINADE 3 tablespoons fish sauce ½ cup rice vinegar Juice from 2 limes ⅓ cup brown sugar 2 minced garlic cloves ½ cup water 1 sliced serrano chile 2 tablespoons soy sauce (for marinade only) MIXED HERBS ½ cup torn basil ½ cup chopped cilantro ½ cup sliced green onion ½ cup mint leaves PROTEIN 2 pounds boneless, skinless chicken thighs (feel free to substitute with tofu or another protein) ADDITIONAL INGREDIENTS Vermicelli noodles (cook according to package instructions) 2 cups chopped romaine lettuce ½ cup chopped peanuts Lime wedges Vietnamese Vermicelli (Bún) Bowl INSTRUCTIONS Combine the ingredients for the pickled vegetables and sauce. Refrigerate for at least 30 minutes. 30 minutes before grilling, marinate the chicken with ½ cup of the sauce and 2 tablespoons soy sauce. Grill the chicken and slice it into ½-inch strips. ASSEMBLY In each bowl, add the cooked vermicelli noodles. Top with grilled chicken, herbs, and pickled vegetables. Add a handful of chopped romaine, a spoonful of chopped peanuts, and a lime wedge. Serve with the remaining sauce on the side. By Megan Westerberg Photo by Cait Pearson
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