Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 2 tbsp minced lemongrass
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 15 sheets Vietnamese rice paper
  • 3 oz rice vermicelli noodles, cooked and cooled
  • 2 cups shredded carrots
  • 1 cup sliced cucumber, julienned
  • 2 cups butter lettuce, shredded
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 3 tbsp hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp sriracha
  • 1 tsp lime juice
  • 1 tbsp vegetable oil

Instructions:

  1. In a medium bowl, toss the sliced chicken with lemongrass, fish sauce, soy sauce, brown sugar, sesame oil, garlic, and ginger. Let the chicken marinate for 10 minutes.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer and sear without moving for 2-3 minutes until a mahogany crust forms, then stir-fry for another 3-5 minutes until cooked through. Remove from heat.
  4. Boil rice vermicelli according to package directions, rinse under cold water, and drain thoroughly.
  5. Julienne the cucumbers and carrots and prepare the shredded lettuce and herbs.
  6. In a small bowl, whisk together hoisin sauce, peanut butter, sriracha, and lime juice to create the dipping sauce.
  7. Quickly dip a sheet of rice paper in lukewarm water, lay it flat, and layer chicken, noodles, carrots, cucumber, lettuce, and herbs in the center.
  8. Fold the sides of the rice paper inward and roll tightly to seal the ingredients.