Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch strips)
  • 1 tbsp Low Sodium Soy Sauce
  • 1 tsp High Quality Fish Sauce (for marinade)
  • 1 tsp Grated Fresh Ginger
  • 2 cloves Garlic, Minced (for marinade)
  • 1 tbsp Olive Oil or Avocado Oil (for cooking)
  • 7 oz Rice Vermicelli Noodles (Thin)
  • 1 cup Shredded Carrots
  • 1 medium English Cucumber (deseeded, matchsticks)
  • 1 large Red Bell Pepper (thinly sliced)
  • 2 cups Finely Shredded Red Cabbage
  • 1/2 cup Fresh Mint (roughly chopped)
  • 1/2 cup Fresh Coriander (Cilantro, roughly chopped)
  • 1/4 cup Warm Water (for dressing)
  • 3 tbsp Granulated Sugar (for dressing)
  • 1/4 cup Fresh Lime Juice
  • 4 tbsp Fish Sauce (for dressing)
  • 1 clove Garlic, Minced fine (for dressing)
  • 1 small Red Bird's Eye Chili (optional, finely sliced)
  • 1/4 cup Dry Roasted Peanuts (chopped coarse, for garnish)
  • 4 Lime Wedges

Instructions:

  1. Marinate the Chicken: In a medium bowl, combine the chicken strips, soy sauce, 1 tsp fish sauce, grated ginger, and minced garlic. Stir well and set aside for at least 15 minutes.
  2. Cook the Noodles: Bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook according to package directions (3–5 minutes). Drain immediately, rinse thoroughly with cold water to stop the cooking, and toss with a splash of oil to prevent clumping. Set aside to cool completely.
  3. Cook the Chicken: Heat oil in a skillet over medium-high heat. Add the marinated chicken strips and cook until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from heat and allow to cool slightly.
  4. Make the Nuoc Cham Dressing: In a small jug, dissolve the sugar in the warm water. Whisk in the lime juice, 4 tbsp fish sauce, minced garlic, and chili (if using). Taste and adjust the balance of sweet, sour, and salty.
  5. Prep Vegetables: While the chicken and noodles cool, slice and shred all the remaining vegetables (carrots, cucumber, pepper, cabbage). Roughly chop the mint and coriander.
  6. Combine the Base: In a very large bowl, gently toss the cooled vermicelli noodles, shredded carrots, cucumber, and red pepper together. Do not add the soft herbs or cabbage yet.
  7. Layer the Bowls: Distribute the noodle/vegetable mixture evenly into the four meal prep containers. Layer the cooled chicken strips over the noodles in one side. Tuck the shredded red cabbage next to the chicken/noodles.
  8. Finish and Seal: Sprinkle the fresh mint and coriander generously over the top of the bowl. Divide the Nuoc Cham dressing equally into four small, airtight dressing pots. Place one dressing pot and a small portion of the chopped peanuts into each container. Seal the containers and refrigerate.