Ingredients:

  • 1 lb (450g) chicken thighs, thinly sliced into strips
  • 2 tbsp (30ml) minced lemongrass
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (12g) brown sugar
  • 1 tbsp (15ml) neutral oil
  • 1 tsp (5ml) lime juice
  • 8 sheets (160g) Vietnamese rice paper
  • 4 oz (115g) thin rice vermicelli noodles, cooked and cooled
  • 1 cup (60g) shredded carrots
  • 1 cup (50g) sliced cucumber, matchsticks
  • 2 cups (60g) butter lettuce, shredded
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh cilantro leaves
  • 3 tbsp (45ml) hoisin sauce
  • 2 tbsp (30ml) creamy peanut butter
  • 1 tbsp (15ml) warm water
  • 1 tsp (5ml) sriracha
  • 1 tsp (5ml) lime juice

Instructions:

  1. Combine the sliced chicken, lemongrass, garlic, fish sauce, soy sauce, brown sugar, oil, and lime juice in a bowl. Mix thoroughly and let rest for 30 minutes at room temperature.
  2. Heat a skillet over medium-high heat. Sear chicken in a single layer for 3-5 minutes per side until charred and cooked through. Remove from heat and rest for 2 minutes.
  3. Fill a shallow bowl with warm water. Flash-dip one rice paper sheet for 2-3 seconds until moistened but still slightly firm, then lay flat on a board.
  4. In the center of the rice paper, layer shredded lettuce, noodles, 2 strips of chicken, carrots, cucumber, mint, and cilantro.
  5. Fold the bottom of the paper over the filling, tuck in the sides, and roll tightly into a cylinder.
  6. Whisk together hoisin sauce, peanut butter, warm water, sriracha, and lime juice until smooth to create the dipping sauce.