Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 stalks lemongrass, finely minced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1/2 cup chicken broth
  • 8 oz thin rice vermicelli noodles
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro
  • 15 sheets circular rice paper wrappers
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 4 tbsp warm water

Instructions:

  1. Place the chicken thighs in the slow cooker. In a small bowl, whisk together the minced lemongrass, garlic, ginger, fish sauce, soy sauce, and brown sugar. Pour the marinade over the chicken and add the chicken broth.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to fall apart.
  3. Remove the chicken to a plate and use two forks to pull the meat into bite-sized shreds. Let the chicken cool to room temperature.
  4. Prepare the creamy peanut sauce by whisking together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha. Gradually add warm water until the desired consistency is reached.
  5. Prepare the fillings by soaking rice vermicelli according to package instructions and julienning carrots and cucumbers.
  6. Dip a sheet of rice paper in warm water for a few seconds until pliable. Lay it flat and layer a small amount of shredded chicken, vermicelli, carrots, cucumber, mint, and cilantro in the center.
  7. Fold in the sides of the rice paper and roll tightly from the bottom up. Repeat for remaining ingredients and serve with peanut sauce.