Vietnamese Noodle Salad with Lemongrass Chicken

1 . Stage

Place chicken into a large zip-top freezer bag.

2 . Stage

Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.

3 . Stage

Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.

4 . Stage

Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.

5 . Stage

Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.

6 . Stage

Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

7 . Stage

Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.