Serves 4

Adapted from Taste

• ¼-⅓ cup brown sugar

• ⅓ cup fish sauce

• ⅔ cup lime juice (about 5 limes)

• 1 long red chili, minced (about 1 tablespoon)

• 2-3 garlic cloves, minced

• 2-3 tablespoons ginger, zested

• 2-3 cups cooked, shredded chicken (rotisserie chicken works well)

• 125 grams (4-5 ounces) dried vermicelli noodles

• 1 carrot, julienned

• 1 cucumber, halved lengthwise, thinly sliced

• ⅓ cup fresh mint, coarsely chopped

• ⅓ cup fresh cilantro, coarsely chopped

• 100 grams (3.5 ounces) bean sprouts

• 1 tablespoon olive oil

• 8 cups mixed green salad mix

1. In a mixing bowl, combine the brown sugar, fish sauce, lime juice, chili, garlic, and ginger. Mix everything together until the brown sugar dissolves. Reserve half of this mixture for the dressing.

2. In a separate mixing bowl, add the chicken and the other half of the lime sauce. Drench the chicken and submerge it as much as possible in the sauce. Let it marinade for 30 minutes.

3. Cook the noodles according to its packaging. It’s important that you not only drain the water from the noodles, but run cold water over the noodles to fully stop them from cooking further.

4. Once cooled, use a pair of kitchen scissors to cut the noodles. The exact length of the noodles will be up to you, but give the noodles no more than 5 snips or you risk cutting them too small.

5. Transfer the noodles to the mixing bowl you used to make the dressing. Add the carrot, cucumber, mint, cilantro, bean sprouts, remaining dressing, and remaining olive oil. Toss to combine and the noodles are fully coated in dressing.

6. To serve, divide the mixed greens between 4 bowls (about 2 cups each). Add noodle mixture and chicken on top of the greens and mix to combine.

7. Enjoy!