Vietnamese Rotisserie Chicken Vermicelli Bowls

Total time: 49 min • Active: 26 min • Inactive: 23 min

Ingredients

• 0.25 cup rice vinegar
• 3 tbsp sugar
• 0.5 tsp salt
• 2 count carrot
• 8 oz rice vermicelli noodles
• ≈2.015 l (for cooking noodles) water
• ≈1 l (for rinsing) water
• 0.25 cup fish sauce
• 0.313 cup fresh lime juice
• 0.25 cup water
• 1 clove garlic
• ≈4 cup (3 to 4 cups) rotisserie chicken
• 1 head romaine lettuce
• 1 count English cucumber
• 0.5 cup cilantro leaves
• 0.25 cup mint leaves
• 2 count scallion
• ≈2 count (for serving as wedges) lime

Steps

1. Combine the rice vinegar, sugar, and salt for the quick pickle, then toss with the carrots until evenly coated.≈ 3 min
2. Let the quick pickled carrots sit while you prepare the remaining ingredients.≈ 15 min–30 min
3. Whisk together the fish sauce, lime juice, sugar, warm water, and grated garlic to make the nuoc cham dressing.≈ 3 min
4. Toss the shredded rotisserie chicken with lime juice, some dressing, and water until lightly coated.≈ 2 min
5. Warm the seasoned chicken gently just until heated through.≈ 4 min
6. Cook the rice vermicelli noodles according to the package directions until tender.≈ 5 min
7. Drain the noodles and rinse them with cold water to stop the cooking.≈ 2 min
8. Divide the vermicelli among bowls and top with romaine, cucumber, quick pickled carrots, warmed chicken, cilantro, mint, and scallions.≈ 5 min
9. Drizzle the bowls generously with the remaining nuoc cham dressing and serve with lime wedges.≈ 2 min

Yields

• 4 bowl assembled vermicelli bowls, serves 4