Viet Bowl

Viet Bowl

From: Chef Patrick McDonnell, McDonnell, Kinder & Associates. Yield: 8 servings.

1 Tbsp. peanut oil, refined
2 lemongrass chicken breasts (recipe follows)

Viet Bowl:
1 cup Viet Broth (recipe follows)
½ cup rice noodles (vermicelli size), cooked al dente
¼ cup cucumber, julienned
¼ cup carrots, julienned
2 Tbsp. shallots, fried until crispy
1 Tbsp. pea

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