#spicy peanut salad

[parveens-kitchen]

Easy Peanut Salad

Easy Boiled Peanut Salad Recipe: A Healthy Snack Delight!If you’re looking for a quick, healthy, and absolutely delicious snack, this boiled peanut salad is the perfect recipe for you. It’s refreshing, packed with flavors, and made with easily available ingredients. Let’s dive into this simple yet nutritious salad recipe. Ingredients:– 1 cup boiled peanuts (shells removed)– 1 small onion, finely…

[gomzdrawfr]

Making breakfast (Its 2pm, idc im starving and needed that fat nap) and I just wanna say onion soaked in vinegar 🤌🏻

[beatriceportinari]

today's brunch salad yippeee

[lordbyronskitchen]

(via Cucumbers in Spicy Peanut Sauce)

[so-much-for-subtlety]

my foul mood Friday was probably just because I was hangry. I just went out and grabbed take out from a local Thai place and I feel so good now lol

[lord-radish]

More food from over the years

[lovemaegan]

Spicy Rice Noodle Salad This main dish salad, which highlights the spicy and sweet flavors of Thai cuisine, is topped with grilled chicken thighs. For a quick and tasty meal, combine with crunchy peanuts, fresh vegetables, and herbs.

[mammothcave]

Recipe for Spicy Rice Noodle Salad This main dish salad, which highlights the spicy and sweet flavors of Thai cuisine, is topped with grilled chicken thighs. For a quick and tasty meal, combine with crunchy peanuts, fresh vegetables, and herbs. 1/4 cup Fresno chile peppers cut into rings, 1 package thin rice noodles, 3 cloves garlic minced, 1 tablespoon Asian chili paste or more to taste, 1 teaspoon brown sugar, 1/3 cup seasoned rice vinegar, 1/4 teaspoon salt, 3 tablespoons fish sauce, 1/2 cup chopped peanuts, 6 grilled boneless skinless chicken thighs, 1/2 cup chopped fresh herbs, 1 teaspoon sesame oil, 4 green onions chopped, 1 cup carrots cut into thin matchsticks

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[asexualsinner]

More Ghoul Headcanons: Kitchen Edition

Mountain

Hides his snacks on the top shelf to avoid the others stealing them

Has to use a recipe when cooking

Likes hearty meals like stews

Is an excellent shadow, will assist any of the other ghouls or Copia when asked.

Likes to just be in the kitchen

Is the embodiment of a pioneer woman mom

Loves to bake

CanNOT handle spice

Thinks cayenne is spicy

Favorite food is chili and drink is tea

Favorite snacks are fig newtons (yes he knows that they're made with wasps, he thinks it's funny)

Carries epi pens on him for the others

Rain

Is obsessed with making smoothies

Isn't allowed to use the stove after using water on a grease fire

Nearly burned half the abbey down

It's fine, he prefers salads anyway

Do not trust this ghoul with a knife he will find a way to hurt himself by accident

Is just a disaster when in the kitchen

Favorite food is smoked salmon thanks to Dew

Fancy ✨bitch✨ that puts mint and fruits in his water

Is the only ghoul to like Kale

Has a high spice tolerance

Takes forever to do the dishes bc he'll play in the water instead

Dew/Sodo

Favorite snacks are seaweed sheets and Takis

His taste buds went "weird" after his transition

He can't decide what he likes anymore, spicy? Fish? So he decided on both. Sometimes neither

Loves to smoke foods, begs Mountain for dried wood flavors for it

Dew learning to smoke properly was heavy trial and error, some things were edible some were very much not

His favorite changes weekly, but ATM it's smoked veggies and tofu

Is a big garbage ghoul, will throw everything together on a plate and eat it

Drinks coffee but doesn't like energy drinks

Has moderate spice tolerance

Will try anything once

Surprisingly one of the better cooks in the pack

Is lactose intolerant. No this doesn't stop him. Why would it?

Doesn't need a recipe, cooks from memory or guesswork

Has everything labeled and dated

Swiss

NO spice tolerance

Tries to compete with Dew, Cumulus and Rain and it never ends well

Loves comfort food!!! Give this ghoul Macncheese or pierogies and he's happy

Can follow boxed instructions or strict recipes but tries to "improve" them

Survives off of Redbull

Doesn't know the difference between a chef's knife and a paring knife

Thinks bc he's a multi ghoul he can pull pans out of the oven without mitts - has been treated for burns multiple times

Hates doing the dishes

His go to snacks are gummy worms or jerky

Will eat expired food thinking it'll be fine - it never is

Is a 3am fridge raider

Phantom/Aeon

Loves pancakes, absolute favorite food though is fettuccine Alfredo. Has to be fettuccine noodles, spaghetti isn't the same

Has texture issues with food

Absolutely hates ground meats, the texture is bad

Has a sweet tooth

Is a surprisingly decent cook, can manage without recipes

Baking is beyond him

Mistook baking soda for sugar once and Mountain banned him from baking ever again

Doesn't like eggs

Is allergic to peanut butter

Favorite snacks are Oreos or rice crackers

Enjoys cranberry juice

Can't have caffeine - gives him headaches

Aether

One of the better cooks in the pack

Is one of the only ones that can finish the dishes without distractions

Is allergic to citrus fruits

Has an app on his phone to scan packages for ingredients

Will practically drink soy sauce he loves it so much

Favorite snack is cucumbers and Italian dressing

Prefers strawberry jam over grape jelly

Doesn't like seafood

Favorite food is deer chili - shares this with Mountain

Wears gloves when cooking to avoid cross contamination

Cumulus

SPICE QUEEN

Has done every spice challenge possible, downs it like it's nothing

Like Swiss, can read box instructions but don't trust her past that

Has burnt frozen pizza before

Favorite snacks are tortillas and ghost pepper salsa

Eats jalapenos like candy

Needless to say she terrifies others

Favorite food is homemade ramen - she begs the others to make it for her

Package ramen isn't the same

Likes to do the dishes and help out in the kitchen

Does need a step stool however

Favorite drink is hazelnut coffee

Aurora

Junk food junkie

Favorite snacks are Skittles and kettle cooked potato chips

Prefers vitamin water over regular water

Likes to make quick easy meals like grilled cheese etc

Eats at the oddest times, breakfast is 2pm and dinner has been at 4am for her

Leaves her dishes in the sink like a gremlin

Has been banned from eating in the living room

Gets easily distracted while cooking

If she puts her mind to it, can make really elaborate dishes for the pack

However she makes a huge mess of the kitchen when doing so

Cirrus

Can identify spices/ingredients after tasting things once

Is also lactose intolerant, takes lactaid frequently

Loves Korean BBQ

Likes differing temperatures (cold food that's spicy, mints, etc)

Loves blackberries and celery

Is a very good cook, can make most things after trying them once

Her favorite drink is bubble tea

Has medium spice tolerance, like spicy flavor rather than the heat

Would rather dry and put away the dishes than wash them

Has a massive sweet tooth like phantom

[fattributes]

Farro Salad with Spicy Peanut Dressing

[wendylianmartin]

Thank you for the response! Here are some headcanons of what foods they would like if they were in the modern world. I also plan to do some fanart of it.

Kappa- Definitely Sandwiches. Most favorite are egg salad and also fruit Sando. He would also like Ramen, Pizza and Curry. Also he would love spicy food.

Siren- I'd say his preferences are something with alot of meat. His favorites would be steak (probably that peanut butter steak 😂 ), hamburgers, Gyudon (beef bowl), and definitely an all you can BBQ. Also probably not able to handle much spicy foods.

Neth- Probably light meals like bento box style. She would also like Onigiri (rice balls). As for dessert, a Crème Brûlée

Mono- Seems to like stews especially like a pumpkin stew. Would also go for sweets such as sweet dumplings, crepes, and matcha ice cream

Mucku- Would be a great cook (makes the bento for Neth). She would like Pot roast, Ribs, Tonkatsu, and for dessert, apple pie 🥧.

Galoo- As sweet as she is, probably sweet foods. Especially any strawberry or chocolate desserts.

what would you think?

I like those ideas a lot! Thanks for sharing I think it fits their characters pretty well ;)

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[thickthighsnolife]

alright y'all, i had a little menty b and started restricting again, which means it's time i put you guys on something again:

cucumber salads

yes, like the tiktok famous cucumber salads that one boy that looks like gen z draco malfoy makes in the big ol deli containers that you get your wonton soup in. one english cucumber? 45 kcal. and one usually fills up a whole 4 cup container for me. then you add small amounts of a few sauces, seasonings, and dressings, and boom. low cal volume food that looks more substantial than it is.

i've been loving spicy peanut (a little peanut butter, chili crisp, soy sauce, rice wine vinegar, and msg (obviously)) but i also love doing salt and vinegar, pb&j (a little peanut butter and a little jelly goes a long way here!), salmon bagel, sushi roll... whatever flavor profiles you like, but with a base of cucumber instead of rice/red meat/carbs/other high cal foods. like,,,,, how much better can you get???

and bonus points if you make it spicy, that's a built in appetite suppressant right there. i'm having the peanut one (about 300 kcal altogether, mostly because i poured too much soy sauce and had to counterbalance with a little extra peanut butter so that the sauce sticks) and i'm barely making it halfway through. y'all. trust.

[shoku-and-awe]

Had an errand in the old neighborhood and got to enjoy some spicy shiokoji fried rice I hadn’t had since pre-pandemic! Plus cucumber peanut salad and fried soup dumplings. This place is even better than I remembered…

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.