Name: Bún Gà Sả Nướng (Vietnamese Noodle Salad with Smoky Lemongrass Chicken)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz (400g) rice vermicelli noodles (bún); 1.5 lb (700g) boneless skinless chicken thighs (or breast); 2 stalks lemongrass, tender inner part only, finely minced; 4 cloves garlic, finely minced; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp brown sugar (or white sugar); 1 tbsp neutral oil (canola/vegetable); 1 tsp smoked paprika *(pantry staple; boosts “smoky” without a grill)*; 1/2 tsp ground black pepper; 1/3 cup warm water; 3 tbsp fish sauce; 3 tbsp sugar; 3 tbsp lime juice (about 2 limes); 1 small garlic clove, finely minced; 1–2 tsp chili flakes (optional); 4 cups shredded lettuce (or mixed greens); 2 cups cucumber, julienned; 2 cups carrot, julienned; 1 cup bean sprouts (optional but classic); 1 packed cup fresh herbs: mint and/or cilantro (roughly torn); 1/3 cup roasted peanuts, roughly chopped (optional); 2 scallions, thinly sliced (optional)

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