Ingredients

• 4 stalks lemon grass, chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 bunch Thai basil leaves
• 1 bunch cilantro, leaves only
• 1 package vermicelli noodles
• 2 tablespoons ginger - fresh and grated
• 2 cloves garlic, chopped
• 1 tablespoon hot chili sauce (recommended: Sriracha)
• 4 cloves garlic
• 1 lemon, zested
• 2 tablespoons grated ginger
• 4 chicken breasts skinless and boneless and butterflied
• 1 cucumber
• 1 carrot
• 1 bunch shiso leaves
• 1 bunch mint leaves
• 1 lime, juiced
• 2 to 3 tablespoons brown sugar
• 1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))
• 3 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 4 to 6 tablespoons hot water
• 1 package rice paper wrappers

Instructions

1. Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.
2. Preheat a grill to medium heat.
3. Grill the chicken until cooked through, about 4 minutes per side. Then slice.
4. Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.
5. Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.
6. Peanut Sauce:
7. Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.
8. Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.