Ingredients: Rice noodles (vermicelli best), leftover roasted chicken (shredded), chicken drippings, rice wine vinegar, fish sauce, garlic, sambal oelek, sugar (brown preferred), carrots, red bell pepper, fresh herbs (basil, mint, cilantro), peanuts, sesame oil, green onions (optional), Fresno chiles
Method:
- Noodles: Cook thick noodles 6 mins (or just soak vermicelli in hot water 15 mins) → drain, rinse
- Sauce: Mix vinegar, fish sauce, garlic, sambal, sugar, salt + chicken drippings with herbs
- Combine: Add carrots, bell pepper strips, herbs, noodles, peanuts, sesame oil → toss
- Rest: 30 mins for flavours to meld
- Serve: Top with shredded chicken, chile rings, extra peanuts
Note: Green onions add freshness if available
