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Rice noodle salad bowls with grilled lemongrass chicken from Food & Wine Magazine, February 2019: The Home Issue (page 74) by Andrea Nguyen

  • shallots
  • soy sauce
  • ground cayenne pepper
  • chicken thighs
  • cilantro
  • fish sauce
  • garlic
  • lemongrass
  • mint
  • dry-roasted peanuts
  • rice stick noodles
  • mixed baby lettuces

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Accompaniments: Nuoc cham

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Notes about this recipe

  • Eat Your Books

    Can substitute basil or dill for mint, and cashew nuts for dry-roasted peanuts.

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