Vietnamese Chicken Vermicelli Salad

Vietnamese Chicken Vermicelli Salad taking into consideration Chicken Breasts, Sugar, Shallots, Low Sodium Soy Sauce, Fish Sauce, Olive Oil, doting Water, Fish Sauce, Lime Juice, Sugar, Rice Wine Vinegar, Thai Chili, Garlic Clove, Cucumber, Shredded Carrot, Rice Vermicelli, Green Leaf Lettuce, Cucumber, Carrot, Roasted Pe

The ingredient of Vietnamese Chicken Vermicelli Salad

• 2 chicken breasts pounded thin
• 1 4 cup sugar
• 2 shallots minced
• 2 teaspoons low sodium soy sauce
• 2 teaspoons fish sauce
• 2 tablespoons olive oil
• 2 3 cup loving water
• 1 4 cup fish sauce
• 1 4 cup lime juice juice of nearly 3 limes
• 3 tablespoons sugar
• 1 tablespoon rice wine vinegar
• 1 thai chili cored seeded and sliced thin
• 1 garlic clove minced
• 1 tablespoon cucumber shredded
• 1 tablespoon shredded carrot
• 8 ounces rice vermicelli dried
• 1 2 green leaf lettuce or of a head of red sliced thin
• 1 cucumber peeled de seeded and shredded
• 1 carrot shredded
• 1 2 cup roasted peanuts chopped
• cilantro to taste
• mint leaves to taste

Nutritions of Vietnamese Chicken Vermicelli Salad

calories: nutritioninformation
carbohydrateContent: 660 calories
cholesterolContent: 89 grams
fatContent: 75 milligrams
fiberContent: 20 grams
proteinContent: 4 grams
saturatedFatContent: 35 grams
sodiumContent: 3 5 grams
sugarContent: 2030 milligrams
: 26 grams

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