1Thai red chilefinely chopped, or 1 tsp sriracha (more if you like heat)
Chicken Filling:
2Tablespoonslow-sodium soy sauce
1Tablespoonsdark brown sugar
2Tablespoonsfish sauceI like this one
1TablespoonSrirachaplus more for serving
1/4cupwater
2Tablespoonsvegetable oilsuch as avocado or coconut
1/2small red onionfinely chopped
2garlic clovesminced
1Tablespoonfresh gingerminced
1poundground chicken
3scallionswhite and pale green parts only, thinly sliced
Lettuce wraps:
6ouncessmall round rice noodlesroughly half a package
10-13Boston lettuce leavesor romaine, rinsed and dried gently with tea towel
1small english cucumberpeeled, halved lengthwise, and cut into half moons (optional)
1handful of cilantrothai basil and/or mint, roughly chopped
1/4cuproasted cashewsroughly chopped (optional)
Instructions
Make Nuoc Cham:
Mix the sugar, water, and lime juice until sugar dissolves. Stir in the fish sauce, garlic and chile and mix well.
Make Noodles:
Bring a large pot of water to a boil and add the noodles, cook for 2-3 minutes. Drain noodles in a colander in the sink and then rinse under cold water. Shake off excess water completely and place on a platter, separating and fluffing strands with chop sticks so they don't stick.
Make Chicken Filling:
In a small bowl, whisk together soy sauce, brown sugar, fish sauce, Sriracha, and water. Set aside.
In a large skillet heat oil over medium-high heat. Add ground chicken and cook until browned, about 5 minutes, breaking up the chicken as it cooks.
Stir in onion, garlic, and ginger and cook 2-3 minutes or until onions become soft. Pour in soy sauce mixture and cook a few minutes more until sauce thickens slightly. Stir in scallions and remove from heat.
Serve Lettuce Wraps:
Have everyone build lettuce wraps with noodles, chicken, and optional garnishes. Drizzle lettuce wraps with sauce.