Light and fresh with so much flavor. These bowls are amazing. Adapted from Recipe Tin Eats Vietnamese Chicken Bowls!
Combine meat and marinade ingredients and set aside for at least 1 hour, up to 1 day in the fridge.
Heat 1 tbsp. of oil in a cast iron pan or skillet over medium high heat. Remove chicken from marinade, removing pieces of lemongrass.
Place chicken onto searing hot pan and cook for 4-5 minutes on each side. Once cooked through, set aside to rest before cutting.
Slice chicken into thin strips.
Combine dressing ingredients in small jar and shake to combine. Set aside
Fill one side of the bowl with 1/2 of the shredded lettuce or cabbage. Fill the other side with half of the rice noodles. Repeat for 2nd bowl.
Top noodles and lettuce with carrots, cucumber, cilantro, limes and chicken.
Split dressing between 2 bowls, and dress well. The bowl tastes great covered in sauce!
Garnish with a squeeze of fresh lime juice and extra cilantro (or sriracha if you like a little heat). Mix together and enjoy!