Saigon's No. 49

Name: Saigon's No. 49
Ingredients: 1 12 lbs chicken breasts, cut into pieces about 1-inch by 1/2-inch by 1/4- inch thick; 12 cup hoisin sauce; 2 tablespoons soy sauce; 2 teaspoons garlic, minced; 12 teaspoon white pepper; 12 lb rice vermicelli; 1 tablespoon oil; 3 cups lettuce, shredded; 2 cups bean sprouts; 12 cup cilantro, chopped; 14 cup green onion, sliced; 4 tablespoons peanuts, chopped; 14 cup lime juice; 14 cup fish sauce; 14 cup water; 2 teaspoons vinegar; 2 tablespoons sugar; 1 jalapeno, chopped; 1 carrot, Shredded (optional)

19 ingredients

8 steps

Ingredients

1 12 lbs chicken breasts, cut into pieces about 1-inch by 1/2-inch by 1/4- inch thick
12 cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons garlic, minced
12 teaspoon white pepper
12 lb rice vermicelli
1 tablespoon oil
3 cups lettuce, shredded
2 cups bean sprouts
12 cup cilantro, chopped
14 cup green onion, sliced
4 tablespoons peanuts, chopped
14 cup lime juice
14 cup fish sauce
14 cup water
2 teaspoons vinegar
2 tablespoons sugar
1 jalapeno, chopped
1 carrot, Shredded (optional)

Directions

1

Mix hoisin sauce, soy sauce, garlic and pepper.
2

Place chicken in marinade while preparing vegetables and sauce.
3

Make sauce by mixing lime juice, fish sauce, water, vinegar, sugar, jalapeno and carrot, if using.
4

When ready to cook, prepare noodles according to package directions.
5

Heat oil in a skillet or wok.
6

Pour chicken and marinade into the skillet and stir-fry until done.
7

Among four bowls, divide lettuce, bean sprouts, cilantro, noodles, onion and chicken.
8

Sprinkle with chopped peanuts and sauce and serve.