From: Chef Patrick McDonnell, McDonnell, Kinder & Associates. Yield: 8 servings. 1 Tbsp. peanut oil, refined 2 lemongrass chicken breasts (recipe follows) Viet Bowl: 1 cup Viet Broth (recipe follows) ½ cup rice noodles (vermicelli size), cooked al dente ¼ cup cucumber, julienned ¼ cup carrots, julienned 2 Tbsp. shallots, fried until crispy 1 Tbsp. peanuts, roasted 1 Tbsp. fresh mint leaves 1 tsp. cilantro oil Viet Broth: 5 cups chicken ...

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