Saigon 49
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons minced garlic
1/2 teaspoon white pepper
1. pounds chicken breast or boneless chicken thighs
1/2 pound rice vermicelli noodles
1 tablespoon oil
3 cups shredded lettuce
2 cups bean sprouts
1/4 cup chopped cilantro
1/4 cup sliced green onion
4 tablespoons chopped peanuts
Sauce:
1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons sugar
1 jalapeno, chopped
Shredded carrot (optional)
Mix hoisin sauce, soy sauce, garlic and pepper. Place chicken in marinade while preparing vegetables and sauce. Make sauce by mixing lime juice, fish sauce, water, vinegar, sugar, jalapeno and carrot, if using. When ready to cook, prepare noodles according to package directions. Heat oil in a skillet or wok. Pour chicken and marinade into the skillet and stirfry until done.
Among four bowls, divide lettuce, bean sprouts, cilantro, noodles, onion and chicken. Sprinkle with chopped peanuts and sauce and serve.

Saigon 49 #recipe from #iconiceats #wichita #CulinaryExperience at Mark Arts during the Midwest Travel Network writer’s workshop. SuzyB of Sisters of the Spoon and Stan, The Driveby Tourist whipped this up under the direction of the author Joe Stumpe . #vietnamesecuisine #asianrecipes #MTNWichita #MidwestTravelNetwork#HeartofTheCountry #VisitWitchita #MWTravel #ILoveWichita#ICTdining