Sauce:
2 limes, juiced
1 lemon, juiced
2 Tablespoons palm sugar or light brown sugar
3 Tablespoons fish sauce
1 Large garlic clove, minced or grated
1 thai chili or ½ jalapeno, thinly sliced
Toppings & Assembly:
1 large cucumber, thinly sliced
1 large carrot, grated on the biggest hole
¼ cup toasted peanuts, coarsley chopped
1 bunch mint leaves, picked
1 bunch cilantro leaves, picked
1 bunch thai basil, picked & torn if large
1 lb Thai vermicelli noodles, cooked & rinsed
1 jalapeno, sliced, optional
6 France 44 Thai Chicken Sausages
Method:
- Prepare sauce by mixing all ingredients together in a small bowl. Set aside. If using fresh chilis, be aware that this sauce gets spicier the longer it sits. Sauce should be very acidic and punchy!
- Prepare noodles according to package instructions. Once cooked, drain and rinse thoroughly. If the noodles seem sticky, toss in a light amount of neutral oil to keep them from sticking while you prepare the rest of the toppings.
- Prepare your topping bar! Chop peanuts, pick herbs, prepare veggies as desired. Have fun with this – use up whatever you have in your fridge! These listed toppings are the ones I can’t live without, but other toppings like daikon radish, red leaf lettuce, and bean sprouts are common additions, too. I like to set up all of my toppings separately so that each guest can top their own bowl.
- Over medium high heat, grill or sear the sausages until deep golden brown on all sides and warm through in the middle.
- Slice the warm sausages on a bias and let everyone begin building their bowl! Start with a base of rice noodles, then sausage slices and desired toppings. Personally, I can’t make mine without a heavy dose of herbs, peanuts, and sauce.
