Amanda K's Vietnamese food

Sweet and spicy chili and Fish sauce
ubiquitous to Vietnamese cuisine as salt is to western cuisine and soy sauce is to Chinese cooking. Here it is seasoned with other ingredients to give a sweet and sour flavor.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
• 1 garlic cloves
• 1 cup water
• 4 tablespoons lime juice
• 2 tablespoons granulated sugar
• ¼ cup of fish sauce
• 1/2 - 1 cup Mae Poy red chili sauce
• Thinly sliced green onion (shallots), optional
• Dash of Rice vinegar
Preparation:
Finely mince the garlic. In a small bowl, combine all the ingredients until the sugar dissolves. I usually taste the sauce and add more chili sauce, lime juice, or fish sauce as needed

Pickled veggies
2 tablespoons Sugar
1 tablespoon Rice vinegar
1 liter Water
50 g Radishes, julienned
50 g Cucumber, julienned
50g Carrots julienned (optional)
Dried rice vermicelli prepare as directed on package
Peanuts or almonds (groundnuts), roasted and crushed

½ lb Chicken tenders

Marinade for Chicken
2 stalks Lemon grass, bulbous portions only, finely chopped (optional, I don’t like it so I don’t use it)
2 cloves Garlic, finely chopped
Lime juice
Diced onion
Chicken seasoning powder I prefer Mcormick Montreal seasoning
Put chicken in a bowl cover with each ingredient, cover, and Marinate for at least 2 hrs.
Beef
Skirt steak
All the same ingredients except the montreal seasoning substitute with Ground mélange pepper or other type of peppery beef seasoning.
Garnishing (as much or as little as you like This is per person)
2tblsp each Shredded carrot, Pickled cucumbers and radish
2-3 sprigs basil leaves and fresh mint, 5 sprigs minced cilantro
10 Bean sprouts
Handful of green leaf Lettuce, julienned
1 fresh Cucumber, julienned
I grilled the meat on my stove top grill but you can cook them in a non stick pan until done. Cook noodles according to the package drain, divide into serving bowls. Top with meats, garnishes, and
Sweet and spicy chili and Fish sauce

This is a gluten free recipe.