Vietnamese-Inspired Noodle Bowls

I don't know much about Vietnamese cooking, but I know nuoc cham is traditionally very textured and chunky, definitely not blended. I gave ours a whiz because I wanted all that marinade flavor to get in the chicken more evenly (it also requires less chopping!). You can stir to be more traditional or blend — works either way.

I found rice noodles in the Asian section of a larger market. A rice ramen or pad thai noodle would all be great. Note they get very sticky, so give them a rinse in cold water after draining. You could also stir fry them in a bit of sesame oil if you want.