vietnamese lemongrass chicken bún bowl (Edit recipe)

Ingredients

lemongrass chicken

• 1.5 lb Chicken Thighs, Boneless Skinless, cut into 1/2" cubes
• 2 Tbsp Lemongrass, finely minced
• 1 Tbsp Fish Sauce
• 1 Tbsp Barrel Aged Tamari Soy Sauce - Jozo, or coconut aminos
• 1 Tbsp Lime Juice
• 2 Tbsp Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
• 1 tsp Garlic Powder
• 1 tsp Onion Powder

bowl

•  Hearts of Palm Spaghetti, rinsed
•  Coleslaw Mix (Shredded Cabbage and Carrots), may sub for broccoli slaw & option to have raw or roasted
•  English Cucumber, sliced
•  Radish, or daikon, sliced
•  Bean Sprouts
•  Sacha Inchi Nuts - Imlak'esh Organics, or peanuts
•  Herbs, Fresh, I used cilantro, thai basil, & mint

nước chấm sauce

• 2 Tbsp Fish Sauce
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Lime Juice
• 1 Tbsp Chili Garlic Sauce
• 2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
• 1-2 Tbsp Water, as needed to thin sauce

greek yogurt creamy asian sauce

• 1/4 cup Plain Greek Yogurt
• 2 Tbsp mixed nut butter (click for recipe), or nut butter of choice
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Sriracha, or hot sauce of choice
• 1 Tbsp Coconut Aminos, or tamari
• 1-2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Ginger, Ground
• 1/4 tsp Gochugaru (Korean Chili Pepper Flakes)