Hugh Thompson, the hero who stopped a massacre committed by US troops in the Vietnamese village of My Lai by landing his helicopter in the line of fire, 1968.

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Vietnamese Rice Noodle and Chicken Salad Vietnamese Chicken and Vermicelli Noodle Salad with Fresh Herbs and Nuoc Cham Ingredients: 6 oz rice vermicelli noodles 2 cooked chicken breasts, shredded (grilled or poached) 1 cup shredded lettuce or napa cabbage 1 medium carrot, julienned 1 cucumber, julienned 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup crushed roasted peanuts 2 tablespoons fried shallots (optional) Lime wedges, for serving For the Nuoc Cham Dressing: 3 tablespoons fish sauce 3 tablespoons lime juice 2 tablespoons rice vinegar 1 tablespoon sugar 1 garlic clove, minced 1 small red chili, thinly sliced (optional) 2 tablespoons water Directions: Cook the rice noodles according to package instructions. Rinse with cold water and drain well. In a small bowl, whisk together all ingredients for the Nuoc Cham dressing until sugar dissolves. Set aside. In a large salad bowl or platter, layer the noodles, shredded chicken, lettuce or cabbage, carrot, cucumber, and herbs. Drizzle with Nuoc Cham dressing and toss gently to combine. Top with crushed peanuts and fried shallots, if using. Serve immediately with lime wedges on the side. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #vietnameserecipes #noodlesalad #chickensalad #healthymeals #vermicellinoodles #nuoccham #southeastasianfood #herbyflavors #freshsalads #glutenfree #mintandcilantro #asianchickenrecipes #mealprepideas #lightlunch #lowfatrecipes #flavorpacked #asianfusion #ricevermicelli #tangydressing #crunchyveggies This Vietnamese Rice Noodle and Chicken Salad is bright, tangy, crunchy, and super refreshing It's your ultimate summer lunch or light dinner!

Vietnamese Rice Noodle and Chicken Salad Refreshing Vietnamese Rice Noodle Salad with Tender Chicken and Fresh Herbs Ingredients: 200g rice vermicelli noodles 2 cups cooked chicken breast, shredded 1 cup shredded carrots 1 cup thinly sliced cucumber 1/2 cup fresh mint leaves, chopped 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup roasted peanuts, chopped 3 green onions, sliced 1 small red chili, thinly sliced (optional) Dressing: 3 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon sugar 1 garlic clove, minced 1 small red chili, minced (optional) 2 tablespoons water Directions: Cook rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking; set aside. In a small bowl, whisk together fish sauce, lime juice, sugar, garlic, chili, and water until sugar dissolves. Adjust to taste. In a large bowl, combine shredded chicken, cooked noodles, carrots, cucumber, herbs, and green onions. Pour dressing over the salad and toss gently to combine. Sprinkle chopped peanuts on top before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #vietnamesesalad #ricenoodlesalad #chickensalad #freshherbs #asianfood #vietnamesecuisine #healthyrecipes #lightmeals #summerfood #ricevermicelli #freshflavors #herbsalad #glutenfree #healthyanddelicious #easyrecipes #flavorfulsalad #healthychoices #asianinspired #chickenrecipe #foodie Dive into the fresh flavors of Vietnam with this vibrant Vietnamese Rice Noodle and Chicken Salad—herbs, crunch, and zest in every bite!

Spring Roll Dipping Sauce Sweet and Savory Vietnamese-Inspired Dipping Sauce for Spring Rolls Ingredients: 1/4 cup hoisin sauce 2 tablespoons creamy peanut butter 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon sesame oil 1–2 teaspoons sriracha (optional, for heat) 1/4 cup warm water (more to thin, if needed) 1 garlic clove, minced 1 tablespoon chopped roasted peanuts (for garnish) 1 teaspoon finely chopped fresh cilantro (optional) Directions: In a small mixing bowl, combine hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, and sriracha. Stir in the minced garlic and gradually add warm water, whisking until the sauce is smooth and reaches your desired consistency. Taste and adjust seasoning or thickness as needed. Transfer to a serving bowl and top with chopped peanuts and cilantro if using. Serve with fresh spring rolls or as a dip for grilled meats, tofu, or veggies. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 95 kcal | Servings: 6 servings #springrollsauce #vietnamesedip #peanutsauce #hoisinsauce #homemadedip #easyrecipes #springrolls #asiandipping #saucerecipes #mealprepideas #southeastasianflavors #quickrecipes #ricepaperrolls #veganfriendly #spicydip #freshspringrolls #homemadesauces #dippingsauceideas #healthydip #plantbasedsauce This creamy, zesty Spring Roll Dipping Sauce is packed with peanut, lime, and a spicy kick—your rolls will thank you! 🥜🌿🔥