Vietnamese Chicken Lettuce Cups

• 100 g rice vermicelli (dried noodles)
• 2 cups chicken (cooked shredded)
• 1 carrot (large peeled cut into matchssticks)
• 12 cup mint (fresh leaves)
• 13 cup chili, garlic dressing (Vietnamese)
• iceberg lettuce (leaves)

1. Place noodles in a large heatproof bowl and cover with boilding water and stand for 5 minutes or until softened and drain and rinse under cold water and drain and return to the bowl.
2. Add chicken, carrot, nunt and dressing and toss to combine.
3. Divide mixture between lettuce leaves and serve.

rice vermicelli, chicken, carrot, mint, chili

Taken from www.food.com/recipe/vietnamese-chicken-lettuce-cups-449001 (may not work)