Cold Vietnamese Noodle Bowl

Ingredients

1 ½ cups (375 mL) seasoned rice vinegar

1 Tbsp (15 mL) fish sauce

2 Tbsp (30 mL) ginger, grated

1 Tbsp (15 mL) lime juice

1 Tbsp (15 mL) canola oil

5 cups (1.25 L) rice vermicelli noodles, cooked and cooled

5 cups (1.25 L) whole red lentils, cooked and cooled

5 cups (1.25 L) Napa cabbage, shredded

5 cups (1.25 L) fresh bean sprouts

4 cups (1L) carrots, grated

4 cups (1L) cilantro leaves, roughly chopped

4 cups (1 L) mint leaves, roughly chopped

2 cups (500 mL) scallions, thinly sliced

2 cups (500 mL) jalapeño, thinly sliced

1 cup (250 mL) peanuts, roasted and salted, roughly chopped

20 oz (600 g) chicken breast, grilled and thinly sliced

10 oz (300 mL) hoisin sauce

10 oz (300 mL) oyster sauce

1 tsp (5 mL) sesame oil