2 tablespoons (30 mL) Blue Dragon Vietnamese Dipping Sauce
1 tablespoon (15 mL) lime juice
1 tablespoon (12.5 g) sugar
1 teaspoon (5 mL) grated lime zest
1 clove garlic, minced
1 teaspoon (5 mL) Blue Dragon Thai Sriracha Chilli Sauce
4 boneless skinless chicken breasts (approximately 250 g / 8 oz each)
In a sealable plastic bag, combine mint, oil, Vietnamese dipping sauce, lime juice, sugar, lime zest, garlic, and Sriracha sauce. Add the chicken breasts, and marinate in the refrigerator for at least 2 hours.
For the sauce: Place the sugar and water in a saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Allow to boil for 2 to 3 minutes, or until it forms a light syrup. Remove from heat and cool completely. When cool, add the rest of the ingredients to the syrup. Set aside.
Preheat the barbecue to medium (about 350 F / 180 C). Grill the chicken breasts for 5 minutes per side, or until the juices run clear. Place them on a cutting board, let them rest for a few minutes, and cut them into thin strips.
To serve: Place lettuce leaves, mint, red onions, rice noodles, and chicken strips on a serving platter. Make your own rolls by rolling the rice noodles, chicken, and garnish in the lettuce leaves. Dip the lettuce rolls in the sauce and enjoy!