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