– 600-800 g skinless, boneless chicken thigh fillets (or breast)

– 1 stalk fresh lemongrass (white part only)

– 2 cloves garlic, minced

– 2 tbsp lime juice

– 2 tbsp fish sauce

– 1 tbsp light soy sauce

– 2 tbsp brown sugar

– 1 tbsp vegetable oil

– ¼ cup fish sauce

– 4 tbsp rice vinegar

– 2 tbsp white sugar

– ½ cup water

– 2 cloves garlic, minced

– 1 red bird’s-eye chilli, finely chopped (adjust to heat preference)

– 3 tbsp lime juice

– ½ tbsp oil for cooking the chicken

– 200 g dried vermicelli noodles

– 2 carrots, julienned

– 2 cucumbers, julienned

– 5 cups iceberg lettuce, sliced

– 3 cups bean sprouts

– A handful of fresh mint leaves

– A handful of fresh cilantro leaves

– Sliced red chilli for garnish

– Lime wedges for serving