Name: Vietnamese Noodles with Lemongrass Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood)); 1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1)); 2 garlic cloves (, finely chopped or minced); 2 tbsp lime juice; 2 tbsp fish sauce ((Note 2)); 1 tbsp soy sauce ((all purpose or light, NOT dark soy)); 2 tbsp brown sugar; 1 tbsp vegetable oil; 1/4 cup fish sauce ((Note 3)); 4 tbsp rice vinegar; 2 tbsp white sugar; 1/2 cup water; 2 garlic cloves (, finely chopped); 1 red birds eye chilli (, finely chopped (Note 4)); 3 tbsp lime juice; 1/2 tbsp oil; 200 g / 7 oz vermicelli noodles (, dried); 2 carrots (, julienned); 2 cucumbers (, julienned (optional: remove seeds)); 5 cups iceberg lettuce (, finely sliced); 3 cups bean sprouts; Handful of mint leaves; Handful of cilantro/coriander; Sliced red chilli ((for garnish - optional)); Lime wedges ((to serve - optional but recommended))