Ingredients

• 600 – 800g / 1.2 – 1.6 lb chicken thigh fillets, skinless and boneless (or breast, beef, or seafood also work)
  
• 1 stalk lemongrass, white part only, bruised then sliced into pieces large enough to remove 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 bird’s eye chilli, finely chopped (Note 4)
  
• 3 tbsp lime juice
  

• 1/2 tbsp oil
  
• 200 g / 7 oz dried vermicelli noodles
  
• 2 carrots, julienned
  
• 2 cucumbers, julienned (seeds optional to remove)
  
• 5 cups finely sliced iceberg lettuce
  
• 3 cups bean sprouts
  
• Handful of mint leaves
  
• Handful of cilantro/coriander
  
• Sliced red chilli (optional garnish)
  
• Lime wedges (optional but encouraged)

Instructions

1. Combine the chicken with all the marinade ingredients. Let it sit for at least 1 hour and up to 24 hours.
   
2. Warm 1/2 tbsp oil in a frying pan over medium heat (or fire up a grill). Lift the chicken from the marinade, brushing off the larger lemongrass pieces.
   
3. Cook the chicken until deeply golden and just cooked through—about 6–8 minutes total.
   
4. Remove the chicken and rest it for 5 minutes. Slice thinly.

1. Stir all sauce ingredients together until the sugar dissolves.
   
2. Taste and adjust to your liking—more lime for brightness, more chilli for heat, more sugar for balance.
   
3. Set aside for at least 20 minutes.

1. Soak vermicelli in hot water for 3 minutes (or follow the package directions). Drain and rinse with cold water so they don’t clump.
   
2. Individual servings: Add noodles to each bowl, layer on the vegetables and herbs, then top with the chicken. Spoon over plenty of Nuoc Cham (about 4 tbsp per person). Add lime on the side.
   
3. Build-your-own option: Set out the noodles, chicken, vegetables, herbs, and sauce separately so everyone assembles their own bowl.
   

1. Lemongrass: Peel away the tough outer layers and use the tender bottom third. Bruise it with the back of a knife. Cut into pieces large enough to remove easily; very fine chopping makes it tough to eat unless cooked slowly. You may use 1 tbsp lemongrass paste instead.
   
2. Fish sauce: Essential for depth and savory flavor; it loses any “fishy” edge once mixed with the other ingredients.
   
3. Chilli: Swap with another fresh chilli or a chilli paste if preferred. Adjust the heat level to taste.
   
4. Customization:
   
   • Make it mild by serving chilli on the side.
     
   • For a gluten-free version, substitute tamari for soy sauce.
     
   • Use other thinly sliced vegetables like bell peppers or snow peas.
     
5. Freezing: Freeze the chicken directly in its marinade. Thaw in the fridge and it will marinate as it defrosts.
   
6. Serving platter style: Arrange everything separately on a large board or in bowls so guests can build their own perfect combination.