Lemongrass Chicken:

• 600 – 800g / 1.2 – 1.6lb chicken thigh fillets, skinless and boneless or breast
• 1 stalk lemongrass, white part only, sliced
• 2 garlic cloves, finely chopped
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil

Nuoc Cham Sauce:

• 1/4 cup fish sauce
• 4 tbsp rice vinegar
• 2 tbsp white sugar
• 1/2 cup water
• 2 garlic cloves, finely chopped
• 1 red birds eye chilli, finely chopped
• 3 tbsp lime juice
• 1/2 tbsp oil

Additional Ingredients:

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