Vietnamese Noodles with Lemongrass Chicken

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

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