Vietnamese vermicelli salad with lime poached chicken

Ingredients

• 2 x chicken breasts, skin off
• 1 litre of low or no salt chicken stock
• 2 limes, halved
• 1 tablespoon fish sauce
• 2 medium cloves garlic, peeled and sliced
• 1 x 5cm piece ginger, peeled and sliced
• For the salad
• 2 x 200g packet of vermicelli
• ½ iceberg lettuce, shredded
• 1 Lebanese cucumber, julienned
• 1 large carrot, peeled and julienned
• 2 spring onions, julienned
• 1 cup bean sprouts
• ½ cup mint, chopped
• ½ cup coriander, roughly chopped
• ½ cup Vietnamese mint, leaves only
• ½ cup roasted peanuts
• For the dressing
• 4 tablespoons lime juice
• 2 tablespoons caster sugar or grated palm sugar
• 2 tablespoons fish sauce
• 1 red chilli, thinly sliced