Vietnamese Noodles with Lemongrass Chicken | Umami

Ingredients

• Chicken and Marinade
• 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
• Nuoc Cham (Vietnamese Sauce)
• 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
• Noodle Bowl
• 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))