Vietnamese Noodle Bowls with Lemongrass Chicken

Step 1: Combine the chicken and marinade ingredients. Set aside to marinate for at least 1 hour and up to 24 hours.

Step 2: Heat 1/2 tablespoon oil in a frying pan over medium heat, or heat the barbecue. Remove the chicken from the marinade, shaking off large pieces of lemongrass. Small pieces should fall off during cooking.

Step 3: Place the chicken in the pan and cook each side until dark golden brown and just cooked through, about 6 to 8 minutes in total.

Step 4: Remove the chicken from the pan, shaking off any remaining visible lemongrass. Set aside to rest for 5 minutes, then slice into thin pieces.

Step 5: Combine the nuoc cham ingredients and mix well to dissolve the sugar. Adjust the chilli, lime and sweetness to taste, then set aside for at least 20 minutes.

Step 6: Soak the vermicelli noodles in hot water for 3 minutes, or according to the packet instructions. Drain and rinse under cold water to keep the noodles from sticking together.

Step 7: For individual servings, place the noodles in bowls. Top with vegetables, herbs and sliced chicken. Drizzle with a few tablespoons of nuoc cham sauce, about 4 tablespoons per serving, and serve with lime wedges.

Step 8: For a do-it-yourself spread, place the chicken, vegetables, herbs, noodles and sauce in separate bowls or on platters so everyone can make their own bowls.