INGREDIENTS
600 g
Chicken thigh, fillets
3 cups
Bean sprouts
1
Birdseye chilli, red
2
Carrots
1 handful
Cilantro/coriander
2
Cucumbers
4
Garlic clove
5 cups
Iceberg lettuce
1
stalk Lemongrass
1
Lime
1 handful
Mint, leaves
1
Chili
6 tbsp
Fish sauce
5 tbsp
Lime juice
1 tbsp
Soy sauce
200 g
Vermicelli noodles, dried
2 tbsp
Brown sugar
2 tbsp
White sugar
4 tbsp
Rice vinegar
1 1/2 tbsp
Vegetable oil
1/2 cup
Water