Directions

To Cook

1. Add chicken, ginger, lemongrass and TCC Coconut Milk into a pot, then simmer on low to medium heat for 10 mins. Remove from heat and set pan aside with contents to steep.
2. Soak vermicelli in a bowl with boiling water until soft (about 5 mins).
3. Drain and rinse in cold water to cool the noodles. Once cool, leave in colander to drain well.
4. In a small mixing bowl, combine water, fish sauce, lime juice, rice vinegar and palm sugar. Mix until sugar is dissolved.
5. Add chillies, lemongrass and garlic, mix well and set aside.
6. Add carrot and cucumber to vermicelli and arrange on serving plates neatly.
7. Mix Vietnamese mint, mint, peanuts and lettuce together and arrange onto serving plates.
8. Remove chicken from pot, then slice into thick slices and place on lettuce and mint mix.
9. Drizzle sauce liberally over lettuce and mint mix and vermicelli.
10. Top with fried shallots, mint, crushed peanuts and chillies. Serve immediately and enjoy!