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1.75 to 2 lb (800 to 900 g) boneless chicken thighs or breasts

1 tablespoon fish sauce (nước mắm)

1 tablespoon oyster sauce

1 tablespoon Vietnamese caramel sauce (nước màu)

1 tablespoon scallion oil

1 tablespoon sugar

1 tablespoon honey

½ tablespoon lime juice

2 lemongrass stalks, bruised and sliced

2 to 3 garlic cloves, minced

1 medium daikon radish

1 small carrot

1 teaspoon salt

⅓ cup warm water

⅓ cup rice vinegar

3 tablespoons sugar (for pickles)

3 tablespoons fish sauce (for dipping sauce)

3 tablespoons lime juice (for dipping sauce)

3 tablespoons sugar (for dipping sauce)

15 tablespoons water

Minced garlic and sliced chili

3 to 4 scallions, sliced

1 to 2 tablespoons cooking oil

A pinch of salt (for scallion oil)

2.2 lb (1 kg) fresh rice vermicelli (bún tươi)

Lettuce, cucumber, bean sprouts, and fresh herbs

Roasted peanuts, crushed

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1. Pat the chicken dry with paper towels. Remove excess fat if needed and place it in a clean bowl. Do not rinse raw chicken.

2. Combine chicken with fish sauce, oyster sauce, caramel sauce, scallion oil, sugar, honey, lime juice, lemongrass, and garlic. Cover and refrigerate for at least 1 hour or overnight. Do not marinate longer than 24 hours.

3. Cut daikon and carrot into thin strips. Mix with salt and rest for 10 minutes. Rinse and squeeze dry. Combine warm water, rice vinegar, and sugar, then add vegetables and refrigerate for at least 15 minutes.

4. Mix fish sauce, lime juice, sugar, and water using a 1:1:1:5 ratio. Stir until sugar dissolves, then add minced garlic and sliced chili.

5. Add sliced scallions and salt to a bowl. Pour hot oil over the scallions and mix until softened and aromatic.

6. Heat a skillet over medium to medium-high heat with a thin layer of oil. Remove excess marinade pieces to prevent burning. Cook until golden brown and the internal temperature reaches 165°F (74°C). Rest briefly, then slice.

7. Separate fresh rice vermicelli or cook dried vermicelli according to package instructions. Drain thoroughly before assembling.

8. Add noodles to a bowl, top with grilled chicken, lettuce, cucumber, herbs, pickled vegetables, scallion oil, crushed peanuts, and nước chấm.

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