1-Start by preparing the marinade. Bruise the white part of the lemongrass stalk by hitting it with the back of a knife or a rolling pin, then slice it thinly. Finely chop the garlic.

2-In a bowl, mix the bruised and sliced lemongrass, chopped garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil to create the marinade.

3-Cut the chicken into bite-sized pieces, about 1 to 2 inches in size, to ensure even cooking. Pat the chicken dry with paper towels to remove excess moisture.

4-Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, up to 24 hours for maximum flavor absorption.

5-In a small bowl, combine the fish sauce, rice vinegar, white sugar, and water.

6-Stir until the sugar is completely dissolved. You can also microwave the mixture for 30 seconds to help dissolve the sugar more quickly.

7-Add the chopped garlic and finely chopped red bird’s eye chili. Adjust the amount of chili based on your spice preference.

8-Finally, stir in the lime juice. Taste the sauce and adjust the flavors as needed, adding more sugar for sweetness, more lime juice for acidity, or more fish sauce for saltiness.

9-Set the sauce aside until ready to serve. It can be stored in the refrigerator for up to a week.

10-Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually about 2-4 minutes. Be careful not to overcook as they can become mushy.

11-Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch.

12-Toss the noodles with a half tablespoon of oil to prevent them from sticking together.

13-Set the noodles aside while you prepare the vegetables.

14-Heat a large skillet or wok over medium-high heat. Add a small amount of oil and swirl to coat the pan.

15-Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for about 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through.

16-Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

17-To assemble the bowls, divide the cooked vermicelli noodles among serving bowls. Arrange the lettuce, bean sprouts, carrots, cucumbers, mint, and cilantro on top of the noodles.

18-Add the sliced chicken to each bowl and garnish with sliced red chili if desired.

19-Generously drizzle the Nuoc Cham sauce over the bowls and serve with lime wedges on the side.

20-This dish can also be served buffet-style for guests to assemble their own bowls, which can be a fun and interactive way to enjoy a meal with family and friends.