Vietnamese Lemongrass Chicken Noodle Salad

Remove the lemongrass husk and peel the ginger and garlic, then put all the marinade ingredients into a blender or pestle and mortar and blitz or grind until smooth – it will be quite loose. Pour everything into a large bowl, add the chicken and marinate for at least 20 mins (or up to two days) in the fridge.

Heat the oven to 180°C. Slice the white onion and put into the bottom of a dutch oven or casserole dish. Add the chicken (skin-side up) and marinade on top of the onions, add a lid and cook in the oven for 25 mins.

After 25 mins, remove the lid and turn the heat up to 220°C. Put the dish on the top shelf of the oven and cook for 10-15 mins, to sear the chicken skin. Remove from the oven and set aside to rest for at least 10 mins.

Meanwhile, make the nước chấm dressing. Mince the garlic and ginger, finely chop the chilli, then combine all the ingredients in a small bowl. Mix well to dissolve the sugar and set aside.

For the noodle salad, place the vermicelli noodles into a medium-sized bowl and cover with boiling water. Leave for 4-5 mins. The noodles should be cooked through but still hold their shape, so taste at 4 mins in. Strain as soon as there is no more raw bite and set aside in the same bowl.

Meanwhile, slice the carrot and cucumber into thin matchsticks, or use a peeler to make ribbons, then set aside on a large plate. Finely slice the lettuce, mint and coriander, then set aside on the same plate.

When the chicken has slightly cooled, remove the bones and cut into slices.

Divide the noodles between four serving bowls, then top with the vegetables, herbs and sliced chicken pieces. Drizzle all over with a few tbsp dressing and some spoons of the chicken gravy. Garnish with peanuts, crispy shallots and a lime wedge.