Wash chicken thighs and pat dry with paper towel. In a small bowl, combine the chicken with Ahh Maa Meat Marinade and minced lemongrass, then set aside to marinate for at least 20 minutes.

In a medium pot, bring water (enough to cover the vermicelli) to a boil. Add vermicelli and cook for 4½–5 minutes. Drain in a strainer and rinse briefly under cold tap water to remove starch. Do not over-rinse and retain some heat. Allow vermicelli to drain thoroughly.

Wash all fresh herbs and vegetables thoroughly and let them drain. Slice the cucumber, lettuce, and herbs for easier eating and serving, then set aside.

Preheat the air fryer to 195°C. Cook the marinated chicken thighs for 15–17 minutes, flipping mid way through to ensure they cook evenly and develop a slight char along the edges. Remove once golden brown and cooked through.

Don’t own an air fryer? Using a medium pan on medium high heat, heat a generous amount of vegetable oil and cook chicken thighs for 15–17 minutes, flipping mid way through to ensure they cook evenly and develop a slight char along the edges. Remove once golden brown and cooked through.

Thinly slice the spring onions. In a small pot, heat enough oil to cover the spring onions. Once hot, carefully pour the oil over the sliced spring onions. Set aside as a garnish.

Mince garlic and slice Thai chilli (optional, for added spice). In individual bowls (according to the number of servings), divide the Ahh Maa Vietnamese Dipping Sauce, minced garlic and Thai chilli between them. Set aside.

In large individual bowls (according to the number of servings) place a generous base of fresh herbs and lettuce, then layer the vermicelli on top. Arrange the cooked chicken over the noodles. Garnish with pickled vegetables, spring onion oil, and fried shallots. Serve with the prepared dipping sauce and drizzle generously before consuming.