Combine all Vietnamese Chicken ingredients and marinate by chilling for 1 hour, up to overnight. Soak noodles in very hot water until soft, 9-10 min. Drain, rinse under cold water and set aside. Warm a drizzle of safflower oil in a frying pan over medium heat; remove chicken from marinade, discarding any lemongrass. Cook chicken on both sides until cooked through to 165 degrees, approx. 10 min, then remove from pan. When cool enough to handle, slice into thin strips and serve over vermicelli noodles (or rice) garnished with carrots, cucumber, lettuce, radish sprouts, fresh mint and cilantro, limes, peanuts, chilies and Nuoc Cham Sauce, as desired.
Nuoc Cham Sauce
Combine all ingredients. Chill until ready to use.
* To make this recipe keto, omit sugar.