Vietnamese rice noodle salad with grilled chicken

Chicken marinade:

• 4 chicken breast or 8 deboned skinless chicken thighs
• 1 lemongrass stripe the hard outer leaves and cut the white part into thick pieces, medium piece
• 2 garlic sliced, 3 cloves
• 2 Tbsp fish sauce
• 1 Tbs soybeans
• 1 Tbs honey or brown sugar or palm sugar
• 2 Tbsp lime juice
• 2 tsp ginger optional, freshly ground

Nuoc cham:

• 5 Tbsp fish sauce
• 4 Tbs rice wine vinegar
• ½ cup water 120 ml
• 3 Tbs lime juice freshly squeezed
• 1 red chili or omit to keep it mild, finely chopped
• 1-2 cloves garlic finely chopped
• 1 Tbs palm sugar or light brown or white sugar, grated
• 2 Tbs sweet chilli sauce optional, good quality

Salad noodle bowls:

• 250 vermicelli rice noodles cooked according to the pack instructions or see above
• 1 carrot shredded or julienned
• 4-5 cups cabbage finely shredded
• 1 romaine lettuce cut into ribbons, small head
• mint roughly chopped, small bunch, fresh
• Coriander fresh, roughly chopped
• 6 spring onion finely chopped
• 6 cucumber Mediterranean variety, sliced
• 1 red bell pepper finely sliced
• 6-8 Tbsp peanut optional, roasted, salted, roughly chopped
• chilli optional, sliced, for garnish