Cut the carrots, cucumber and radish into julienne strips by cutting the vegetables into strips and layering on top of each other and cut lengthwise.

For the sauce, mix vinegar, nuoc nam, honey, chilli, lemon.

Soak the rice noodles in water that you have boiled and let them soften for at least 5 minutes and then wring out.

In a hot frying pan, heat 2 tbsp of oil.

Salt the chicken breasts on each side.
Also make sure that the fillets do not contain too much water on the surface, if this is the case, use paper towels before salting.

Once the oil is hot, cook the chicken for 3-4 minutes on each side.
Leave to rest for at least 5 minutes before cutting to keep them juicy.

Pass the peanuts into the previously used pan for a few minutes until golden.
Crush them with a pestle, pastry roll or even a knife.

Assemble the elements in the dishes starting with the vermicelli and vegetables arranged around them. Pour in the sauce, add the chicken pieces, roasted peanuts, coriander and mint (optional).