Vietnamese Chicken Salad with Rice Noodles

First, peel all 4 cloves of garlic. Press two cloves into a sealable container and mix with 2 tbsp soy sauce, 1 tbsp cane sugar, 1 tbsp lime juice, and 1 tbsp rapeseed oil for the marinade. Add the chicken meat to the mixture, close the container, and let it marinate in the refrigerator for at least 30 minutes.

While the meat is marinating, press the remaining 2 cloves of garlic into a small bowl and mix with 30 ml fish sauce, 2 tbsp cane sugar, 1 tsp chili flakes, and 2 tbsp lime juice for the dressing. Set aside and stir occasionally to ensure the cane sugar dissolves well.

Cook the rice noodles: Bring enough water to a boil in a small pot. Once the water boils, remove the pot from the heat, add the noodles, and let them soften for 1–2 minutes. Then drain and rinse under cold water.