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The recipe serves 4 but adjust the quantities as you need: adapted from Recipe Tin Eats Vietnamese rice noodle salad with grilled chicken recipe Ingredients Chicken marinade: 4 chicken breasts or 8 deboned skinless chicken thighs 1 medium piece of lemongrass stripe the hard outer leaves and cut the white part into thick pieces * 2 3 garlic cloves sliced 2 Tbsp fish sauce 1 Tbs soy 1 Tbs honey or brown sugar or palm sugar 2 Tbsp lime juice 2 tsp freshly ground ginger optional Nuoc cham: 5 Tbsp fish sauce 4 Tbs rice wine vinegar cup water 120 ml 3 Tbs freshly squeezed lime juice 1 red chilli finely chopped or omit to keep it mild 1-2 cloves of garlic finely chopped 1 Tbs grated palm sugar or light brown or white sugar 2 Tbs good quality sweet chilli sauce optional Salad noodle bowls: 250 gm vermicelli rice noodles cooked according to the pack instructions or see above 1 1.5 cups shredded or julienned carrot 4-5 cups of finely shredded cabbage 1 small head of Romaine lettuce cut into ribbons Small bunch of fresh mint roughly chopped A small bunch of fresh coriander roughly chopped 6 spring onions finely chopped 6 Mediterranean cucumbers sliced 1 red bell pepper finely sliced 6-8 Tbsp roughly chopped roasted salted peanuts optional Additional sliced chilli to garnish optional Instructions Make the marinade in advance

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What also really makes Adrienne's standout is that Maryann is a seamstress who will tailor your dress precisely and perfectly to your body