Method:

In a large bowl, add all marinade ingredients, mix well together. Add chicken and coat thoroughly. Cover and leave in the fridge for at least 1 hour (or overnight). Soak vermicelli noodles in warm water for approx. 15 minutes. Test taste noodles every so often until you find your preferred consistency. Rinse in cold water, drain well and place in a bowl or container. Once marinated, fry chicken over medium heat, turning frequently until cooked thru. Set aside on a plate, pouring the pan juices all over the chicken. Allow to rest for 10 minutes then slice thinly. Coat pieces in the leftover plate juices, cover, and keep in the fridge. Meanwhile, place all ingredients in front of you, in a line. Fill a bowl big enough to fit a sheet of rice paper, with cold water. Lay a clean tea towel, lengthwise in front of you and dip a rice paper in the water. Do not wait until the paper is completely soft. The paper should be moderately wet when putting it on the tea towel. In the middle, lay a piece of cos, vermicelli noodles, bean sprouts, chicken, carrot, cucumber, coriander, and mint. Bring the lower edge up over the filling, then fold in each side and then roll it all up. The same method as if rolling a burrito. Place cold rolls on a damp clean chux and keep covered with a damp tea towel. Do not line the cold rolls right next to each other as they might stick. Continue rolling until all the fillings are used up. Depending on the thickness of the cold rolls, you might be able to get more than 12. Chef’s note A good tip is to not overfill the rice paper so its too jammed to roll. A little bit of all the ingredients will be a perfect balance. Use a nam jim dressing as a dipping sauce or light soy sauce with fresh chilies. *Try pickling the carrots. Use 1 cup vinegar, 1 cup water, 1 tbsp salt, 3 tbsp sugar. Bring vinegar and water to the boil, whisk in salt and sugar, until completely dissolved. Allow to cool to lukewarm temperature. Add grated carrot and allow to steep for at least 1 hour.