Southeast Asian Chicken Noodle Salad

Soak the rice vermicelli noodles in boiling water for 4 minutes until silky and pliable, then drain and rinse under cold water until completely cool.

Gently poach the chicken breast with the lemongrass stalk, bruised with the back of a knife, in simmering water for 14 minutes until the meat is tender and pulls apart in long shreds.

Whisk together the fish sauce, juice of both limes, finely grated palm sugar, and thinly sliced red chili until the sugar dissolves and the dressing tastes bright, salty, and tingling with heat.

Julienne the cucumber and carrot into thin matchsticks so they catch the dressing in every bite and add a satisfying crunch against the soft noodles.

Combine the cooled noodles, shredded chicken, cucumber, and carrot in a wide bowl, pour over the dressing, then scatter with torn Thai basil leaves and roughly crushed roasted peanuts for a fragrant, nutty crunch. Season with salt and pepper to taste.