Vietnamese Chicken Salad with Rice Noodles

Peel the garlic. Crush two cloves into a sealable container and mix with 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of lime juice, and 1 tablespoon of sunflower oil. Add the chicken, seal the container, and let it marinate in the refrigerator for at least 30 minutes.

While the meat is marinating, prepare the dressing: crush two more cloves of garlic and mix with 30 ml of fish sauce, 2 tablespoons of brown sugar, 1 teaspoon of chili flakes, and 2 tablespoons of lime juice. Set aside and stir occasionally until the brown sugar is completely dissolved.

Cook the rice noodles: bring water to a boil in a pot. Once boiled, remove from heat, add the noodles, and let them soak for 1-2 minutes until softened. Then drain and rinse with cold water.