Steps

1. Lightly cut the flesh so that the marinade gets into it. Put them in a mixing bowl. Crush the lemongrass and finely mince it. Cut the ginger into chunks. Put them in a mortar, add 1/4 tsp salt and 1 tsp sugar and crush them. Then add 1/4 tsp ground pepper, 1 tsp garlic powder, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soy sauce, 1/2 tsp dark soy sauce and mix all. Add the marinade to the chicken and mix well. Let it rest for at least 1 hr
2. Cook 150g of rice noodles in boiling water for 5 minutes. Drain them, rince with cold water and let them drain for 1 hr. Once cooled, make several cuts with scissor
3. Cut 1/4 of a cucumber into small sticks, 1/3 of the lettuce into small pieces. Season 1 grated carrot with 1 tbsp white rice vinegar, 1/4 tsp salt, 1 tsp sugar
4. Put 1 tbsp of oil in a pan over medium heat. When the oil is hot, put the chicken pieces. Let them brown for 4 minutes on the meat side and 5 minutes on the skin side. Remove them and let them cook down for 10 min before cutting them into pieces
5. Wet a clean cloth and wring it out. Spread it on a board. Fill a large bowl with very hot water. Quickly dip a rice paper in the water, put it on the cloth. Add some chicken pieces, thai basil, mint, cilantro, carrots, bean sprouts, cucumber, lettuce, and rice noodles. Flap both sides towards the center. Both sides must be straight and parallel. Roll by keeping the ingredients inside and tighening until the end. Keep them under a dry cloth to prevent them from drying out
6. Serve with dipping sauce

Steps

Heat 1 tbsp vegetable oil in a small sauce pan on medium heat and fry the garlic until golden brown. Add hoisin sauce, water, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to small bowl and top with crushed peanuts

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.