Step 1

Soak 12 wooden skewers in cold water for 20 minutes.

Step 2

Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.

Step 3

Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.

Step 4

Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.