Step 1

Combine the vinegar and half the fish sauce in a medium bowl. Season with a large pinch of salt. Add the carrot and toss to combine. Set aside to pickle.

Step 2

Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 minutes or until tender. Drain and refresh under cold running water. Drain well.

Step 3

Meanwhile, stir the lime juice, coconut cream, sugar, lime rind and remaining fish sauce in a small bowl until combined.

Step 4

Heat the oil in a medium frying pan over high heat. Cook chicken pieces for 3 minutes each side or until cooked through. Transfer to a board and thickly slice.

Step 5

Drain the carrot pickle. Divide the noodles among serving bowls. Arrange the chicken, carrot pickle, cucumber, bean sprouts and chilli on top of the noodles. Drizzle over the dressing and scatter with mint and coriander. Serve with lime wedges.