Fifteen Kilograms of Imperfect Lemons

Put 300g vermicelli rice noodles in a pot and pour over boiling water, and let stand for 15 minutes. Drain and rinse in cold water.

Meanwhile chop the leaves of a bunch of coriander, a bunch of mint, a whole lettuce, a cucumber and a carrot and place in a bowl.

Marinate 4 chicken breasts with 1 stalk lemongrass, 1.5cm ginger, 1 clove garlic, coriander stems from a bunch of coriander, 2 tablespoons sunflower oil, juice of 1 lime, 2 teaspoons brown sugar, 2 teaspoons soy sauce, and 2 teaspoons fish sauce all processed in food processor. Marinate for between 2-12 hours.

Roast the chicken and the marinate in the oven at 180°C for an hour. Slice. Add to salad with rice noodles. Pour over a dressing made of the juice of 1 lemon, 1 tablespoon fish sauce, 3 teaspoons sugar, 1 clove garlic sliced finely. Top with 35g salted peanuts.