Vietnamese Chicken Salad with Rice Noodles

First, peel all 4 garlic cloves. Press two cloves into a sealable container and mix them with the other marinade ingredients (soy sauce and oil). Place the chicken in the resulting mixture, close the container, and let it rest in the fridge for at least 30 minutes.

While the meat is marinating, prepare the dressing. Press the remaining 2 garlic cloves into a small bowl and mix them with the fish sauce, lime juice, cane sugar, and chili flakes. Set the resulting mixture aside and stir occasionally so that the sugar dissolves well.

Then cook the rice noodles: Bring plenty of water to a boil in a small pot over high heat. As soon as the water starts to boil, remove the pot from the heat, add the noodles, and let them soften in the water for 1–2 minutes. Once softened, drain the noodles and rinse them under cold water.