Ingredients: 

• 1/2 Package (4oz) Rice Vermicelli
• 2/3 Cup Oil (For Frying)
• Pinch of Salt (Optional)
• Chicken
• Carrots
• Onion
• Beat Parsley
• Lime
• Fish Sauce

Instructions: 

1. Break or cut the rice noodles to your desired size. (Scissors may be handy)
2. Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will need to use). Heat the oil over medium heat until it is very hot.
3. Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown. To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.
4. Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles. The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.
5. Once you’re finished, sprinkle a pinch of salt on top if desired.
6. Boil the chicken and peal of the bones
7. Slice the vegetable to your desirable needs 8.Mix the fish sauce, lime and sugar into a large bowl 9.Put the crispy rice vermicelli and chicken and vegetable together and shake it well for better mix Enjoy!