1. Whisk the dressing ingredients together in a small bowl and set aside for the sugar to dissolve.

2. Place a frying pan over medium-high heat and add the oil. Once shimmering, add the noodles to the hot oil – be careful as it may spit. Cook for 1-2 seconds – the vermicelli should puff immediately. Using a pair of tongs, turn so all the noodles puff and take on a slightly light golden colour. Remove using the tongs and place on a plate lined with paper towel.

3. Add the tomatoes, chicken and dressing to a bowl. Toss gently to combine. The lime juice and fish sauce make the tomatoes juice, so there will be quite a bit of liquid, there is no need to worry. Let it sit for 5 minutes for the flavours to infuse.

4. Add the fresh herbs and crispy vermicelli noodles. Season generously with cracked pepper and use your hands to gently toss together. Top with fried shallots and another burst of cracked pepper and serve immediately.

Note: I poached some chicken thighs in coconut milk and chicken stock (I used 400ml can of coconut milk and 400ml of stock). If you would like to do the same – simply add to a saucepan, bring to the boil then turn to a simmer for 5 minutes before letting the chicken cool in the poaching liquid before shredding.