Ingredients:

• 2 to 3 cups uncooked chicken meat
• 4 tablespoons sherry
• 4 tablespoons garlic, minced
• ½ teaspoon five spice powder
• 4 tablespoons fish sauce
• 1-4 ounces rice noodles cooked and chilled
• 2 tablespoons oil
• 1 onion, thinly sliced
• 1 tomato thinly sliced
• 1 small cucumber thinly sliced
• 1 head ruffled head lettuce chopped
• 1/3 cup lime juice
• ½ teaspoons fish sauce
• 1 tablespoon rice vinegar
• 1 stalk fresh lemon grass minced or sub lemon juice if not available
• 6 tablespoons chopped cilantro

Instructions:

1. Combine chicken, sherry, garlic, five spice powder, and nam pla.  Set aside for 20 minutes.
2. Arrange chopped ruffled lettuce, rice noodles, tomato and cucumber on a serving platter or individual plates.  Sprinkle lemon grass and cilantro on top.
3. Heat oil and stir fry chicken until it turns white.  Remove and place it on the salad.
4. Pour the remaining lime juice, nam pla and rice vinegar over the chicken and vegetable mixture.

Comments: Can also serve with rice for a more substantial meal.