Vietnamese Chicken Salad with Rice Noodles

First, peel all 4 cloves of garlic. Press two cloves into a sealable container and mix them with the other marinade ingredients. Add the chicken to the resulting mixture, close the container, and let it marinate in the refrigerator for at least 30 minutes.

While the meat is marinating, press the remaining 2 cloves of garlic into a small bowl and mix them with the other dressing ingredients. Set the resulting mixture aside and stir occasionally to ensure the cane sugar dissolves well.

Then, cook the rice noodles: In a small pot, bring enough water to a boil over high heat. Once the water boils, remove the pot from the heat, add the noodles, and let them soften in the water for 1–2 minutes. After softening, drain the noodles and rinse them under cold water.