Start by preparing the pickled carrot. Shred the roast chicken into bite-sized pieces and mix it with the shredded carrot, some lemon juice, a pinch of sugar, and a splash of fish sauce. Let it sit while you get the rest of the ingredients ready so the flavours can develop.

Separate the iceberg lettuce leaves carefully, ensuring they remain intact, as they will serve as the wraps.

Have the vermicelli noodles cooked and cooled, and the coriander chopped up (and any other fresh ingredients you may like)

To assemble, place some vermicelli noodles on each lettuce leaf, then layer in the pickled carrot and chicken mix, spread a little pâté and top with the coriander or any herbs you choose,

Wrap everything up using the lettuce as a shell, folding it over like a taco. If you’re feeling confident, roll it up like a rice paper roll.

Serve immediately and enjoy a quick, fresh, and vibrant meal that captures the essence of Vietnamese cuisine.