Pound lemongrass, chilli, shallot, garlic, turmeric, coriander root and salt till well done. Heat the pot add olive oil put the pounded stir fry till aromatic put chicken and chicken broth stir fry 4-5 mins add water. Leave it cook.

Bring a large pot filled with 4 cups water to a rapid boil. Add the noodles and boil till soft. Stir gently with chopsticks to prevent sticking. Drain the rice vermicelli into the salad spinner colander. Rinse with cold water to stop the cooking process. Drain well. Spin the noodles in the salad spinner to remove the excess water. Spread the noodles on a large plate and allow to air-dry before serving. With chicken curry and veggies.