1Prepare aromatics: In a food processor or mortar and pestle, combine sliced lemongrass, grated ginger, minced garlic, and bird's eye chili (if using) into a fine paste.

2Brown chicken: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add sliced chicken and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.

3Build broth: Add the aromatic paste to the pot and sauté for 2-3 minutes until fragrant. Pour in chicken broth and coconut milk, bring to a simmer. Stir in fish sauce and brown sugar.

4Simmer: Return chicken to the pot. Reduce heat to medium-low and simmer gently for 10-12 minutes, allowing flavors to meld and chicken to cook through.

5Cook noodles: While the curry simmers, prepare rice vermicelli according to package instructions, usually by soaking in hot water for 3-5 minutes, then draining.

6Finish and serve: Stir in fresh lime juice, chopped cilantro, and chopped mint into the broth. Taste and adjust seasoning as needed.

7Assemble bowls: Divide cooked noodles among serving bowls. Ladle generous portions of the chicken and broth over the noodles.

8Garnish: Garnish each bowl with extra fresh cilantro, mint, crushed roasted peanuts, and thinly sliced red onion. Serve immediately.