In a square pan, pour hot water on top of the vermicelli or thin rice noodles to soften.
Meanwhile in a medium size pan on medium heat, wilt the spinach leaves and set aside.
In a large salad bowl, whisk the Ginger Dressing ingredients – minced lemon grass, fresh ginger, white wine vinegar, light soy sauce / tamari, kosher salt and sesame oil.
On medium heat, add 1-2 teaspoons Ginger Dressing into the medium size pan, place the thin rice noodles/vermicelli into the pan and cook to soften.
Add warm rice noodles into the salad bowl with the Ginger Dressing and toss.
Add spinach leaves to rice noodles and Ginger Dressing and toss.
Allow to Ginger Dressing to marinate with spinach and rice noodles for at least 15 minutes.
Add shredded smoked/ cooked chicken.
Toss half of the minced cilantro and mint into the noodle and chicken mixture.
Garnish Vietnamese Chicken Noodle Salad with remaining minced cilantro and mint.