For the marinated chicken: In a nonreactive bowl, combine the chicken, hoisin, fish sauce, rice wine, sugar and serrano. Marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours.
For the fish sauce salad dressing: In a bowl, whisk together the palm sugar, fish sauce, lime juice, white sugar, mint, cilantro, lemongrass and peanuts. Whisk the broth in. Set aside until ready to use.
For the noodle salad: Heat a grill or grill pan to medium high. Remove the chicken from marinade and place on the grill. Cook for 3 to 4 minutes per side, or until cooked through. Remove the chicken from the grill and let rest while composing the salad.
Blanch the rice noodles in boiling water for 2 to 3 minutes. Drain and transfer to a bowl. Top the noodles with the shredded cabbage and carrot, the bean sprouts and the mixed herbs. Slice the chicken and arrange on top of the salad. Serve with dressing on the side.
Asian herbs can be found at most Asian grocery stores, but any mix of fresh herbs will work here.
Recipe courtesy of Ching-He Huang