1.Add the coconut water and enough water to just cover the chicken breast to a small pan. Add a splash of fish sauce,bring to the simmer,add the chicken breast and poach for eight minutes. Turn off the heat and allow to stand for two minutes in the water (it will finish cooking in the hot water,but cooking time may vary a little depending on the size of the breast). Remove the chicken and rest before slicing thinly.
2. Cook the noodles as per the packet instructions,refresh in cold water,then cut into short lengths.
3. Blanch the beansprouts for a few seconds in boiling water. Drain and gently squeeze out any moisture.
4. Add the noodles to a bowl with a dash of oil,stir through the coconut flesh,lime juice,mint,Thai basil and perilla leaves,reserving some herbs to garnish.
5. Place the noodle mix on a plate with the beansprouts,chicken,toasted coconut and remaining herbs,and spoon over the nuoc cham generously.
Drink: Iced tea