Rice Vermicelli With Chicken And Nuoc Cham
This vibrant and refreshing noodle salad is a celebration of flavors and textures. Grilled chicken shreds mingle with tender vermicelli noodles, crunchy shallot rings, and a medley of fresh vegetables, all tossed in a zesty dressing spiked with hints of chili, garlic, and lime. It's a delightful dish that strikes the perfect balance between savory, tangy, and sweet notes, making it a surefire crowd-pleaser for any occasion!
— Constant Cookbook
Ingredients
- 1 1/2 skin-on, bone-in chicken breasts (about 2)
- Kosher salt
- 1 large shallot, thinly sliced crosswise, separated into rings
- 1/2 vegetable oil
- 8 rice vermicelli noodles
- 1 Fresno chile or red jalapeño, with seeds, finely chopped
- 1 small garlic clove, finely grated
- 1/3 fresh lime juice
- 1/4 fish sauce (such as nam pla or nuoc nam)
- 2 light brown sugar
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 4 radishes, trimmed, thinly sliced into rounds
- 1 1/2 fresh Thai or sweet basil leaves, divided
Instructions
- Prepare grill for medium heat. Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165°, 20â25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.
- Cook shallot in oil in a small saucepan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8â10 minutes (reserve shallot oil and use to make vinaigrettes). Using a slotted spoon, transfer shallot rings to a paper towelâlined plate and season with salt. Set aside.
- Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5â10 minutes; drain. Rinse under cold water and drain well.
- Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil.
- Do Ahead: Shallot rings can be fried 3 days ahead. Store airtight at room temperature. Dressing can be made 2 days ahead. Store in an airtight container and chill.
Yield
4 servings
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