RICE VERMICELLI WITH CHICKEN AND NUOC CHAM
Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Nuoc cham, the Vietnamese\r\ncondiment that dresses this crunchy\r\nnoodle salad, is made with lime juice, fish\r\nsauce, chiles, and sugar. The addictive\r\nmix of spicy, sweet, sour, and salty\r\nflavors is..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Nuoc cham, the Vietnamese\r\ncondiment that dresses this crunchy\r\nnoodle salad, is made with lime juice, fish\r\nsauce, chiles, and sugar. The addictive\r\nmix of spicy, sweet, sour, and salty\r\nflavors is..."); }); }
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- 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°, 20-25 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,
- 10 minutes (reserve shallot oil and use to
- make vinaigrettes). Using a slotted spoon,
- transfer shallot rings to a paper towel-lined
- 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,
- 10 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
- days in advance. Store airtight at room
- temperature. Dressing can be made
- days ahead.
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