Rice Vermicelli With Chicken And Nuoc Cham Recipes

RICE VERMICELLI WITH CHICKEN AND NUOC CHAM

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, 8-10 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, 5-10 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 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.

VERMICELLI WITH CHICKEN SKEWERS AND NUOC CHAM

Steps:

• Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of garlic, and the oil. Add the chicken, toss, then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
• In a small bowl, combine the remaining fish juice, sugar, and garlic with the red pepper flakes, vinegar, lime juice, and water. Set this (nuoc cham!) aside.
• In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
• Put the pasta and bean sprouts onto a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with peanuts.

VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES

Steps:

• Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
• Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
• Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

CHICKEN AND HERB SALAD WITH NUOC CHAM

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.