Rice Vermicelli With Chicken And Nuoc Cham Food

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 AND NUOC CHAM

Steps:

• Mix the ingredients together for the Nuoc Cham together and set aside. Cook the vermicelli in boiling salted water add the bean sprouts at the last minute of cooking. Drain and run cold water over noodles and set aside.
• For the chicken Mix the fish sauce, garlic and oil together. Add the chicken and marinate for 30 minutes. Place a skillet over high heat. Get it hot. Add the chicken mixture and reduce the heat to medium high and cook until the chicken is done.
• Place the vermicelli and bean sprout mixture in a bowl. Place the cucumber along side the vermicelli.Place the chicken along the vermicelli. Pour the Nuoc Cham over the top. Serve garnished with cilantro

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.