Rice Vermicelli with Chicken and Nuoc Cham
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup vegetable oil
- kosher salt
- 2 tablespoons light brown sugar
- 1/3 cup fresh lime juice
- 1 small garlic clove, finely grated
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 1 1/2 pound skin-on, bone-in chicken breasts (about 2)
- 1 large shallot, thinly sliced crosswise, separated into rings
- 8 ounces rice vermicelli noodles
- 1 fresno chile or red jalapeã±o, with seeds, finely chopped
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 4 radishes, trimmed, thinly sliced into rounds
- 1 1/2 cups fresh thai or sweet basil leaves, divided
- Carbohydrate 60 g(20%)
- Cholesterol 109 mg(36%)
- Fat 44 g(68%)
- Fiber 3 g(11%)
- Protein 41 g(83%)
- Saturated Fat 6 g(32%)
- Sodium 1660 mg(69%)
- Calories 810
Preparation 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.
Preparation 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.
