Rice Vermicelli With Chicken And Nuoc Cham Recipe

Name: Rice Vermicelli With Chicken And Nuoc Cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound skin-on, bone-in chicken breasts (about 2); Kosher salt; 1 large shallot, thinly sliced crosswise, separated into rings; 1/2 cup vegetable oil; 8 ounces rice vermicelli noodles; 1 Fresno chile or red jalapeno, with seeds, finely chopped; 1 small garlic clove, finely grated; 1/3 cup fresh lime juice; 1/4 cup fish sauce (such as nam pla or nuoc nam); 2 tablespoons light brown sugar; 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

Servings: persons

1 1/2 pound skin-on, bone-in chicken breasts (about 2)
Kosher salt
1 large shallot, thinly sliced crosswise, separated into rings
1/2 cup vegetable oil
8 ounces rice vermicelli noodles
1 Fresno chile or red jalapeno, with seeds, finely chopped
1 small garlic clove, finely grated
1/3 cup fresh lime juice
1/4 cup fish sauce (such as nam pla or nuoc nam)
2 tablespoons light brown sugar
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

1
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 165u00b0, 20-25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.
2
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.
3
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.
4
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.
5
DO AHEAD:

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pound skin-on, bone-in chicken breasts (about 2), Kosher salt, 1 large shallot, thinly sliced crosswise, separated into rings, 1/2 cup vegetable oil, and more.

Yes, Rice Vermicelli With Chicken And Nuoc Cham falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Vermicelli With Chicken And Nuoc Cham

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