Spicy Fish Sauce Chicken Wings with Vermicelli Sala

Name: Spicy Fish Sauce Chicken Wings with Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rice vermicelli; 1 1/2 cups coconut water; 1/2 cup Asian fish sauce; 1/3 cup fresh lime juice; 3 Thai chiles, thinly sliced; 1 lemongrass stalk, tender inner white bulb only, chopped; 3 garlic cloves, finely grated; 2 tablespoons sugar; 3 cups shredded red cabbage; 3 cups shredded iceberg lettuce; 1/2 cup roasted peanuts, crushed; 1/2 cup mint leaves; 1/2 cup basil leaves; 1/2 cup cilantro leaves; 2 tablespoons chopped chives; 4 shiso leaves, thinly sliced (optional); Canola oil, for greasing; 2 pounds chicken wings; Kosher salt; Thinly sliced scallions, for garnish

Servings: persons

1/2 pound rice vermicelli
1 1/2 cups coconut water
1/2 cup Asian fish sauce
1/3 cup fresh lime juice
3 Thai chiles, thinly sliced
1 lemongrass stalk, tender inner white bulb only, chopped
3 garlic cloves, finely grated
2 tablespoons sugar
3 cups shredded red cabbage
3 cups shredded iceberg lettuce
1/2 cup roasted peanuts, crushed
1/2 cup mint leaves
1/2 cup basil leaves
1/2 cup cilantro leaves
2 tablespoons chopped chives
4 shiso leaves, thinly sliced (optional)
Canola oil, for greasing
2 pounds chicken wings
Kosher salt
Thinly sliced scallions, for garnish

1
In a pot of boiling water, cook the vermicelli until al dente, 5 to 7 minutes.
2
Drain, transfer to a bowl of ice water to cool and drain well.
3
In a medium bowl, whisk the coconut water with the fish sauce, lime juice, chiles, lemongrass, garlic and sugar.
4
Refrigerate the fish sauce vinaigrette until chilled.
5
In a bowl, toss the shredded red cabbage and iceberg lettuce with the peanuts, mint, basil, cilantro, chives and shiso (if using).
6
Light a grill and lightly brush the grate with canola oil.
7
Season the chicken wings with salt.
8
Grill over moderate heat, turning once, until the wings are crisp and cooked through, about 15 minutes.
9
Transfer the grilled wings to a large bowl and toss with 1/2 cup of the fish sauce vinaigrette until thoroughly coated.
10
Pile the cabbage-and-herb salad on a serving platter.
11
Toss the vermicelli with some of the fish sauce vinaigrette and arrange on top of the salad.
12
Top with the grilled chicken wings and drizzle with some of the fish sauce vinaigrette.
13
Garnish the salad with sliced scallions and serve the wings warm, with the remaining fish sauce vinaigrette on the side.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 pound rice vermicelli, 1 1/2 cups coconut water, 1/2 cup Asian fish sauce, 1/3 cup fresh lime juice, and more.

Yes, Spicy Fish Sauce Chicken Wings with Vermicelli Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Fish Sauce Chicken Wings with Vermicelli Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions