Rice Vermicelli with Chicken and Nuoc Cham
A refreshing Vietnamese-inspired noodle dish featuring grilled chicken, rice vermicelli, and crispy fried shallots, all tossed in a vibrant nuoc cham dressing with fresh herbs and crunchy vegetables.
Ingredients
- •1½ pound chicken breasts
- •1 to taste Kosher salt
- •1 large shallot
- •½ cup vegetable oil
- •8 ounces rice vermicelli noodles
- •1 whole Fresno chile
- •1 small garlic clove
- •⅓ cup fresh lime juice
- •¼ cup fish sauce
- •2 tablespoons light brown sugar
- •4 whole baby white turnips
- •4 whole radishes
- •1½ cups Thai basil leaves
- •divided
Cooking Instructions
- 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 165°, 20-25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.
25 min
- 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.
10 min
- 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.
10 min
- 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 min
- 5.
DO AHEAD: Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.
