Rice Vermicelli with Chicken and Nuoc Cham

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. 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. 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. 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. 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. 5.

   DO AHEAD: Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.