Rice Vermicelli with Chicken and Nuoc Cham Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

Ingredients

Makes 4 servings

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 jalapeño, 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

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
DO AHEAD:Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.

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Reviews (8)

This is one of my family’s favorite meals. The first time I made it as directed and it was great. I’ve made it a bunch so now just use whatever veggies I have (turnips and radishes in season, shredded carrots, daikon, cucumbers, etc), normally tofu instead of chicken, and I add some kind of green to make it more of a salad (kale, spinach, arugula, even cabbage, I leave the noodles warm and they soften the greens). I leave out the spicy pepper for my kids and there is still plenty of flavor. I’ve been asked for the recipe several times!
- erlevy
- Boston
- 4/16/2019
This was a pleasant change of pace for everyone. Broiled the chicken instead of grilling. The Thai basil was a delightful with its mint and licorice notes. Used a large hot Hatch chili which was perfect. Next time I will leave the noodles warm and add more lime juice but, all in all, we thought it was a great dish for adults. Too spicy and unfamiliar for children. Since there were 4 of us who ate a full serving we thought it should get 4 forks.
- snoogerbot
- ncoVancouveruver
- 9/26/2016
I was skeptical about making this based on the other reviews.... but I made it and it turned out EXCELLENT! A couple of changes.... 1. Instead of grilling the chicken, I covered it with a light to moderate coat of olive oil and then salt and pepper.... then broiled it for about 20 minutes... flipping every 5 minutes and then turned the heat back to 475 for about 8 minutes. 2. Instead of running cold water over the rice noodles (which are in the asian section at the grocery store), I drained them and put them warm into the large bowl with the brown sugar mix. ... otherwise, I followed the recipe... my kids raved... and I love that!!
- GlennT
- Chesterfield, MO
- 1/25/2015
I really wanted to like this but didn't. Didn't get any depth of flavor. The fried shallots were the best thing about it. Not making this one again.
- amy212
- East Chatham, NY
- 7/8/2013
这是一个简单而美味的食谱。味道are so well-blended and subtle that at first I was concerned that we'd need to add (gasp) soy sauce. But by the time I got it to the table and my husband and I took the first real bite, everything had melded into something refreshing and light, yet filling and satisfying. This definitely will be a go-to summer dinner for us (he's already requested it again!).
- sarahlouise313
- New York, NY
- 7/1/2013
Easy to make, healthy and tasty. Good summer recipe. I also subbed snap peas for turnips and used chicken thighs instead of breasts. Lots of room to be creative.
- katers
- Seattle, WA
- 6/30/2013
We doubled the recipe. i couldn't find baby turnips so changed the veg to carrots -nuked for 2min and red peppers.,,I also added mint along with the basil. it looked like it was lacking sauce so I tossed in some Tamari and lime jiuce at the last minute. everyone enjoyed.
- bikingbaker
- Torrington,CT
- 6/16/2013
This turned out to be a perfect warm day meal, "exotic" enough to be interesting enough to serve to company , but pleasantly familiar. I added the noodles in increments to the sauce, which gave the noodles an opportunity to absorb the flavors. And I shreaded the turnips. The scallions turned golden but didn't crisp so I added some peanuts. I would consider adding bok chou, snow peas, and mango. All in all, surprisingly good.
- Anonymous
- Cedar Grove NC
- 6/7/2013