Vermicelli With Chicken Skewers and Nuoc Cham

Name: Vermicelli With Chicken Skewers and Nuoc Cham
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 5 tablespoons asian fish sauce (nuoc mam or nam pla, available at Asian markets and many supermarkets); 2 tablespoons sugar; 3 garlic cloves, minced; 1 tablespoon cooking oil; 1 lb boneless skinless chicken breast, cut lengthwise into about 12 strips; 1/2 teaspoon dried red pepper flakes; 1 teaspoon wine vinegar; 2 tablespoons lime juice; 1 teaspoon lime juice; 2 tablespoons water; 1/2 lb vermicelli; 1 cup bean sprouts; 1 cucumber, peeled, halved, lengthwise, seeded, and cut into thin slices; 2/3 cup basil (or any combination of the three) or 2/3 cup cilantro (or any combination of the three); 1/3 cup chopped peanuts

Submitted by Stephanie Z.

"Food and Wine: "In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged in a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle." "The high acidity, citrus, and mineral flavors, and slight sweetness of a German riesling are the perfect foils for the sweet and savory taste of this dish. Try a you kabinett from the Mosel region.""

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

5 tablespoons asian fish sauce (nuoc mam or nam pla, available at Asian markets and many supermarkets)
2 tablespoons sugar
3 garlic cloves, minced
1 tablespoon cooking oil
1 lb boneless skinless chicken breast, cut lengthwise into about 12 strips
¹⁄₂ teaspoon dried red pepper flakes
1 teaspoon wine vinegar
2 tablespoons lime juice
1 teaspoon lime juice
2 tablespoons water
¹⁄₂ lb vermicelli
1 cup bean sprouts
1 cucumber, peeled, halved, lengthwise, seeded, and cut into thin slices
²⁄₃ 2/3 cup basil (or any combination of the three) or 2/3 cup cilantro (or any combination of the three)
¹⁄₃ cup chopped peanuts

directions

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of garlic, and the oil. Add the chicken, toss, then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
In a small bowl, combine the remaining fish juice, sugar, and garlic with the red pepper flakes, vinegar, lime juice, and water. Set this (nuoc cham!) aside.
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
Put the pasta and bean sprouts onto a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with peanuts.