Vermicelli with Chicken Skewers and Nuoc Cham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged on a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle. Ingredients:
5 tablespoons asian fish sauce (nuoc mam or nam pla) |
2 tablespoons sugar |
3 cloves garlic, minced |
1 tablespoon cooking oil |
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all |
1/2 teaspoon dried red-pepper flakes |
1 teaspoon wine vinegar |
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes) |
2 tablespoons water |
1/2 pound vermicelli |
1 cup bean sprouts |
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices |
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three |
1/3 cup chopped peanuts |
Directions:
1. 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 the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
2. In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.
3. 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.
4. Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.
5. Wine Recommendation: 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 young kabinett from the Mosel region.
6. Notes: Asian fish sauce is available at Asian markets and many supermarkets.
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