Rice Vermicelli with Chicken and Nuoc Cham

Ingredients for Rice Vermicelli with Chicken and Nuoc Cham

• 675g skin-on, bone-in chicken breasts (about 2)

• Kosher salt

• 1 large shallot, thinly sliced crosswise, separated into rings

• 120ml vegetable oil

• 230g rice vermicelli noodles

• 1 Fresno chilli or red jalapeño, with seeds, finely chopped

• 1 small garlic clove, finely grated

• 80ml fresh lime juice

• 60ml 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

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 centre registers 165°, 20-25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.

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.

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.

Mix chilli, 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.