Vermicelli With Chicken Skewers and Nuoc Cham

Total Time
25mins
Prep 10 mins
Cook 15 mins

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."

Ingredients Nutrition

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 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.
  2. 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.
  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 onto a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with peanuts.

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