Recipe 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."
- 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 of fresh mint (or any combination of the three) or 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 See How It's Made
- 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.