Vermicelli With Chicken Skewers and Nuoc Cham

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."

• Ready In: 25 mins
• 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 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

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.