Rice Vermicelli with Chicken and Nuoc Cham
Rice Vermicelli with Chicken and Nuoc Cham is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Prepare grill for medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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 center registers 165°, 20-25 minutes.
Transfer chicken to a plate.
Let cool slightly, then shred meat, discarding skin and bones.
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.
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 chile, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.