Vermicelli With Chicken Skewers and Nuoc Cham |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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 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.
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