Vermicelli With Chicken Skewers And Nuoc Cham Recipes

Steps:

• Mix the ingredients together for the Nuoc Cham together and set aside. Cook the vermicelli in boiling salted water add the bean sprouts at the last minute of cooking. Drain and run cold water over noodles and set aside.
• For the chicken Mix the fish sauce, garlic and oil together. Add the chicken and marinate for 30 minutes. Place a skillet over high heat. Get it hot. Add the chicken mixture and reduce the heat to medium high and cook until the chicken is done.
• Place the vermicelli and bean sprout mixture in a bowl. Place the cucumber along side the vermicelli.Place the chicken along the vermicelli. Pour the Nuoc Cham over the top. Serve garnished with cilantro

Steps:

• 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.

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.