Rice Vermicelli with Chicken and Nuoc Cham

Preparation

1. Step 1

   Prepare 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. Set aside.

   Step 2

   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. Set aside.

   Step 3

   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.

   Step 4

   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.

   Step 5

   Do Ahead: Shallot rings can be fried 3 days ahead. Store airtight at room temperature. Dressing can be made 2 days ahead. Store in an airtight container and chill.