Vietnamese Chicken Vermicelli Salad

• Meat

  • 2 Chicken breasts

• Produce

  • 1 tbsp Carrot
  • 1 Carrot
  • 1 Cilantro
  • 1 tbsp Cucumber
  • 1 Cucumber
  • 1 Garlic clove
  • 1/2 head Leaf lettuce, red or green thin
  • 1 Mint, leaves
  • 1/2 cup Peanuts, roasted
  • 2 Shallots
  • 1 Thai chili, red thin

• Condiments

  • 14 tsp Fish sauce
  • 1/4 cup Lime juice
  • 2 tsp Soy sauce, low sodium

• Pasta & Grains

  • 8 oz Rice vermicelli, dried

• Baking & Spices

  • 7/16 cup Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Rice wine vinegar

• Liquids

  • 2/3 cup Water

Found on thegourmetgourmand.com

Description

Ingredients

• 2 chicken breasts, pounded thin
• ¼ cup sugar
• 2 shallots, minced
• 2 teaspoons low sodium soy sauce
• 2 teaspoons fish sauce
• 2 tablespoons olive oil
• 2/3 cup warm water
• ¼ cup fish sauce
• ¼ cup lime juice (juice of about 3 limes)
• 3 tablespoons sugar
• 1 tablespoon rice wine vinegar
• 1 red thai chili- cored, seeded, and sliced thin
• 1 garlic clove, minced
• 1 tablespoon shredded cucumber
• 1 tablespoon shredded carrot
• 8 oz dried rice vermicelli
• ½ of a head of red or green leaf lettuce, sliced thin
• 1 cucumber, peeled, de-seeded, and shredded
• 1 carrot, shredded
• ½ cup roasted peanuts, chopped
• Cilantro, to taste
• Mint leaves, to taste

Directions

• In a small saucepan combine sugar and ½ cup water. In the microwave or stove-top, heat another 1/3 cup of water and set aside.
• Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown.
• Turn off the heat and pour in the additional hot water- do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
• Stir until caramel becomes liquid-y. Set mixture aside to cool.
• Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
• In marinating dish (or ziplock) add chicken and pour marinade over the meat.
• Marinate for at least 1 hour and up to overnight.
• Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; mine took 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
• Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber, and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
• Brush a grill pan with vegetable oil and bring to high heat.
• Remove chicken from marinade and blot with paper towel to remove excess moisture.
• Grill for about 3-4 minutes per side or until chicken is completely cooked through.
• Let rest for 5 minutes before slicing.
• Prepare the noodle bowls by distributing a handful of lettuce, ¼ portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint, and cilantro to taste.
• Top salads with sliced grilled chicken.
• Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
• Makes 4 noodle bowls.

Nutrition