Rice Vermicelli with Chicken and Nuoc Cham

Ingredients for Rice Vermicelli with Chicken and Nuoc Cham

• 675g skin-on, bone-in chicken breasts (about 2)

• Sal kosher

• 1 large shallot, thinly sliced crosswise, separated into rings

• 120ml de óleo vegetal

• 230g rice vermicelli noodles

• 1 Fresno chilli or red jalapeño, with seeds, finely chopped

• 1 dente de alho pequeno, finamente ralado

• 80ml de suco de limão fresco

• 60ml fish sauce (such as nam pla or nuoc nam)

• 2 colheres de sopa de açúcar mascavo claro

• 4 baby white turnips, trimmed, thinly sliced into rounds

• 4 radishes, trimmed, thinly sliced into rounds

• 1 1/2 cups fresh Thai or sweet basil leaves, divided

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 centre registers 165°, 20-25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.

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.

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 chilli, 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.

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