Ingredients
5 tbsp. Asian fish sauce (nuoc mam or nam pla)
2 tbsp. sugar
3 cloves garlic
1 tbsp. Cooking oil
1 lb. boneless
1/2 tsp. dried red-pepper flakes
1 tsp. Wine vinegar
2 tbsp. plus 1 teaspoon lime juice (from about 2 limes)
2 tbsp. water
1/2 lb. Vermicelli
1 c. bean sprouts
1 cucumber
c. fresh mint
c. Chopped peanuts
Preparation
Step 1Heat 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 the garlic and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.Step 2In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice and water. Set this nuoc cham aside.Step 3In 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.Step 4Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.Step 5Notes: Asian fish sauce is available at Asian markets and many supermarkets.Step 6Wine Recommendation: 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 young kabinett from the Mosel region.
