Name: Rice Vermicelli with Chicken and Nuoc Cham
Yield: 4 Servings
Ingredients: 1 1/2 pounds skin-on, bone-in chicken breasts (about 2); Kosher salt; 1 large shallot, thinly sliced crosswise, separated into rings; 1/2 cup vegetable oil; 8 ounces rice vermicelli noodles; 1 Fresno chile or red jalapeño, with seeds, finely chopped; 1 small garlic clove, finely grated; 1/3 cup fresh lime juice; 1/4 cup fish sauce (such as nam pla or nuoc nam); 2 tablespoons light brown sugar; 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

Bowl of Vermicelli with Chicken and Nuoc Cham

Photo by Christina Holmes

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

Recipe notes