Name: Vermicelli with Chicken Skewers and Nuoc Cham
Yield: 4
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 -

Vermicelli with Chicken Skewers and Nuoc Cham

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Ingredients for - Vermicelli with Chicken Skewers and Nuoc Cham

1. 5 tbsp. Asian fish sauce (nuoc mam or nam pla) -

2. 2 tbsp. sugar -

3. 3 cloves garlic -

4. 1 tbsp. Cooking oil -

5. 1 lb. boneless -

6. 1/2 tsp. dried red-pepper flakes -

7. 1 tsp. Wine vinegar -

8. 2 tbsp. plus 1 teaspoon lime juice (from about 2 limes) -

9. 2 tbsp. water -

10. 1/2 lb. Vermicelli -

11. 1 c. bean sprouts -

12. 1 cucumber -

13. c. fresh mint -

14. c. Chopped peanuts -

How to cook deliciously - Vermicelli with Chicken Skewers and Nuoc Cham

1. Stage

Heat 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.

2. Stage

In 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.

3. Stage

In 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.

4. Stage

Put 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.

5. Stage

Notes: Asian fish sauce is available at Asian markets and many supermarkets.

6. Stage

Wine 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.