Marinated Vietnamese grilled chicken served over vermicelli with fresh vegetables and flavorful nuoc cham sauce.
Author: Erin Berdan
Recipe type: Main
Cuisine: Vietnamese
Serves: 4-6 servings
Ingredients
For the marinade
4 cloves garlic, chopped
2 shallots, chopped
1 Tbsp. fresh galangal, chopped (substitute giner if you can't get galangal)
1 Tbsp. chopped fresh cilantro stems
1 tsp. Kosher salt
¼ tsp. ground black pepper
½ cup coconut milk
2 Tbsp. fish sauce
2 Tbsp. rice wine
1 Tbsp. dark soy sauce
1 Tbsp. peanut oil
For the nuoc cham sauce
2 cloves garlic, chopped
1 Tbsp. sugar
3 Tbsp. fish sauce
2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
To serve
8 chicken thighs, excess fat removed
1 8-oz. package rice vermicelli
1 fresh red chile, seeded and sliced
1 carrot, sliced
1 cucumber, sliced
A few sprigs of fresh cilantro
Sriracha or other hot sauce, optional
Instructions
Combine all of the marinade ingredients in a food processor and process until combined. Pour into a large plastic bag with the chicken thighs and refrigerate overnight.
To make the sauce, mash the garlic and sugar to a paste with a mortar and pestle. Combine in a jar with the fish sauce, vinegar and lime juice. Strain thru a fine mesh strainer and discard the solids.
Preheat a grill over high heat. Grill chicken, discarding excess marinade, for 2-3 minutes per side on high and then 10 minutes per side on medium, or until the juices run clear.
While the chicken is cooking, bring a pan of water to a boil and cook the vermicelli for 1-2 minutes, or until tender. Drain and rinse.
Toss in a bowl with half of the nuoc cham.
To serve, divide the noodles among 4 bowls. Top with some of the sliced carrots and cucumbers and 1 or 2 chicken thighs. Garnish with a few sprigs of cilantro and sriracha, if using. Add additional nuoc cham if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/vietnamese-grilled-chicken/