Vermicelli With Chicken Skewers and Nuoc Cham

• 5 tablespoons asian fish sauce (nuoc mam or nam pla, available at Asian markets and many supermarkets)
• 2 tablespoons sugar
• 3 garlic cloves, minced
• 1 tablespoon cooking oil
• 1 lb boneless skinless chicken breast, cut lengthwise into about 12 strips
• 12 teaspoon dried red pepper flakes
• 1 teaspoon wine vinegar
• 2 tablespoons lime juice
• 1 teaspoon lime juice
• 2 tablespoons water
• 12 lb vermicelli
• 1 cup bean sprouts
• 1 cucumber, peeled, halved, lengthwise, seeded, and cut into thin slices
• 23 cup of fresh mint (or any combination of the three) or 23 cup basil (or any combination of the three) or 23 cup cilantro (or any combination of the three)
• 13 cup chopped peanuts

1. Heat the broiler or light the grill.
2. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of garlic, and the oil.
3. Add the chicken, toss, then thread each strip onto a wooden skewer.
4. Broil or grill the chicken until just done, about 2 minutes per side.
5. In a small bowl, combine the remaining fish juice, sugar, and garlic with the red pepper flakes, vinegar, lime juice, and water.
6. Set this (nuoc cham!)
7. aside.
8. In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes.
9. Add the bean sprouts during the last minute of cooking.
10. Drain, rinse with cold water, and drain thoroughly.
11. Put the pasta and bean sprouts onto a platter and top with the cucumber, herbs, and chicken skewers.
12. Pour the nuoc cham over all and sprinkle with peanuts.

asian fish sauce, sugar, garlic, cooking oil, chicken breast, red pepper, wine vinegar, lime juice, lime juice, water, vermicelli, bean sprouts, cucumber, mint, peanuts

Taken from www.food.com/recipe/vermicelli-with-chicken-skewers-and-nuoc-cham-229884 (may not work)