Vietnamese Grilled Chicken with Rice Vermicelli Noodles
THE CHICKEN:
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons fish sauce
- 4 cloves garlic, minced
- 1/4 teaspoon chili garlic sauce
- 2 tablespoons sugar
- 1 tablespoon canola oil
- 2 lb boneless, skinless chicken Marinate chicken: Whisk lime juice, fish sauce, garlic, chili garlic sauce, sugar and oil in a small bowl. Reserve about 2 tablespoons of the marinade for basting later. Pour the remainder into a large resealable plastic bag. Add chicken pieces to the bag and turn to coat. Marinate in the refrigerator for 20 minutes to 1 hour, turning occasionally.
Prepare grill for medium-high heat and oil the grill rack. Grill the chicken, covered, turning several times and basting the browned sides with the reserved marinade, until well browned and slightly charred, and cooked through (internal temperature of 165 degrees F).
(You can also cook the chicken in the oven rather than cooking it on the grill. Roast at 375 degrees until the chicken is almost cooked through, 15-20 minutes, turning at least once. Then turn on the broiler and broil the chicken about 4-5 inches from the heat, turning and basting the chicken until cooked through and lightly charred.)
THE DIPPING SAUCE (NUOC CHAM):
- 1/4 cup water
- 1 1/2 teaspoons sugar
- dash chili garlic sauce
- 1/4 teaspoon finely minced garlic, optional
- 1 tablespoon fish sauce
- 3/4 teaspoon white vinegar
- 2 tablespoons fresh lime juice Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.
SERVING:
- Shredded carrots, lettuce, and cucumbers
- Chopped cilantro leaves
- Chopped mint leaves
- Cooked Vietnamese rice vermicelli noodles (about 8 ounces)
Slice the grilled chicken. Place desired amount of noodles, fresh vegetables, cilantro, and mint in a bowl. Top with sliced chicken. Pour in desired amount of dipping sauce and enjoy