Vietnamese Chicken Vermicelli Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Water

  Plain, clean water

  ⅔ cup or 158g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Lime juice

  Raw

  ¼ cup or 61g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Rice wine vinegar

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cucumber

  Peeled, raw

  ¹⁄₁₆ cup, sliced or 7g

• Carrots

  Dehydrated

  1 tbsp or 5g

• Rice Vermicelli

  President's Choice

  8 oz or 227g

• Lettuce

  Iceberg (includes crisphead types), raw

  ½ head, large or 378g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  1 medium or 61g

• Peanuts

  All types, raw

  ½ cup or 73g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Mint

  Freshdirect

  100g

• Red Raw Chillies

  Tesco

  1 Serving or 28g

Directions

1. In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water and set aside.
2. Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown.
3. Turn off the heat and pour in the additional hot water- do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
4. Stir until caramel becomes liquid-y. Set mixture aside to cool.
5. Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
6. In marinating dish (or ziplock) add chicken and pour marinade over the meat.
7. Marinate for at least 1 hour and up to overnight.
8. Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; mine took 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
9. Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber, and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
10. Brush a grill pan with vegetable oil and bring to high heat.
11. Remove chicken from marinade and blot with paper towel to remove excess moisture.
12. Grill for about 3-4 minutes per side or until chicken is completely cooked through.
13. Let rest for 5 minutes before slicing.
14. Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint, and cilantro to taste.
15. Top salads with sliced grilled chicken.
16. Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
17. Makes 4 noodle bowls.
18. (source: http://www.thegourmetgourmand.com/vietnamese-chicken-vermicelli-salad/)

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