Vermicelli Grilled Chicken

This is a recipe that I found online at http://www.vietnamese-recipes.com/vietnamese-recipes/rice-noodles/vermicelli-grilled-chicken.php. The whole site seems to be full of authentic Vietnamese food! Yay :)

Below's a copy of the recipe in case the site ever changes:

600 g 1 kg 100 g Marinade 2 stalks 1 teaspoon 1/4 teaspoon 1 teaspoon 1 tablespoon 1 1 Garnishing 1 tablespoon 2-3 sprigs 100 g 75 g 1

Chicken fillet, thinly sliced Dried rice vermicelli Peanuts (groundnuts), roasted and crushed Mixed fish sauce Lemon grass, bulbous portions only, finely chopped Garlic, finely chopped Ground white pepper Sugar Fish sauce Chicken seasoning powder Red chili, finely chopped Pickled carrot and radish Thai basil leaves Bean sprouts Lettuce, julienned Cucumber, julienned

Method : Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.

I could not find pickled carrots or radishes, so I used uncooked ones instead. I think it was still tasty and gave the dish something fresh to ground the flavors.

Instead of "chicken powder", I used a tablespoon of chicken marinade that I got at the local Asian market.

I also marinated for 30 minutes, not 5. Perhaps there's a difference in saturation, though the chicken was cut pretty small and I can imagine it soaking up marinade quickly.

For the sauce to go over the Vermicelli, you can use this recipe: Nuoc Cham Dipping Sauce Recipe