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Rice Vermicelli with Chicken and Nuoc Cham
Ingredients
  • 1 ½ pounds skin-on, bone-in chicken breasts (about 2)
  • Kosher salt
  • 1 large shallot, thinly sliced crosswise, separated into rings
  • ½ cup vegetable oil
  • 8 ounces rice vermicelli noodles
  • 1 Fresno chile or red jalapeño, with seeds, finely chopped
  • 1 small garlic clove, finely grated
  • ⅓ cup fresh lime juice
  • ¼ cup fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons light brown sugar
  • 4 baby white turnips, trimmed, thinly sliced into rounds
  • 4 radishes, trimmed, thinly sliced into rounds
  • 1 ½ cups fresh Thai or sweet basil leaves, divided
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