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Ingredients
1.5 cups basil fresh sweet divided
1 pepper flakes red with seeds, finely chopped
0.3 cup fish sauce (such as nam pla or nuoc nam)
1 small garlic clove finely grated
4 servings kosher salt
2 tablespoons brown sugar light
0.3 cup juice of lime fresh
4 radishes trimmed thinly sliced into rounds
8 ounces vermicelli
1 large shallots separated thinly sliced
1.5 pound chicken breast bone-in ( 2)
4 turnip white trimmed thinly sliced into rounds
0.5 cup vegetable oil
Equipment
bowl
paper towels
grill
slotted spoon
Directions
Prepare grill for medium heat. Seasonchicken with salt and grill, turning often andmoving away from direct heat if needed,until cooked through and an instant-readthermometer inserted into the centerregisters 165°, 20-25 minutes.
Transferchicken to a plate.
Let cool slightly, thenshred meat, discarding skin and bones.Set aside.
Cook shallot in oil in a small saucepanover medium heat, stirring occasionally,until shallot is golden brown and crisp,8-10 minutes (reserve shallot oil and use tomake vinaigrettes). Using a slotted spoon,transfer shallot rings to a paper towel-linedplate and season with salt. Set aside.
Meanwhile, place noodles in a largebowl and add boiling water to cover.
Letnoodles soak until tender but not mushy,5-10 minutes; drain. Rinse under cold waterand drain well.
Mix chile, garlic, lime juice, fish sauce,and brown sugar in a large bowl to combine.
Add noodles, turnips, radishes, half of basil,and reserved shredded chicken, and tossto combine. Top with reserved fried shallotrings and remaining basil.
DO AHEAD: Shallot rings can be fried3 days in advance. Store airtight at roomtemperature. Dressing can be made2 days ahead.
