Rice Vermicelli with Chicken and Nuoc Cham

Ingredients

• 1.5 cups basil leaves fresh sweet divided
• 1  fresno chile 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 rice vermicelli noodles 
• 1 large shallots separated thinly sliced
• 1.5 pound skin-on bone-in ( 2)
• 4  baby turnips white trimmed thinly sliced into rounds
• 0.5 cup vegetable oil 

Equipment

• bowl
• paper towels
• grill
• slotted spoon

Directions

1. 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.
2. Transferchicken to a plate.
3. Let cool slightly, thenshred meat, discarding skin and bones.Set aside.
4. 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.
5. Meanwhile, place noodles in a largebowl and add boiling water to cover.
6. Letnoodles soak until tender but not mushy,5-10 minutes; drain. Rinse under cold waterand drain well.
7. Mix chile, garlic, lime juice, fish sauce,and brown sugar in a large bowl to combine.
8. Add noodles, turnips, radishes, half of basil,and reserved shredded chicken, and tossto combine. Top with reserved fried shallotrings and remaining basil.
9. DO AHEAD: Shallot rings can be fried3 days in advance. Store airtight at roomtemperature. Dressing can be made2 days ahead.