Recipe From Kim Son, Houston
1 lb. boneless, skinless chicken breast
2 heaping tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
honey to taste
1 package rice vermicelli noodles
garnish of mung bean sprouts, shredded green lettuce,
chopped fresh mint, peeled and seeded,
2 tablespoons chopped peanuts
nuoc mam (recipe follows)
In a small bowl combine
1/2 cup fish sauce (available in Asian markets)
1 cup hot water
2 teaspoons white vinegar,
1/3 cup sugar
1 peeled and shredded carrot
Cover and set aside.
Cut the chicken into large chunks and place the chunks in a bowl or dish just large enough to hold them. Mix the brown sugar, soy sauce, and garlic powder, and pour the mixture over the chicken. Set the chicken in the refrigerator and allow it to marinate for 30 minutes. Meanwhile, prepare a charcoal grill or preheat the broiler.
Prepare the garnish and set it aside in the refrigerator. Remove the chicken from the refrigerator and place it on metal skewers or wooden skewers that have been soaked in water for 30 minutes. Brush the chicken with honey and grill or broil for about 10 minutes, turning occasionally, until the meat is cooked throughout but not dry.
In a medium saucepan bring a quart of water to a boil. Place the vermicelli in the water and boil for 5 minutes. Drain the vermicelli and plunge it into a bowl of cold water for 1 minute; drain. Place the garnish in the bottom of a large soup bowl and top it with the vermicelli. Remove the chicken from the skewers and place it on top of the vermicelli. Top with peanuts. Serve the nuoc mam on the side, to be used as a dipping sauce or poured over the dish as desired.