VIETNAMESE GRILLED CHICKEN

Steps:

• Directions Marinating the chicken: Trim the fat around the bottom of the breast if there is any. Wash the chicken and pat dry using paper towels. Cut the chicken into 2-½" pieces. Season with kosher salt and red chili powder. In a zip-top bag (or a bowl), combine the garlic, shallot, papaya, baking powder, palm sugar, lemongrass, green onions and soy sauce. Add the chicken. Shake the bag gently to coat the meat with the marinade (or mix well). Drizzle with 1 tablespoon of oil. Place the bag in a baking dish (for easy cleanup). Marinate in the refrigerator for about an hour. Grilling the chicken: Remove the chicken from the refrigerator ahead of time to bring it back to room temperature. Sprinkle the meat with mushroom seasoning salt (or regular salt). In a deep non-stick grill pan, brush about 2 tablespoons of olive oil. Once the grill is hot, add the chicken. Cook for 5 minutes. Lift the meat with tongs and check for a caramelized crust around the meat, then flip the chicken. Lower the heat to medium-low. Cover the pan and let grill for another 5 minutes. Finish with a drizzle of lime juice and a sprinkle of black pepper. Assembly time: In a bowl, combine the lettuce, mint and cucumber. Toss well. When you're ready to serve, in each individual bowl, place some carrot and daikon pickles. Add the vermicelli noodles, the lettuce combination and some crushed peanuts. Top with the grilled chicken and a few slices of chile pepper. Serve with nước mắm on the side. Enjoy with a tall glass of chilled ginger and lemongrass drink. Bon appétit!