Nam jim chicken
Rice noodle salad
1.Make nam jim. Blend or process ingredients until smooth. Transfer half the nam jim to a shallow dish; stir in the sugar and spices.
2.Thread chicken onto eight skewers; coat chicken in spiced nam jim mixture. Cook skewers on a heated oiled grill plate (or grill or barbecue), turning occasionally, until browned all over and chicken is cooked through.
3.Meanwhile, make rice noodle salad. Place vermicelli in a large heatproof bowl, cover with boiling water; stand until tender, drain. Return to bowl. Add remaining ingredients; toss gently. Season to taste.
4.Serve skewers with salad and remaining nam jim.
Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning during cooking. If you have time, refrigerate the marinated skewers, covered, for 30 minutes before cooking.Note