Lemongrass Turmeric Vermicelli Bowl

This dish is a study in contrasts—the deep notes of charred cultivated chicken are set off by fresh herbs, sweet-salty-spicy-sour nuoc cham, and bright vegetables. A great lunch or laidback dinner.

  • 150g UPSIDE chicken shreds
  • 150g Vermicelli noodles
  • 60g Water (Nuoc Cham)
  • 24g Palm sugar
  • 20g Fish sauce
  • 15g Mirin
  • 15g Seasoned rice vinegar
  • 12g Water (soy sauce)
  • 10.6g Water (pickling)
  • 10g Soy sauce
  • 10g Cherry tomatoes
  • 10g Cashews (toasted and crushed)
  • 10g Daikon (julienned)
  • 10g Carrot (julienned)
  • 10g Lime juice
  • 11g Sake
  • 8g Sesame oil
  • 7g Oil
  • 6g Lemongrass
  • 5g Ginger
  • 5g Cilantro
  • 5g Thai basil
  • 5g Mint
  • 4g Garlic
  • 3g Shallot
  • 3g Shaoxing wine
  • 2g Galangal
  • 2.6g Sugar
  • 1.5g Thai chili
  • 1.15g Kosher salt
  • 0.5g Soaked black peppercorns
  • 0.5g Turmeric
  • 0.26g Chicken bouillon base
  • 30g Cucumber (julienned)
  • 7g Green onion
Lemongrass Turmeric Vermicelli Bowl

Seasoned Soy Sauce

  • 0.26g Chicken bouillon base
  • 12g Water
  • 11g Sake
  • 9g Mirin
  • 10g Soy sauce
  • 4g Green onion tops
  • 2g Ginger
  • 6g Palm sugar

In a small saucepan, dissolve the bouillon base in the water. Add the other ingredients and simmer until reduced by one-third. Strain.

Lemongrass Turmeric Marinade

  • 42g Seasoned soy sauce (recipe above)
  • 0.5g Tumeric
  • 3g Garlic
  • 6g Mirin
  • 3g Shaoxing wine
  • 2g Sesame oil
  • 3g Ginger
  • 2g Galangal
  • 6g Lemongrass
  • 3g Shallot
  • 3g Green onion
  • 0.5g Thai chili
  • 7g Seasoned rice vinegar
  • 8g Palm sugar
  • 7g Oil
  • 0.5g Soaked black peppercorns
  • 0.5g Kosher salt
  • 150g UPSIDE chicken shreds

Add all ingredients (except UPSIDE shreds) to blender and whiz until smooth. Pass through a chinoise, and press all liquid out of lemongrass fibers.

Marinate the UPSIDE shreds in a covered dish for at least 12 hours before using. If possible, turn the chicken once or twice during that time so it marinates evenly.

Pickled Daikon & Carrot

  • 8g Rice vinegar (seasoned)
  • 10.6g Water
  • 2.6g Sugar
  • 0.65g Salt
  • 10g Daikon (julienned)
  • 10g Carrot, (julienned)

Heat the first four ingredients until the sugar and salt are fully dissolved. Pour over julienned vegetables, cover the dish, and let sit until cool. Or store in the refrigerator, where it will stay crisp for about a week.

Nuoc Cham

  • 60g Water
  • 10g Palm sugar
  • 20g Fish sauce
  • 10g Lime juice
  • 1g Garlic (minced)
  • 1g Thai chili (sliced thin)

Heat the water to a boil, and add the palm sugar. Let it simmer vigorously until the sugar is completely dissolved. Pour over remaining ingredients, and let marinate in the refrigerator overnight.

To Finish

  • 150g Vermicelli noodles
  • 150g Marinated UPSIDE shreds
  • 30g Cucumber (julienned)
  • 10g Cherry tomatoes
  • 5g Cilantro
  • 5g Thai basil
  • 5g Mint
  • 20g Pickled daikon & carrot
  • 50g Nuoc cham
  • 10g Cashews (toasted and crushed)

Prepare the noodles according to package directions.

Drain the marinated shreds and pat dry. Sear in a bit of hot oil until golden brown—or grill it to intensify the smoky flavor.

Place the vermicelli in a bowl. Place the seared UPSIDE chicken on the noodles, keeping it to one side of the bowl. Compose the cucumbers, cherry tomatoes, pickled vegetables, and herbs on the other side of the bowl. Garnish with cashews.

Serve the nuoc cham on the side, so diners can pour over all and toss.