Bun Ga Nuong (Chicken and Vermicelli)
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole chicken breasts, split to make 4 pieces
- 2cloves garlic, finely chopped
- 2shallots, finely chopped
- Coarse salt and freshly ground pepper to taste
- 1tablespoon vegetable oil
- ½cup dry rice vermicelli (available in Asian grocery stores)
- 1small head of iceberg lettuce, shredded
- 2cucumbers, sliced
- ¼cup fresh mint, chopped
- ¼cup unsalted roasted peanuts, chopped
- ½cup water
- Juice of 1 lime
- 4tablespoons Vietnamese fish sauce
- 1tablespoon sugar
- 1clove garlic, chopped
- 1tablespoon chopped red chili pepper
- 2tablespoons vegetable or olive oil
For the Chili-lime Vinaigrette
Nutritional analysis per serving (4 servings)
543 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 29 grams protein; 1577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- Step 2
Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
- Step 3
Grill the chicken on both sides until done. Cut into bite-size pieces.
- Step 4
In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- Step 5
Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Private Notes
Comments
Please explain “1/4 cup dry rice vermicelli.” Should that be 1/4 lb.? Really looking forward to making this as it's one of my husband's favorites!
So good! I halved the recipe but not the dressing and I am so glad because I used it almost all. Used jalapeño and a dash of Sriracha. Shredded carrots and jicama batons instead of cukes, added scallions, cilantro and mint.
Phenomenal recipe; I hope more people find it. The vinaigrette is amazing! And can be made very quickly. In nyc I can now find vermicelli, fish sauce, and thai chilies easily in a regular grocery store. I marinated the chicken for 2.5 days just b/c of my schedule, and it turned out super tender (sauteed about 4 mins per side as I don't have a grill), will marinate at least overnight in the future. Would also work well on as a lettuce wrap rather than over chopped lettuce.
Cut chicken into bite sized pieces and marinated in shallots, garlic, a couple tbs sugar, 1T fish sauce, 1/2T soy sauce, pepper, and 3T oil. Marinated for 6-8 hours and cooked in a skillet quickly.