BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)
This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).
Provided by Teresa M
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix dressing ingredients together.
- Set aside.
- Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
- Strain in colander.
- Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
- When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
- Cut into bite sized pieces.
- In each of 4 bowls, divide lettuce and cucumbers.
- Top with vermicelli.
- Arrange chicken on top of pasta.
- Pour about 2 ounces of dressing on each salad.
- Sprinkle with fresh mint and peanuts.
- Remove shells from shrimp and clean.
- Saute shrimp in garlic, shallots and vegetable oil.
- Set aside.
- Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
- Add dressing and set aside.
- Heat grill.
- Season shrimp with salt and pepper and 1T of the chopped basil.
- Grill on both sides and removed when cooked (less than 5 minutes).
- Put cucumber and carrot mixture in the middle of each of 4 plates.
- Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.
VIETNAMESE GRILLED CHICKEN WITH NOODLES (BUN GA NUONG)
Take chicken thighs and marinate in fish sauce mix. Make dipping sauce. Soak and cook noodles, sizzle spring onions in oil and add. Prepare garnishes. Grill chicken. Split noodles between 4 bowls. Add chicken. Serve.
Provided by Susan Jung
Categories Dinner
Number Of Ingredients 21
Steps:
- Prepare the chicken. If using bone-in thighs, use a sharp paring knife to cut down to the bone on the meaty side of the thigh, slicing it along the entire length of the bone. Use the tip of the knife to detach the meat from one end by cutting it around the joint, then scrape the meat from the bone until you reach the other joint. Detach the meat from the second joint end. Put the boneless thighs in a medium-size bowl.
- Mix the fish sauce with the sugar and stir to dissolve. Mix in the pepper.
- Use the flat side of a meat mallet (or the side of a cleaver) to lightly crush the length of the lemongrass stalks. Mince the stalks as finely as possible and add the pieces to the bowl with the fish sauce and sugar.
- Finely mince the garlic and spring onions, then add them to the bowl and stir well. Pour the mixture over the chicken thighs, then mix to coat the pieces with the marinade. Refrigerate for about three hours, mixing occasionally. Remove from the fridge about 30 minutes before you want to cook the chicken.
- While the meat is marinating, prepare the other ingredients. Put the rice noodles in a large bowl, add tepid water to cover them by about 2cm (⅞ in) and leave to soak until pliable.
- Make the nuoc cham. Pour the sugar into a bowl and add 50ml (3 tbsp and 1 tsp) of hot water. Stir to dissolve the sugar, then cool to room temperature.
- Add the fish sauce and lime juice to the bowl with the sugar. Mince the garlic and thinly slice the chillies, squeezing out and discarding the seeds as you go. Add the garlic and chillies to the bowl, then set aside.
- Drain the soaked noodles in a colander. Bring a large pot of water to the boil, add the noodles and cook for about 30 seconds, or until just tender. Drain in a colander, then put the noodles in a mixing bowl.
- Finely mince the spring onions, then put them into a small pan. Add the cooking oil and place over a medium flame. Heat the oil until it sizzles, then turn off the flame and cool slightly. Pour the oil and spring onions over the noodles and mix with chopsticks or tongs until the noodles are lightly coated.
- Roughly chop the peanuts, then put them into a small bowl. Shred or grate the carrot. Slice the cucumber in half lengthwise, then cut into thin slices.
- Put the lettuce leaves, bean sprouts, herbs and cucumber on a plate. Add a small amount of the shredded carrot to the bowl holding the nuoc cham, then put the rest on the plate with the herbs and lettuce.
- Heat the oven grill to high. Take the chicken pieces out of the marinade, and wipe off most of the solids. Place the chicken thighs, skin-side down, on a grill rack placed over a pan. Slide the pan into the oven so the meat is about 3cm (1¼ in) away from the heating element. Cook for about six minutes, or until the chicken is brown in spots. Flip the pieces over and slide the grill rack back into the oven. Grill for another nine minutes, or until the chicken is cooked through and lightly charred in spots. If the chicken browns too much or too quickly, put the pan further away from the heat.
- Leave the chicken pieces at room temperature for about five minutes, then slice about 1cm (7/16 in) thick.
- Take a few strands of rice vermicelli and dip them into the nuoc cham, then taste. If the sauce is too strong, dilute it with a little water.
- Divide the rice vermicelli between four individual serving bowls and place one chicken thigh over each portion. Let the guests add the peanuts, vegetables and herbs to their bowls as they wish, mixing them in along with some nuoc cham.
Nutrition Facts : Calories 853 calories
VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE
Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that's served with everything in Vietnam.
Provided by Calleigh
Categories Main Course Recipe
Time 20m
Number Of Ingredients 25
Steps:
- In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
- Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
- Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
- Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
- Nick with a knife to test the doneness and transfer to a plate once ready.
- In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
- Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
- Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.
Nutrition Facts : Calories 756.71 kcal, Carbohydrate 73.76 g, Protein 42.52 g, Fat 33.61 g, SaturatedFat 8.23 g, Sodium 3652.98 mg, Fiber 7.62 g, Sugar 24.37 g, ServingSize 1 serving
GRILLED CHICKEN (GA NUONG)
Make and share this Grilled Chicken (Ga Nuong) recipe from Food.com.
Provided by Timothy H.
Categories Chicken Thigh & Leg
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a small mixing bowl. combine all ingredients except the chicken and stir well. Place chicken in a nonreactive (pottery, plastic, glass) dish. Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.
- 2. To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Place chicken on grill rack and cook, turning after five minutes. Continue cooking until internal juices run clear. You are looking for an internal temperature of approximately 165 degrees.
- 3. To oven-roast and broil: Preheat oven to 400 degrees. Place chicken in a roasting dish and cook until juices run clear, about 25 minutes. For a deeper browning, place chicken under the broiler for about 60 seconds.
Nutrition Facts : Calories 1461, Fat 109.5, SaturatedFat 27.7, Cholesterol 525.4, Sodium 1764.5, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 108.9
BUN GA NUONG (CHICKEN AND VERMICELLI)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- 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.
- Grill the chicken on both sides until done. Cut into bite-size pieces.
- In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- 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.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams
More about "grilled chicken noodles bun ga nuong food"
GRILLED LEMONGRASS CHICKEN – BúN Gà NướNG Sả
From nyfjournal.com
VIETNAMESE CHICKEN NOODLE SALAD - BUN …
From wandercooks.com
HEALTHY VERMICELLI NOODLE BOWL (BUN GA …
From feastingathome.com
VIETNAMESE LEMONGRASS CHICKEN NOODLE SALAD - I …
From iheartumami.com
VIETNAMESE NOODLES WITH LEMONGRASS …
From recipetineats.com
50 BEST GRILLED CHICKEN RECIPES - EASY GRILLED CHICKEN DINNERS
From thepioneerwoman.com
BUN GA NUONG NOODLE AND GRILLED CHICKEN SALAD BOWL WITH MINT, …
From reddit.com
BúN THịT NướNG (GRILLED PORK NOODLE SALAD) - WOK AND KIN
From wokandkin.com
GRILLED CHICKEN - BúN Gà NướNG Sả - MENU - VIETNAMESE CUISINE
From yelp.com
PHO VN CUISINE MENU PRICES - MENUCOLLECTORS.COM
From menucollectors.com
BUN GA NUONG (GRILLED CHICKEN & NOODLES) RECIPE | NEW IDEA FOOD
From newideafood.com.au
BUN GA NUONG | VIETNAMESE GRILLED CHICKEN VERMICELLI NOODLE …
From thespiceodyssey.com
WHERE IS THE BEST STREET FOOD IN SAIGON? HERE'S 12 OF OUR …
From thedotmagazine.com
GREAT GRILLED CHICKEN - FOOD NETWORK
From foodnetwork.com
GRILLED CHICKEN (THịT Gà NướNG) | SIMPLE VIETNAMESE FOOD
From simplevietnamesefood.com
BUN GA NUONG (RICE VERMICELLI WITH GRILLED CHICKEN)
From redboatfishsauce.com
RECIPE FOR VIETNAMESE GRILLED CHICKEN WITH VERMICELLI NOODLES …
From food.amerikanki.com
GRILLED NUGGETS | CHICK-FIL-A CANADA
From chick-fil-a.ca
BúN Gà NướNG (GRILLED LEMONGRASS CHICKEN & RICE NOODLE)
From cheftu.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love