Vermicelli Noodle Bowl Bun Ga Nuong Food

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

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.

BUN GA NUONG (CHICKEN AND VERMICELLI)

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.