BUN GA NUONG (CHICKEN AND VERMICELLI)

Bun Ga Nuong (Chicken and Vermicelli) image

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

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Ingredients

2 whole chicken breasts, split to make 4 pieces
2 cloves garlic, finely chopped
2 shallots, finely chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup dry rice vermicelli (available in Asian grocery stores)
1 small head of iceberg lettuce, shredded
2 cucumbers, sliced
1/4 cup fresh mint, chopped
1/4 cup unsalted roasted peanuts, chopped
1/2 cup water
Juice of 1 lime
4 tablespoons Vietnamese fish sauce
1 tablespoon sugar
1 clove garlic, chopped
1 tablespoon chopped red chili pepper
2 tablespoons vegetable or olive oil

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