Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)

May 23, 2023May 23, 20230 2
Tasty and nutritious Vietnamese grilled chicken and vermicelli salad recipe
in Poultry

Prep

70 min

Cook

15 min

Ready In

85 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 boneless chicken breasts
2 cloves garlic , minced or pressed
2 whole shallots , finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce , shredded
1 cucumber , sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted , chopped roasted peanuts
1/2 cup rice vermicelli ( available in Asian grocery stores )
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Nutrision Information

Servings Per Recipe
4
Calories
367
Sugar
9g
Fat
16g
Bun Ga Nuong, or grilled chicken and vermicelli salad, is a traditional Vietnamese dish that is light and fresh yet satisfying. It is often served as a main course or appetizer, and enjoyed with a variety of fresh herbs, vegetables, and sauces. The vermicelli in this dish resembles thin noodles, and adds a delicate texture when mixed with crunchy vegetables and grilled chicken. The dressing is a flavorful blend of sweet, sour, and salty, and gives the dish a bold taste that is typical of Vietnamese cuisine. It is perfect for those who are looking for a healthier and more exotic option to add to their weekly meal plan or junior chefs who want to discover new flavors.

Instructions

1.Preheat grill to medium-high heat.
2.In a mixing bowl, combine minced garlic, finely chopped shallots, vegetable oil, and salt for the marinade. Add chicken and coat it with the marinade mixture. Cover and refrigerate for at least an hour.
3.Grill chicken breasts for 5-7 minutes per side, until internal temperature reaches 165°F. Meanwhile, cook the rice vermicelli according to packet instructions.
4.In a separate bowl, whisk together water, lime juice, fish sauce, sugar, chopped garlic, crushed red pepper flakes, and vegetable or olive oil, until well combined.
5.In a large salad bowl, combine shredded iceberg lettuce, sliced cucumbers, chopped fresh mint, and roasted peanuts.
6.To serve, place the cooked vermicelli in individual serving bowls, add grilled chicken slices on top, spoon over the dressing mixture, and garnish with additional fresh mint and peanuts.

PROS

This dish is a light yet nutritious option for any time of the day.
It is packed with fresh and flavorful ingredients, and can easily fit into a balanced diet.
It is also gluten-free, dairy-free, and low-carb.

CONS

The preparation time for this recipe can be a little long, especially for marinating the chicken and cooking the vermicelli.
It can also be difficult to find some of the ingredients like fish sauce or rice vermicelli for those who don’t have access to an Asian grocery store.

HEALTH & BENEFITS

This recipe is a healthy source of lean protein from the grilled chicken and healthy carbohydrates from the rice vermicelli. It is also rich in vitamins and minerals from fresh vegetables like lettuce and cucumber, and herbs like mint. The dressing includes ingredients like lime juice and fish sauce, which promote digestion and reduce inflammation in the body.

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