Bún Gà Nướng
Lemongrass Chicken • Chili Sauce • Vermicelli
Bún Gà Nướng
Lemongrass Chicken • Chili Fish Sauce • Vermicelli
| Difficulty: ★★☆☆☆ |  Vietnamese |
Perfect for those who want to get away with eating a salad without really eating a salad. Please welcome: the noodle salad. On the defense, this is probably closer to a real salad than a fruit salad. And while we are on that topic, fruit salads are not salads, people. This, however, is a salad of vermicelli noodles, ribboned carrots & cucumbers, radishes, and is served with grilled lemongrass chicken (so, so much yum) accompanied by the South East Asian favourite, chili fish sauce. Salt, fat, sugar, acid. This dish hits all the pleasure centers of the brain. It’s got it all. Oh and also, it’s delicious.
P.S., this lemongrass chicken is good enough to stand alone with plain rice (coconut, cilantro, lime rice is preferred). Try it on a night you can’t be bothered to go through the trouble of prepping the salad ingredients, or if you’ve got leftovers!
— mm worthy approved —
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE SKY
Ingredients –
[ Approx. serves 2 ]
Click on ingredients with * for more info.
For lemongrass chicken
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3½ lb. chicken
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¼ cup shallots,
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1 lemongrass,
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3 medium garlic
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½ tsp. ground
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Zest from 1 lime
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2 tsp. kosher
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3 tbsp. soy sauce
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1 tbsp. fish
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2 tbsp. sugar
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For vermicelli bowl
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4 portions
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1 carrot, julienned
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1 cucumber,
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3 or 4 radishes,
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Handful of cilantro,
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Red pepper flakes
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For chili fish sauce dressing
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½ cup water
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Juice from 1 lime
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3-4 tbsp. fish
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1 medium clove
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1 tbsp. chili flakes or thai chili, chopped |
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2 tsp. sugar
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Salt & pepper to taste.
Time –
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Prep5 min. |
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Cook2hr 30min. |
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Total2hr 35min. |
Equipment –
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Grill
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Stock pot
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— instructions —
①
Marinate chicken.
Put chicken thighs in a large ziplock along with minced shallots, grated lemongrass, minced garlic, ground ginger, zest from 1 lime, salt, fish sauce, 2 tbsp. sugar, and 3 tbsp. soy sauce. Seal the ziplock, get air bubbles out, and then shake around and massage the marinade ingredients onto the chicken thighs. Put in refrigerator and marinate for 15-30 minutes.
②
Chop veggies.
Prepare the vegetables for the noodle bowl. Julienne 1 cucumber, slice radishes into thin rounds, and julienne 1 carrot. Alternatively, you can also prep the carrot and cucumber by ribboning them. If you have a spiralizer with different attachments, you can experiment with all the different cuts! Using a spiralizer is completely optional – you can absolutely just julienne this by hand. Set aside.
③
Prep vermicelli noodles.
In a separate pot, prepare the vermicelli noodles by filling with water and bringing to a boil. Add dry noodles in and boil for 5 minutes, or as instructed by package (different brands may vary in cooking time). Cook until soft and strain in colander. Set aside.
④
Make chili fish sauce dressing.
In a bowl, combine water, juice from 1 lime, fish sauce, minced garlic, chopped thai chili, and sugar. Mix well to incorporate all ingredients.
⑤
Grill chicken.
Once the chicken is done marinating, you are ready to grill. Using a paper towel, dab some grapeseed oil (or oil of choice – high smokepoint preferred) Preheat the grill to 400°F (204°C) and lay the chicken flat. Grill each side for 10 minutes or until chicken is cooked and the surface is nicely browned and charred. Keep watch to make sure the surface doesn’t get burnt. Remove from grill and rest for 5-10 minutes before slicing. Slice each piece about ¾” thick.
⑥
Assemble bowl.
Assemble bowl by putting the cooked vermicelli on bottom. Top with carrots, cucumber, radishes and grilled lemongrass chicken thighs. Garnish with cilantro and lime. Serve with chili lime fish sauce dressing. Congrats! You just made Bún Gà Nướng.
— instructions —
①
Marinate chicken.
Put chicken thighs in a large ziplock along with minced shallots, grated lemongrass, minced garlic, ground ginger, zest from 1 lime, salt, fish sauce, 2 tbsp. sugar, and 3 tbsp. soy sauce. Seal the ziplock, get air bubbles out, and then shake around and massage the marinade ingredients onto the chicken thighs. Put in refrigerator and marinate for 15-30 minutes.
②
Chop veggies.
Prepare the vegetables for the noodle bowl. Julienne 1 cucumber, slice radishes into thin rounds, and julienne 1 carrot. Alternatively, you can also prep the carrot and cucumber by ribboning them. If you have a spiralizer with different attachments, you can experiment with all the different cuts! Using a spiralizer is completely optional – you can absolutely just julienne this by hand. Set aside.
③
Prep vermicelli noodles.
In a separate pot, prepare the vermicelli noodles by filling with water and bringing to a boil. Add dry noodles in and boil for 5 minutes, or as instructed by package (different brands may vary in cooking time). Cook until soft and strain in colander. Set aside.
④
Make chili fish sauce dressing.
In a bowl, combine water, juice from 1 lime, fish sauce, minced garlic, chopped thai chili, and sugar. Mix well to incorporate all ingredients.
⑤
Grill chicken.
Once the chicken is done marinating, you are ready to grill. Using a paper towel, dab some grapeseed oil (or oil of choice – high smokepoint preferred) Preheat the grill to 400°F (204°C) and lay the chicken flat. Grill each side for 10 minutes or until chicken is cooked and the surface is nicely browned and charred. Keep watch to make sure the surface doesn’t get burnt. Remove from grill and rest for 5-10 minutes before slicing. Slice each piece about ¾” thick.
⑥
Assemble bowl.
Assemble bowl by putting the cooked vermicelli on bottom. Top with carrots, cucumber, radishes and grilled lemongrass chicken thighs. Garnish with cilantro and lime. Serve with chili lime fish sauce dressing. Congrats! You just made Bún Gà Nướng.
