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bun ga nuong (grilled chicken and vermicelli salad)

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BBQ and Grilling

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)."

Ingredients

  • 4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
  • 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

Directions

  • 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.

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