Bún Gà Nướng

INGREDIENTS

• 500g Chicken Thigh
• 300g Rice Vermicelli
• 4 cloves Garlic
• 2 Shallot
• 2 stalks Lemongrass
• 4 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Sugar
• 4 tsp Cooking Oil
• 2 Lime
• 4 tbsp Rice Vinegar
• 160g Carrot
• 200g Cucumber
• 20g Fresh Mint
• 20g Fresh Coriander
• 40g Roasted Peanut

STEPS

1. 1

   Slice 500g of chicken thigh (into thin, even strips). Finely mince 4 cloves of garlic, finely chop 2 shallots, and finely slice 2 stalks of lemongrass. Mix the chicken with the garlic, shallot, lemongrass, 4 tbsp of fish sauce, 2 tbsp of soy sauce, 2 tbsp of sugar, and 4 tsp of cooking oil. Marinate for 15 minutes at room temperature.

   ⏱ 15 min

2. 2

   Make the nuoc cham by whisking 4 tbsp of rice vinegar, the juice of 2 limes, and a pinch of sugar and salt with 3 tablespoons of water. Taste and adjust so it is balanced between salty, sour, sweet, and lightly sharp.

3. 3

   Soak or cook 300g of rice vermicelli according to the package directions, usually 3 to 5 minutes in boiling water, until tender but not mushy. Drain, rinse under cold water, and drain thoroughly.

   ⏱ 5 min

4. 4

   Prepare 160g of carrot (cut into fine matchsticks), 200g of cucumber (thinly sliced), 20g of fresh mint, and 20g of fresh coriander. Arrange the vegetables and herbs in serving bowls.

5. 5

   Heat a grill pan or heavy frying pan over medium-high heat. Cook the marinated chicken in a single layer for 8 to 10 minutes total, turning every 2 to 3 minutes, until browned, cooked through, and the juices run clear with no pink remaining. Wash the plate and utensils that held the raw chicken before reusing them.

   ⏱ 8 min

6. 6

   Divide 300g of rice vermicelli among the bowls. Top with the grilled chicken, vegetables, herbs, and 40g of roasted peanut. Spoon over the nuoc cham immediately before serving.