Bun Ga Nuong Grilled Chicken And Vermicelli Salad Recipes

Steps:

• 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.

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.

Steps:

• Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
• While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
• Boil vermicelli according to package directions, draining once cooked through.
• Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
• In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
• Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
• Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

Steps:

• Boil vermicelli in salted water with 1 T oil added.
• Don't overcook.
• Drain and blanch in cold water.
• Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
• Next day, add all other ingredients and toss.
• Season to taste.

Steps:

• First, make the patties. In a food processor, blend the garlic, shallots and lemongrass until fine. Add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pepper and blitz again to mince. Mix together well and divide into 18 patties. Roll and flatten, then place on a large baking tray. Brush with oil.
• Heat the grill. In a small saucepan, melt the remaining sugar with 1 tbsp water, then remove from the heat. Grill the patties for 2 mins on one side until golden, then flip them over. Brush with the sugar-water mix and grill for 2 more mins or until golden and crisp. Remove and brush with more of the water. Meanwhile, make the dressing by combining all the ingredients with 2 tbsp hot water in a small bowl.
• Soak the noodles following pack instructions until al dente, about 3-5 mins, then drain. Use scissors to cut into shorter pieces, then divide between 4 bowls. Top with the chicken patties, the herbs, carrots and a sprinkling of shallots and peanuts. Serve with the lime ginger dressing to pour over.

Steps:

• 1. In a small mixing bowl. combine all ingredients except the chicken and stir well. Place chicken in a nonreactive (pottery, plastic, glass) dish. Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.
• 2. To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Place chicken on grill rack and cook, turning after five minutes. Continue cooking until internal juices run clear. You are looking for an internal temperature of approximately 165 degrees.
• 3. To oven-roast and broil: Preheat oven to 400 degrees. Place chicken in a roasting dish and cook until juices run clear, about 25 minutes. For a deeper browning, place chicken under the broiler for about 60 seconds.