Bun Ga Nuong Grilled Chicken And Vermicelli Salad Recipes

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 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:

• The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes.
• I find it easiest to slice the cucumber into thin rounds and then sticks.
• There are 3 ways to serve:.
• One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving.
• Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts.
• Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve.
• Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes.
• The FRESH cilanto, mint and basil are VERY important to the flavor development,.
• ENJOY.

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!).