Bun Ga Nuong (Grilled Chicken And Vermicelli Salad)

Name: Bun Ga Nuong (Grilled Chicken And Vermicelli Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Dressing; 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

Servings: persons

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
Dressing
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

1
Mix dressing ingredients together.
2
Set aside.
3
Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
4
Strain in colander.
5
Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
6
When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
7
Cut into bite sized pieces.
8
In each of 4 bowls, divide lettuce and cucumbers.
9
Top with vermicelli.
10
Arrange chicken on top of pasta.
11
Pour about 2 ounces of dressing on each salad.
12
Sprinkle with fresh mint and peanuts.
13
Remove shells from shrimp and clean.
14
Saute shrimp in garlic, shallots and vegetable oil.
15
Set aside.
16
Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
17
Add dressing and set aside.
18
Heat grill.
19
Season shrimp with salt and pepper and 1T of the chopped basil.
20
Grill on both sides and removed when cooked (less than 5 minutes).
21
Put cucumber and carrot mixture in the middle of each of 4 plates.
22
Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Bun Ga Nuong (Grilled Chicken And Vermicelli Salad) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!