COM GA NUONG RECIPES

Name: Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 serving(s)
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

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD) RECIPE ...

Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) Recipe ... image

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).

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 469.7, FatContent 29.7, SaturatedFatContent 6.1, CholesterolContent 92.8, SodiumContent 569.1, CarbohydrateContent 16.9, FiberContent 2.5, SugarContent 10, ProteinContent 35.1

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN (BUN GA NUONG ...

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong ... image

Vietnamese-style vermicelli noodle salad with lemongrass chicken, fresh vegetables and nuoc cham dressing. Get this recipe for Bun Ga Nuong. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 30S

Prep Time 20S

Yield 3-4

Number Of Ingredients 24

Ingredients

600 - 800g skinless chicken thigh fillets
2 garlic cloves (finely chopped)
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp light soy sauce
2 tbsp brown sugar
1 tbsp vegetable oil
1 stalk lemongrass (white part only, bruised and sliced into pieces)
¼ cup fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (finely chopped)
1 red birdseye chilli (finely chopped )
3 tbsp lime juice
½ tbsp oil
200g vermicelli noodles
2 carrots (julienned)
2 cucumbers (remove seeds and julienne)
5 cups iceberg lettuce (finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of coriander
Lime wedges (to serve - optional)

Steps:

To Prep In a mixing bowl, combine all the marinade ingredients until the sugar is completely dissolved. Add the chicken fillets and mix well. Set aside and let the chicken marinate for at least an hour – overnight for best results. In another bowl, combine all the ingredients all the Nuoc Cham ingredients and mix until the sugar has dissolved. Adjust the taste to suit yours and set aside. To Cook Prepare the vermicelli according to packet instructions. Rinse the noodles in cold water when they are done and set aside. When your chicken is done marinating, heat up some oil in a non-stick pan over medium heat. Pan-fry the chicken in the pan until they are done and allow the chicken to rest for a few minutes. Remove any pieces of lemongrass on the chicken and slice the chicken into 1cm slices. Split the noodles into even portions and place in individual bowls. Add the fresh herbs and vegetables to the bowl of noodles and top with the lemongrass chicken. Drizzle a few tablespoons of the Nuoc Cham over the noodles and serve with lime wedges.

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