Bun Ga Nuong (Chicken and Vermicelli)

Recipe from Viet Tran

Adapted by Moira Hodgson

Published July 29, 1995

Total Time
1 hour 20 minutes
Rating
4(169)
Comments
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Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice. —Moira Hodgson

Featured in: FOOD; Flavor and Texture in Vietnamese Salads

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Ingredients

Yield:4 servings

  • 2 whole chicken breasts, split to make 4 pieces

  • 2 cloves garlic, finely chopped

  • 2 shallots, finely chopped

  • Coarse salt and freshly ground pepper to taste

  • 1 tablespoon vegetable oil

  • ½ cup dry rice vermicelli (available in Asian grocery stores)

  • 1 small head of iceberg lettuce, shredded

  • 2 cucumbers, sliced

  • ¼ cup fresh mint, chopped

  • ¼ cup unsalted roasted peanuts, chopped

FOR THE CHILI-LIME VINAIGRETTE

  • ½ cup water

  • Juice of 1 lime

  • 4 tablespoons Vietnamese fish sauce

  • 1 tablespoon sugar

  • 1 clove garlic, chopped

  • 1 tablespoon chopped red chili pepper

  • 2 tablespoons vegetable or olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 99 milligrams cholesterol; 603 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 1599 milligrams sodium; 40 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.

  2. Step 2

    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.

  3. Step 3

    Grill the chicken on both sides until done. Cut into bite-size pieces.

  4. Step 4

    In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.

  5. Step 5

    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.

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Ratings

4 out of 5
169 user ratings
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Comments

Heidi Waldmann

Please explain “1/4 cup dry rice vermicelli.” Should that be 1/4 lb.? Really looking forward to making this as it's one of my husband's favorites!

Rosita

So good! I halved the recipe but not the dressing and I am so glad because I used it almost all. Used jalapeño and a dash of Sriracha. Shredded carrots and jicama batons instead of cukes, added scallions, cilantro and mint.

Miabi

Phenomenal recipe; I hope more people find it. The vinaigrette is amazing! And can be made very quickly. In nyc I can now find vermicelli, fish sauce, and thai chilies easily in a regular grocery store. I marinated the chicken for 2.5 days just b/c of my schedule, and it turned out super tender (sauteed about 4 mins per side as I don't have a grill), will marinate at least overnight in the future. Would also work well on as a lettuce wrap rather than over chopped lettuce.

eleanor

Cut chicken into bite sized pieces and marinated in shallots, garlic, a couple tbs sugar, 1T fish sauce, 1/2T soy sauce, pepper, and 3T oil. Marinated for 6-8 hours and cooked in a skillet quickly.

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Credits

Adapted from Viet Tran, Le Colonial

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