Bun Ga Nuong (Chicken and Vermicelli)

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    385 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 24 grams protein; 55 milligrams cholesterol; 1492 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
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. Grill the chicken on both sides until done. Cut into bite-size pieces.
4. In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
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.

1 hour 20 minutes