Teresa's Recipes
Bun Ga Nuong
Bun Ga Nuong, a delightful Vietnamese grilled chicken noodle salad, is a vibrant fusion of flavors and textures. This refreshing dish features tender, marinated grilled chicken served over a bed of rice noodles, accompanied by a medley of fresh herbs, crisp vegetables, and a tangy, savory dressing. It's a perfect dish for warm weather, providing a balanced meal that is both satisfying and light. Traditionally enjoyed as a street food delicacy in Vietnam, Bun Ga Nuong embodies the essence of Vietnamese cuisine with its emphasis on fresh ingredients and bold flavors.
Ingredients
- 2, boneless and skinless Chicken breasts
- to taste Salt
- to taste Black pepper
- 8 ounces Rice noodles
- 2 cups, shredded Lettuce
- 1, sliced Cucumber
- 1, julienned Carrots
- 1/2 cup, chopped Cilantro leaves
- 1/2 cup, chopped Mint leaves
- 1, finely chopped Red chili
- 2 cloves, minced Garlic
- 2 tablespoons Sugar
- 3 tablespoons Rice vinegar
- 3 tablespoons Fish sauce
- 1, juiced Lime
- 1/4 cup, crushed Roasted peanuts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 15g
- Carbs: 50g
- Protein: 30g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then slice it into thin strips.
- In a pot of boiling water, cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to cool them down and prevent sticking.
- In a small bowl, whisk together the fish sauce, rice vinegar, sugar, minced garlic, finely chopped red chili, and lime juice until the sugar is dissolved. This will be your tangy dressing.
- In a large mixing bowl, combine the cooked rice noodles, shredded lettuce, sliced cucumber, julienned carrots, chopped mint leaves, and chopped cilantro leaves. Toss gently to mix the vegetables without breaking the noodles.
- Add the grilled chicken strips to the bowl and pour the dressing over the salad. Toss everything together until evenly coated with the dressing.
- Divide the salad into serving bowls and generously sprinkle with crushed roasted peanuts for added crunch.
- Serve the Bun Ga Nuong with extra lime wedges on the side for a zesty kick.
Tips
- For a spicier kick, feel free to add more red chili or even a dash of Sriracha to the dressing.
- You can substitute chicken with tofu for a vegetarian option. Just grill it until golden and crispy.
- Feel free to add other fresh vegetables like bell peppers or bean sprouts for more variety.