Bun Ga Nuong

Ingredients

Chicken breasts

2, boneless and skinless

Salt

to taste

Black pepper

to taste

Rice noodles

8 ounces

Lettuce

2 cups, shredded

Cucumber

1, sliced

Carrots

1, julienned

Cilantro leaves

1/2 cup, chopped

Mint leaves

1/2 cup, chopped

Red chili

1, finely chopped

Garlic

2 cloves, minced

Sugar

2 tablespoons

Rice vinegar

3 tablespoons

Fish sauce

3 tablespoons

Lime

1, juiced

Roasted peanuts

1/4 cup, crushed

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add the grilled chicken strips to the bowl and pour the dressing over the salad. Toss everything together until evenly coated with the dressing.
8. Divide the salad into serving bowls and generously sprinkle with crushed roasted peanuts for added crunch.
9. Serve the Bun Ga Nuong with extra lime wedges on the side for a zesty kick.