Lemongrass Grilled Chicken Noodle Bowl — Bun Ga Nuong
Saigon vermicelli bowl topped with lemongrass and honey grilled chicken thigh layered over rice noodles with shredded lettuce, cucumber, herbs, pickled carrot, crushed peanuts, and crispy shallot, dressed with a pour of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and 60g shallot. Whisk into honey, 1/4 cup fish sauce, dark soy, black pepper, and oil. Toss chicken in marinade 10 minutes at room temperature until glossy. Peel carrot into matchsticks. Slice red chillies into rings. Whisk 1/4 cup fish sauce, hot water, sugar, lime juice, and chilli 1 minute until pale amber. Toss carrot in to pickle. Slice cucumber into thin half-moons. Pick mint and cilantro leaves; tear lettuce into bite-sized pieces. Crush peanuts.
Boil
Bring a medium pot of water to a rolling boil over high heat 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, and shake until noodles loosen into clean strands.
Grill
Heat grill pan over high heat 3 minutes until ripping hot. Lay chicken slices in a single layer, cook 2–3 minutes per side until edges char and marinade caramelises into deep mahogany glaze.
Plate
Lay shredded lettuce in the base of two deep bowls, mound vermicelli over, fan grilled chicken on top. Scatter cucumber, herbs, pickled carrot lifted with a slotted spoon, crushed peanuts, and fried shallot. Pour nuoc cham over to dress.
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