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Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)


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2hrs 30mins

Ingredients Nutrition


  1. Mix dressing ingredients together.
  2. Set aside.
  3. Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
  4. Strain in colander.
  5. Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
  6. When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
  7. Cut into bite sized pieces.
  8. In each of 4 bowls, divide lettuce and cucumbers.
  9. Top with vermicelli.
  10. Arrange chicken on top of pasta.
  11. Pour about 2 ounces of dressing on each salad.
  12. Sprinkle with fresh mint and peanuts.
  13. Remove shells from shrimp and clean.
  14. Saute shrimp in garlic, shallots and vegetable oil.
  15. Set aside.
  16. Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
  17. Add dressing and set aside.
  18. Heat grill.
  19. Season shrimp with salt and pepper and 1T of the chopped basil.
  20. Grill on both sides and removed when cooked (less than 5 minutes).
  21. Put cucumber and carrot mixture in the middle of each of 4 plates.
  22. Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

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