Main
Bún Gà Nướng Sả (Lemongrass Chicken Vermicelli Bowl)
50 minServes 4Nutri-Score C€€
C
50 min
50 minBún Gà Nướng Sả (Lemongrass Chicken Vermicelli Bowl)
what you need
Ingredients
chicken thighs (boneless, cut into bite-sized pieces)Meat700 g
shallot (minced)Produce2 pieces
garlic (minced)Produce4 pieces
lemongrass (finely minced)Produce3 pieces
seasoning saucePantry30 ml
dark soy saucePantry15 ml- fish sauce (for the marinade)Pantry30 ml
- oyster saucePantry20 ml
honeyPantry20 ml- chili paste (sambal)Pantry15 ml
- avocado oilPantry30 ml
sugar (for the nước chấm)Pantry65 g- fish sauce (for the nước chấm)Pantry80 ml
waterOther240 ml
lime (juiced)Produce1 piece- garlic (minced, for the nước chấm)Produce2 pieces
- chili paste (sambal, to taste)Pantry10 ml
- lettuce (shredded)Produce150 g
cucumber (julienned)Produce1 piece
vermicelli noodles (dried)Grains200 g- cilantro (chopped)Produce20 g
- mint (leaves picked)Produce15 g
- fried shallotPantry30 g
per serving
Nutrition
514kcal
- Carbs
- 54 g
- Proteins
- 33 g
- Fat
- 19 g
what you’ll use
Tools
Mixing bowl ×2
Grill
Saucepan
Colander
step by step
Method
- Step 1
Marinate the chicken
- Mince the shallot, garlic and lemongrass.
- In a bowl, combine the seasoning sauce, dark soy sauce, fish sauce, oyster sauce, honey, chili paste and avocado oil.
- Add the chicken and the aromatics, mix well and let marinate.
- Step 2
Make the nước chấm
- Warm the water with the sugar until dissolved, then let cool.
- Stir in the fish sauce, lime juice, garlic and chili paste to taste.
- Step 3
Grill the chicken
- Grill the marinated chicken over medium-high heat until charred and cooked through, turning as needed.
- Step 4
Cook the noodles
- Soak or boil the vermicelli noodles according to the package, then drain and rinse with cold water.
- Step 5
Assemble the bowls
- Arrange the lettuce, cucumber and vermicelli in bowls.
- Top with the grilled chicken, cilantro and mint.
- Spoon over the nước chấm and finish with fried shallot.
most cooked first