Bun Ga Nuong
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Sauce or - nuoc cham:
  • juice of 1 lime
  • 1 tbsps brown sugar
  • 2 tbsps fish sauce
  • 4 cloves garlic, minced
  • Whisk together all ingredients until sugar is dissolved. Set aside.
  • Bun ga nuong:
  • 1 (200g) chicken breast, sliced
  • 1 stem lemongrass (the tender white part only), finely chopped
  • 1 clove garlic, crushed
  • 1½ tablespoons fish sauce
  • 65g mung bean vermicelli - these are lower GI than regular rice noodles (also known as glass noodles) - this was ¼ of the packet I bought which was very helpfully separated into 4 bundles!  Once softened this made 2 cups = 1 cup for each serve
  • 3-4 lettuce leaves (I used about 8 baby cos leaves)
  • 1½ cups bean sprouts
  • 1 small Lebanese cucumber
  • 8 fresh basil leaves
  • 10 mint leaves
  • 12 Vietnamese mint leaves
  • 1 carrot, finely julienned
  • 2 teaspoons rice bran oil
  • 1 small red onion, sliced thinly
  • 2 tablespoons raw peanuts, roughly chopped
  • 1 tablespoon sweet chilli sauce
Instructions
  1. To make the bun ga nuong:
  2. Combine chicken, lemongrass, garlic and fish sauce.  Set aside and allow to marinade for 20 minutes while you prepare everything else.
  3. Soak vermicelli in boiling water, about 15 minutes until soft. They go semi-translucent when ready. Drain and reserve.
  4. Meanwhile, wash and dry lettuce, then shred roughly.
  5. Wash and dry cucumber.  Using a vegetable peeler, shred cucumber into fine strips.
  6. Wash and dry herbs.  Roll the herbs together (easiest if you use the largest leaves to wrap around the smaller leaves) and slice thinly.
  7. Cut the carrot into fine julienne strips.
  8. Slice the onion in half, then into ½ moon shapes quite thin.
  9. Grab your 2 serving bowls and place half of the noodles in the bottom of each bowl.  Top with shredded lettuce.  Sprinkle the bean sprouts, cucumber slices and herbs over the lettuce.  Set bowls aside.
  10. Heat a wok or frying pan over a medium-high heat setting.  Quickly toss in the peanuts and toast for 1-2 minutes until lightly browned.  Tip into a small bowl and set aside.
  11. Add the oil and the sliced onion to the wok.  Stir the contents around the pan for a few minutes, then toss the chicken in.  Cook for a few minutes until the chicken is cooked and starting to brown.  Turn off heat.
  12. Top each noodle salad with the chicken, pour over a couple of teaspoons of sweet chilli sauce, then sprinkle with the chopped peanuts.
  13. Pour over some nuoc cham and stir sauce through before eating.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/02/18/bun-ga-nuong/