Description
This vibrant Vietnamese salad bowl, Bún Gà Nướng, features tender grilled chicken marinated in aromatic lemongrass and garlic, served over a bed of refreshing rice vermicelli noodles, crisp vegetables, and fresh herbs. Finished with a tangy and slightly sweet fish sauce dressing, this dish is a delightful balance of savory, sweet, and citrus flavors that’s perfect for a light, healthy meal.
Ingredients
Scale
Chicken Marinade
- 500 g Chicken fillet (1.1 lb)
- 2 cloves Garlic (minced)
- 2 tbsp Brown sugar
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 Lime (juiced from 1 lime)
- 1 tbsp Vegetable oil
- 1 tbsp Lemongrass (finely ground)
Nước mắm Fish sauce Dressing
- 50 g Granulated sugar (¼ cup)
- 60 ml Water (¼ cup)
- 2 cloves Garlic (finely minced)
- 2–4 tbsp Vietnamese fish sauce (adjust to taste)
- 2 Fresh limes juiced (adjust to taste)
- 1–2 Red chili, bird’s eye, thinly sliced (adjust to taste)
Salad
- 200 g Dried rice vermicelli noodles (7 oz)
- 1 Carrot (large, coarsely grated)
- 1 Cucumber (seedless, cut into thin sticks or noodles)
- 6 leaves Iceberg or romaine lettuce (coarsely chopped)
- Fresh mint leaves (coarsely chopped)
- Fresh cilantro (coarsely chopped)
- Crushed peanuts (for topping)
Instructions
- Prepare the Lemongrass: Cut the lemongrass finely and grind it in a mortar and pestle until well crushed to release its aroma and flavors.
- Make the Chicken Marinade: In a medium bowl, combine the sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, ground lemongrass, brown sugar, and vegetable oil. Mix thoroughly to coat the chicken well and allow it to marinate for 30 minutes to 1 hour at room temperature.
- Prepare the Nước Mắm Dressing: In a saucepan over medium heat, dissolve granulated sugar in water by stirring until fully dissolved. Allow the syrup to cool completely. Once cooled, stir in finely minced garlic, 2 tablespoons Vietnamese fish sauce, juice of 1 lime, and thinly sliced red bird’s eye chili. Adjust fish sauce and lime juice quantities according to taste to balance salty and citrus flavors.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a cast iron skillet, frying pan, or wok over high heat. Sear the marinated chicken slices until cooked through and slightly caramelized, about 3-5 minutes per side depending on thickness. Remove from heat and set aside.
- Cook the Noodles: Boil rice vermicelli noodles according to the package instructions until just tender. Drain and rinse under cold running water to stop cooking and prevent sticking. Set aside in a colander to drain fully.
- Prepare Vegetables and Herbs: Coarsely grate the carrot and cut the cucumber into thin sticks or make into noodle shapes. Chop iceberg or romaine lettuce into bite-sized pieces. Wash and coarsely chop fresh mint and cilantro leaves.
- Assemble the Salad: In individual bowls or a large serving platter, combine the rice vermicelli noodles, grated carrot, cucumber sticks, chopped lettuce, mint, and cilantro. Top with the warm cooked chicken and sprinkle crushed peanuts over the salad. Serve the dish immediately with ample Nước mắm dressing on the side for drizzling according to taste.
Notes
- Marinating the chicken for at least 30 minutes helps to infuse the flavors deeply.
- Adjust fish sauce, lime juice, and chili in the dressing according to your preferred balance of salty, sour, and spicy.
- Using fresh herbs like mint and cilantro adds refreshing, aromatic notes to the dish.
- Serve the salad immediately after assembly to preserve the freshness and texture of the ingredients.
- Adding crushed peanuts on top adds a delightful crunch and nutty flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
Keywords: Vietnamese salad, Bún Gà Nướng, lemongrass chicken, rice vermicelli salad, Vietnamese chicken bowl, fresh herbs salad, fish sauce dressing, grilled chicken salad
