Best 4 Bun Ga Nuong Grilled Chicken And Vermicelli Salad Recipes

**Grilled Chicken and Vermicelli Salad: A Refreshing Vietnamese Delight**

Discover the vibrant flavors of Vietnamese cuisine with our grilled chicken and vermicelli salad, known as Bún Gà Nướng. This refreshing and flavorful dish combines tender grilled chicken, aromatic herbs, crunchy vegetables, and thin rice vermicelli noodles, all tossed in a tangy and savory fish sauce dressing. Experience the perfect balance of sweet, sour, and salty flavors in every bite. Our collection of recipes provides options for both traditional and modern variations of this classic Vietnamese dish, catering to diverse tastes and dietary preferences. From the classic grilled chicken to vegetarian and vegan alternatives, let your taste buds embark on a culinary journey to the streets of Vietnam.

Let's cook with our recipes!

VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE

Vermicelli Noodle Bowl | Bun Ga Nuong Recipe image

Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that's served with everything in Vietnam.

Provided by Calleigh

Categories Main Course Recipe

Time 20m

Number Of Ingredients 25

Ingredients

1.5 lb chicken thigh fillets
1 tbsp garlic (chopped)
1/2 sliced of medium-size onion/shallot
2 tbsp brown sugar
1 stalk of lemongrass (trimmed and chopped)
1/4 tsp black pepper
1 1/2 tsp dark soy sauce
1 1/2 tbsp fish sauce
1 tbsp vegetable oil
1/2 cup fish sauce
1/4 cup rice vinegar
5 tbsp water
3 tbsp brown sugar
1 small garlic clove (finely chopped)
1 Thai red chili (finely chopped)
1/4 cup fresh lime juice
7 oz dried vermicelli noodles
2 cucumber (julienned)
2 carrots (julienned)
5 cups iceberg lettuce (finely sliced)
3 cups bean sprouts
A handful of mint leaves
A handful of cilantro/coriander
Sliced red chili (optional)
2 Lime wedges

Steps:

In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
Nick with a knife to test the doneness and transfer to a plate once ready.
In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.

Nutrition Facts : Calories 756.71 kcal, Carbohydrate 73.76 g, Protein 42.52 g, Fat 33.61 g, SaturatedFat 8.23 g, Sodium 3652.98 mg, Fiber 7.62 g, Sugar 24.37 g, ServingSize 1 serving

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) image

This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).

Provided by Teresa M

Categories Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
2 cloves garlic, minced or pressed
2 whole shallots, finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce, shredded
1 cucumber, sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted, chopped roasted peanuts
1/2 cup rice vermicelli (available in Asian grocery stores)
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Steps:

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

GRILLED CHICKEN & NOODLES (BUN GA NUONG)

Grilled chicken & noodles (Bun ga nuong) image

Serve spiced chicken thigh patties with a caramel glaze on a bed of rice noodles and julienned carrots for a classic Vietnamese dish bursting with flavour

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 17

Ingredients

250g thin rice noodles
1handful each dill , mint, coriander and Asian basil (optional)
2 carrots , peeled and julienned
sliced shallot , to serve
chopped roasted peanuts , to serve
1 garlic clove
3 small shallots
2 lemongrass stalks, lower third crushed, inner heart finely chopped
400g skinless boneless chicken thighs
3 tbsp palm sugar or soft brown sugar
1 tbsp fish sauce
1 tbsp oil , for brushing
2 tbsp palm sugar or caster sugar
1 tsp finely chopped ginger
2 garlic cloves
2 tbsp fish sauce
125ml lime juice

Steps:

First, make the patties. In a food processor, blend the garlic, shallots and lemongrass until fine. Add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pepper and blitz again to mince. Mix together well and divide into 18 patties. Roll and flatten, then place on a large baking tray. Brush with oil.
Heat the grill. In a small saucepan, melt the remaining sugar with 1 tbsp water, then remove from the heat. Grill the patties for 2 mins on one side until golden, then flip them over. Brush with the sugar-water mix and grill for 2 more mins or until golden and crisp. Remove and brush with more of the water. Meanwhile, make the dressing by combining all the ingredients with 2 tbsp hot water in a small bowl.
Soak the noodles following pack instructions until al dente, about 3-5 mins, then drain. Use scissors to cut into shorter pieces, then divide between 4 bowls. Top with the chicken patties, the herbs, carrots and a sprinkling of shallots and peanuts. Serve with the lime ginger dressing to pour over.

Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)

Bun Thit Nuong (Grilled Pork and Vermicelli Salad) image

Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.

Provided by Spectatrix

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb pork shoulder, sliced thin
1 tablespoon diced garlic
2 tablespoons oyster sauce
1/4 cup sugar
1/4 cup sake
1/4 cup fish sauce
1/4 cup oil
1/2 teaspoon five-spice powder
fresh ground pepper
1/2 cup fish sauce
1/2 cup sugar
1 cup hot water
1 teaspoon crushed garlic
1 -2 Thai chile
1 slice lime
4 cups rice vermicelli
2 cups iceberg lettuce, chopped
2 cups bean sprouts
1 cup mint, chopped
1 cup cilantro, chopped
1 carrot, julienned
1 cucumber, julienned
1/2 cup chopped peanuts
hoisin sauce, to taste

Steps:

Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
Boil vermicelli according to package directions, draining once cooked through.
Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

Nutrition Facts : Calories 732.3, Fat 43.5, SaturatedFat 10.2, Cholesterol 80.5, Sodium 3641.2, Carbohydrate 55.8, Fiber 5.5, Sugar 45, Protein 30.2

Tips:

- Use fresh, high-quality ingredients for the best flavor. - Marinate the chicken in a flavorful marinade for at least 30 minutes, or up to overnight. - Grill the chicken over medium-high heat so that it cooks evenly without burning. - Cook the chicken until it is cooked through, but not dry. - Make the vermicelli salad while the chicken is cooking. - Use a variety of fresh vegetables in the vermicelli salad for a colorful and flavorful dish. - Dress the vermicelli salad with a light and tangy dressing. - Serve the grilled chicken and vermicelli salad together, garnished with fresh herbs and a squeeze of lime juice.

Conclusion:

This grilled chicken and vermicelli salad is a delicious and healthy Vietnamese dish that is perfect for a summer meal. The chicken is flavorful and juicy, the vermicelli salad is light and refreshing, and the combination of the two is simply irresistible. This dish is also relatively easy to make, so it's a great option for a weeknight dinner or a casual weekend lunch. If you're looking for a new Vietnamese dish to try, this grilled chicken and vermicelli salad is a great place to start.