Rice Vermicelli (Bun) with Grilled Chicken
Ingredients:
8 oz boneless skinless chicken thigh or breast
8 oz dried rice vermicelli (江西米粉)
1 to 1½ oz fresh or pickled carrot (shredded)
2 to 3 oz cucumber (shredded)
1½ oz lettuce (shredded)
3 oz beansprout
3 Tbsp chopped peanut
to taste cilantro (chopped)
2 tsp red chili pepper (finely minced) optional
Chicken Marinade:
1/3 tsp sugar
3 tsp salt
1/8 tsp cayenne pepper powder
2 tsp lemongrass (finely minced)
2 tsp shallot (finely minced)
1 tsp garlic (finely minced)
1 tsp oil
Sweet and Sour Dressing:
2 Tbsp lime juice
4 Tbsp water
2½ Tbsp sugar
2 Tbsp fish Sauce
1 tsp red chili (finely minced)
Method:
- Cut chicken into 1/4″ thick, 2″ long slices. Add marinade and mix well. Set aside for about 1 hour.
- Remove tips from beansprout (optional). Rinse and drain. Blanch in boiling water for about 1 minute, if desired. Drain and arrange in the bottom of 2 large noodle bowls.
- Mix dressing by dissolving sugar in hot water. Add lime juice, fish sauce and chili. Mix well and set aside.
- Bring 12 cups of water to a boil in a wok or large Dutch oven. Add rice vermicelli and bring to a boil. Turn off heat. Cover wok and stand rice vermicelli in water for about 13 minutes or according to package instructions. Remove and rinse under running cold tap water until completely cooled. Drain well. Arrange on top of beansprout in noodle bowls.
- Cook chicken in a non-stick skillet or saute pan with about 1 tsp oil until both sides are golden and with some burnt touches (or simply by grilling it).
- To assemble: Arrange carrot, cucumber, lettuce and cooked chicken evenly over rice vermicelli. Spoon over about 3 Tbsp dressing. Then top with peanut, cilantro, and chili (if using). Mix well and enjoy as a light and refreshing meal.
Makes 2 servings.
Note:
Dried Rice Vermicelli should be the straight, loose type size like spaghetti but shorter. Taste for tenderness if using other brand than the one suggested.
Nutrition value per serving:
Calorie 727, Fat 13.1 g, Carbohydrate 110 g, Fibre 2 g, Sugar 14 g, Cholesterol 73 mg, Sodium 1,373 mg, Protein 45 g.
See my related posts:
- Chicken Breast vs Chicken Thigh in Nutrition Value
- Dried Rice Vermicelli (江西米粉)
- Fish Sauce
- Other cooking class ingredients
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