Bún Thịt Gà Nướng

http://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ but with chicken

Photo by Emily K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1.5

    lbs [0.7 kg] chicken or turkey schnitzel or cutlets

  • 1

    package rice vermicelli (small or medium thickness)

  • Marinade

  • 2

    cloves garlic, minced

  • 1.5

    shallots, minced

  • 1/4

    cup sugar

  • 1

    tbsp fish sauce

  • 1/2

    tbs thick soy sauce

  • 1/2

    tbsp pepper

  • 3

    tbsp neutral cooking oil

  • Vegetables

  • mint – (rau thơm)

  • Vietnamese perilla – tiá tô (use Thai basil if you can't find the perilla and balm)

  • Vietnamese balm – kinh giới

  • cucumbers, sliced – (dua leo)

  • Garnish

  • đồ chua (http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)

  • mở hành (http://www.hungryhuy.com/vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh/)

  • crushed peanuts

  • Dipping Sauce

  • nước chấm (http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/)

Directions

1. If you can't find thinly sliced poultry, freeze it slightly so you can slice it thinly. About ⅛” (0.3 cm) or slightly thicker works well. 2. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. 3. Marinate the meat for at least 1 hour, or overnight for better results. 4. Preheat the oven to 375 F [190 C]. 5. Bake the pork for 10-15 minutes or until almost done. Finish cooking by broiling in the oven until a nice golden brown develops.

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