Bún Thịt Gà Nướng

By

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

  • 4

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/)

Preparation

Step 1

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.