Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)

Name: Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)
Prep time: 2 h
Cook time: 30 min
Yield: 4 people
Ingredients: 1.1 pound deboned chicken thighs; 2 talks lemongrass; 1 big clove garlic; 1 big clove shallot; 3 tbsp water; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp oyster sauce; 2 tbsp honey; 1 tbsp cooking oil; 3 tbsp fish sauce; 3 tbsp sugar; 6 tbsp warm water; 2 tsp rice vinegar; minced garlic; minced chili; 1 package thin rice noodles (bún); lettuce; bean sprouts; carrot; cucumber; Thai basil, mint; Vietnamese Scallion Oil (Mỡ hành); Vietnamese pickled carrot & daikon (đồ chua); roasted peanuts; fried shallots

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Servings
4 people
Course
Main Course, Dinner
Cuisine
Vietnamese

Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)

Gael Pickett

Report

This Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng) is a simple yet delicious recipe. Vermicelli noodles are mixed with fresh vegetables and herbs, topped with juicy lemongrass chicken, and finished with a tangy Nước Chấm dipping sauce.

Share:

I Made This!

Be the first!

Print

17 people printed this

Save this

Be the first!

Ingredients

Servings

1.1 pound deboned chicken thighs
2 talks lemongrass (or 2 tbsp minced lemongrass)
1 big clove garlic
1 big clove shallot
3 tbsp water
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
2 tbsp honey
1 tbsp cooking oil

Nước Chấm Dipping Sauce

3 tbsp fish sauce
3 tbsp sugar
6 tbsp warm water
2 tsp rice vinegar
minced garlic (to your taste)
minced chili (to your taste)

Rice Noodles, Vegetables & Herbs

1 package thin rice noodles (bún)
lettuce (shredded)
bean sprouts
carrot (cut into matchsticks)
cucumber (cut into matchsticks)
Thai basil, mint...
Vietnamese Scallion Oil (Mỡ hành) (optional)
Vietnamese pickled carrot & daikon (đồ chua) (optional)
roasted peanuts (optional)
fried shallots (optional)

Add to Shopping List

Instructions

Chicken

Blend the garlic, shallots, and lemongrass with water.
Mix this blend with the chicken thighs, fish sauce, soy sauce, oyster sauce, and honey. Marinate for 1 hours or overnight in the fridge.
Before baking, let the marinated chicken come to room temperature for 20 minutes and preheat the oven to 390°F (200°C).
Bake the chicken at 390°F (200°C) for about 20 minutes or until golden brown.
Let them rest for 5 minutes before cutting into bite-sized pieces.

Dipping Sauce

Combine fish sauce, sugar, warm water, and vinegar. Stir in minced garlic and chili.

Assemble

Prepare the rice vermicelli according to the package instructions.
In a bowl, layer the rice vermicelli with bean sprouts, shredded lettuce, and herbs. Top with the grilled chicken.
Drizzle Nước Chấm dipping sauce over the dish, mix well and enjoy.
For extra flavor, add scallion oil, roasted peanuts, fried shallots, and pickled vegetables.