Vietnamese Chicken Vermicelli Noodle Soup Bun Ga Recipes

VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE

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.

VIETNAMESE CHICKEN VERMICELLI NOODLE SOUP (BUN GA)

Steps:

• In a pot over high heat with boiling water, add chicken backs and necks, 1 teaspoon of salt and white wine. Parboil for 2-3 minutes, and then rinse the chicken parts under water. Set aside.
• Prepare all aromatics (ginger, garlic and shallots). Put all the spices (black cardamom pods, star anises and coriander seeds) in a spice pouch.
• In a clean pot, add chicken parts, chicken thighs and/or breasts and 10 1/2 cups of water. Bring it to a boil, skim off any foam or impurities. Reduce heat to a simmer. Add 2 teaspoons of salt, ginger, garlic, shallots and the spice pouch to the pot. Partially cover the pot and leave it to simmer very gently.
• After about 15 minutes, when the chicken thighs are fully cooked, transfer them to an ice bath. Amount of time may differ if you use chicken breasts. Continue to simmer the broth for another 25-30 minutes.
• While the broth is still simmering, prepare vermicelli noodles according to package instructions and garnishing herbs (kaffir lime leaves, scallions, cilantro). Also shred the chicken meat. Add noodles, chicken meat, herbs and black pepper to serving bowls.
• After 25-30 minutes, add 3 tablespoons of fish sauce to the broth (more or less to taste). Bring the broth back to a boil, and then ladle broth into serving bowls. Serve immediately.

BUN GA NUONG (CHICKEN AND VERMICELLI)

Steps:

• Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
• Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
• Grill the chicken on both sides until done. Cut into bite-size pieces.
• In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
• Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.