Bun Ga Nuong Sa (Grilled Lemongrass Chicken Noodle Bowl)
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Ingredients
- 600 g chicken thigh fillets
- 2 lemongrass stalks
- 2 garlic cloves
- 2 tbsp fish sauce
- 300 g rice vermicelli noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 little gem lettuce
- 1 fresh mint
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 38.4 g
- Carbohydrate
- 69.1 g
- of which sugars
- 3.8 g
- Fat
- 12.5 g
- of which saturates
- 2.8 g
- Fibre
- 4.3 g
- Salt
- 2.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the lemongrass and garlic and toss with the chicken thighs and fish sauce; leave to marinate for 10 minutes.
- 2
Grill or fry the chicken for 12-14 minutes, turning, until cooked through with no pink remaining, then slice.
- 3
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.
- 4
Divide the noodles between four bowls and top with carrot, cucumber and lettuce.
- 5
Lay the sliced chicken over the top, scatter with mint and peanuts, and serve with extra fish sauce for drizzling.
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