Bún Gà Nướng
Serves 430 mins prep
This Vietnamese rice noodle salad features juicy pan-seared chicken, fresh herbs, crisp veggies, and cool rice noodles, all complemented by the tangy-sweet nước chấm sauce. The use of premium Chin Su fish sauce and hot sauce adds an exciting depth of flavor to this refreshing dish.
0 servings
What you need
Instructions
1. Marinate the chicken thighs with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and hot sauce. Leave it to marinate for at least 30 minutes. 2. While the chicken is marinating, prepare the nước chấm sauce by mixing minced garlic, lime juice, rice vinegar, fish sauce, sugar, and hot sauce in a bowl, then add cold water to combine. 3. Once marinated, pan-sear the chicken thighs on medium-high heat until they are fully cooked through and have a nice seared exterior. 4. Prepare the rice noodles according to their package instructions. 5. Assemble the salad by serving the cooked rice noodles with the sliced pan-seared chicken on top, then garnish with fresh herbs and additional veggies if desired. 6. Drizzle the nước chấm sauce over the assembled salad before serving.