Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)

Bun ga nuong is a simple meal from Vietnam consisting of cold rice vermicelli mixed with fresh vegetables and topped with hot barbecued chicken. Served with nuoc cham sauce, it is a good summer dish — light, lowfat, healthy and cool.

Ingredients

• 2 cups iceberg lettuce , shredded
• 1⁄8 cup vegetable oil
• 2 whole shallots , finely chopped
• 2 cloves garlic , minced or pressed
• 4 boneless chicken breasts; 2 whole breasts split to make 4 pieces
• 1 cucumber , sliced
• ¼ cup chopped fresh mint
• ¼ cup unsalted, chopped roasted peanuts
• ½ cup rice vermicelli
• Shrimp
• ♥♦♥♦Dressing: 4 ounces water
• 1 ounce lime juice
• 2 ounces fish sauce
• 1 ounce sugar
• 1 tsp of chopped garlic
• 1 Tsp of crushed red pepper flakes
• 2 tsp of vegetable oil or 2 tsp of olive oil

Directions:

Mix dressing ingredients together

Set aside

Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft

Strain in colander

Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour

When ready to cook, grill chicken on both sides until done for about 10-15 minutes

Cut into bite sized pieces

In each of 4 bowls, divide lettuce and cucumbers

Top with vermicelli

Arrange chicken on top of pasta

Pour about 2 ounces of dressing on each salad

Sprinkle with fresh mint and peanuts

Remove shells from shrimp and clean

Sauté shrimp in garlic, shallots and vegetable oil

Set aside

Thinly slice cucumber, carrot, Daikon and red onion and mix together in a bowl

Add dressing and set aside

Heat grill

Season shrimp with salt and pepper and 1 tbsp of the chopped basil

Grill on both sides and removed when cooked

Put cucumber and carrot mixture in the middle of each of 4 plates

Arrange shrimp around then sprinkle with remaining chopped basil, mint peanuts and fried shallots

Serve immediately

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