Roasted Chicken and Vermicelli Salad (Bun Ga Nuong)

Lately, blogging is taking up a lot of my spare time. I really enjoying the cooking and eating part, but not the writing part quite so much. Looking back at the old posts when I just ‘went public’ with the blog in July 2010, I have really come long way with the cooking and photography. I love trying new recipe ideas and combining Asian cooking and Western cooking and ‘fusion’ things up. But of course, it doesn’t always work! It also requires a good knowledge of different cuisines and cooking techniques, which I still have long way to go before I can truly master lots of techniques~!

A good friend of mine, Ha, is as enthusiastic about food as I am. She invited us over to her house for a Saturday lunch and cooked a fantastic Vietnamese noodle and chicken salad and baked cassava pudding. Thanks, Ha, for your support to Delicious Vietnam #13 created by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. I am proudly the host of the May 2011 issue (#13).

Serves 4

Ingredients:

For the marinated chicken:

1.5 kg chicken maryland or 1 whole chicken (skin on)
3/4 cup of soy sauce
5 cloves garlic, finely chopped

Other ingredients:

300g dry vermicelli noodles
1 tbsp white vinegar
1 big bunch of Thai basil
1 big bunch of spearmint
1 big bunch of coriander
1 bag of oak leaf lettuce
1 bag of bean sprouts
2 cucumbers

For the dressing:

1/2 cup sugar
1/2 cup white vinegar
1/2 cup fish sauce
1/2 cup hot water
Fresh chilli to your liking
4 cloves garlic or to your liking

Method:

Marinate the chicken pieces in the garlic and soy sauce for at least an hour (overnight is better).

Preheat the oven to 180 degrees.

Mix dressing ingredients together and set aside.

Roast the chicken for about 1 hour in the oven, turn once half way through. You want the skin to be quite crispy without the meat being too dry.

In a large saucepan, bring 3/4 of a saucepan of water to the boil. Add white vinegar to the water, then the vermicelli noodles, cook until soft. Strain in colander, then run cold water through the noodles to cool them immediately. This process will give the noodles the right texture.

While the chicken is cooking, wash and chop all vegetables and herbs.

Chop the chicken to bite size pieces when it’s cooked.

To serve, take a large bowl, add vermicelli noodles first, then all leafy salad and herbs, top with chicken pieces, adding dressing last and enjoy!

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3 Responses to Roasted Chicken and Vermicelli Salad (Bun Ga Nuong)

  1. Pingback: Delicious Vietnam #13 – May 2011 Recap | My Fusion Kitchen

  2. Simple flavours but an outstanding dish! This looks really good! Thanks for the recipe :)

  3. another winning recipe! :)

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