Lemongrass Chicken Bún gà
Ingredients
- 600 gChicken cutlet (thinly sliced)
- 300 grice vermicelli (dry)
- 2 pclemongrass (finely minced)
- 4 tbspfish sauce (for marinade and sauce)
- 2 pcCarrot (julienned)
- 0.5 pcCucumber (in sticks)
- 100 gMung bean sprouts (fresh)
- 40 gPeanut (roasted and crushed)
- 2 tbspFried onions (for crunch)
- 60 mlLime juice (freshly squeezed)
- 1 tbspBrown sugar (for the marinade)
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and sliced)
- 2 tbspPeanut oil (for cooking)
Method
A complete bowl where warm lemongrass-caramelized chicken meets fresh herbs and crunchy raw vegetables. The sauce must strike a perfect balance between salty fish sauce and sharp lime acidity.
- 1
Thinly slice the chicken. Mince the lemongrass and garlic. Mix with fish sauce, brown sugar, and pepper. Let rest so the flavors penetrate the meat.
- 2
Cut carrots into fine julienne and cucumber into sticks. Mix carrots with a bit of vinegar and sugar to soften them. Wash and dry the mint and coriander.
- 3
Dissolve white sugar in lime juice and a bit of water. Add fish sauce, minced garlic, and sliced Thai chili. The sauce should be clear and balanced.
- 4
Plunge rice vermicelli into boiling water. As soon as they are tender to the bite, rinse immediately in cold water to stop cooking and prevent sticking.
- 5
Heat peanut oil in a very hot wok or pan. Sauté chicken over high heat. The meat should be well browned, almost caramelized on the edges while remaining juicy.
- 6
Place vermicelli at the bottom, add lettuce, raw vegetables, bean sprouts, and herbs. Place the hot chicken on top. Sprinkle with crushed peanuts and fried onions.
Frequently asked questions
How do you get this dish right?
- The secret is the pan temperature: it should slightly smoke before adding the chicken to get that golden crust without boiling the meat.
- Don't skip rinsing the vermicelli in cold water; it ensures they stay springy and don't turn into a solid clump.
How long does this dish keep?
This dish should be eaten immediately. Components can be prepared in advance and stored separately in the fridge, but assembly must be done at the last minute.
