Lemongrass Chicken Bún gà

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.

• Prep: 30 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 667
• Protein: 42 g
• Carbs: 75 g
• Fat: 18 g

Ingredients

• 600 g Chicken cutlet ( thinly sliced )
• 300 g rice vermicelli ( dry )
• 2 pc lemongrass ( finely minced )
• 4 tbsp fish sauce ( for marinade and sauce )
• 2 pc Carrot ( julienned )
• 0.5 pc Cucumber ( in sticks )
• 100 g Mung bean sprouts ( fresh )
• 40 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions ( for crunch )
• 60 ml Lime juice ( freshly squeezed )
• 1 tbsp Brown sugar ( for the marinade )
• 2 pc Garlic ( minced )
• 1 pc Thai chili optional ( seeded and sliced )
• 2 tbsp Peanut oil ( for cooking )

Instructions

1. Marinate the meat

   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. Prepare the raw vegetables

   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. Make the Nước chấm sauce

   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. Cook the vermicelli

   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. Sear the chicken

   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. Assemble the bowl

   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.

Chef's tips

• 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.

Storage

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.