Vietnamese
Vietnamese Lemongrass Chicken Noodle Salad (Bún Gà Nướng Sả)
Grilled lemongrass chicken on cold rice noodles with fresh herbs and nuoc cham dressing.
Ingredients
- 2 chicken thighs (boneless, skinless)
- 1 stalk lemongrass (white part only, finely chopped)
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 lime (juice only)
- 1 tbsp crushed peanuts
- Fresh mint
- Fresh coriander
- ½ cucumber (thinly sliced)
- ¼ cup pickled carrot (optional)
- 1 small red chilli (sliced)
Instructions
- Combine chicken thighs with lemongrass, garlic, shallot, fish sauce, sugar and oil. Marinate for at least 1 hour.
- Make the nuoc cham dressing: combine fish sauce, lime juice, sugar, water, garlic and chilli. Stir until sugar dissolves.
- Cook the vermicelli noodles according to packet, rinse under cold water and set aside.
- Grill or pan-fry the chicken until golden and cooked through. Rest and slice.
- Assemble bowls with noodles, sliced chicken, cucumber, pickled carrot, and fresh herbs.
- Drizzle with dressing and top with crushed peanuts.
About this dish
This is the kind of salad that eats like a meal—juicy grilled chicken marinated in lemongrass and garlic, served over cold vermicelli noodles with crisp veg and a punchy fish sauce dressing. Light, fresh and full of flavour.
It’s the perfect warm weather dish, and a guaranteed crowd-pleaser. You’ll want to drink the dressing.
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