Bun Ga Nuong (grilled Chicken And Vermicelli Salad)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
• 2 cloves garlic, minced or pressed
• 2 whole shallots, finely chopped
• 1/8 cup vegetable oil
• 2 cups iceberg lettuce, shredded
• 1 cucumber, sliced
• 1/4 cup chopped fresh mint
• 1/4 cup unsalted, chopped roasted peanuts
• 1/2 cup rice vermicelli (available in asian grocery stores)
• shrimp
• 4 ounces water
• 1 ounce lime juice
• 2 ounces fish sauce
• 1 ounce sugar
• 1 teaspoon chopped garlic
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons vegetable oil or 2 teaspoons olive oil

Recipe

• 1 mix dressing ingredients together.
• 2 set aside.
• 3 bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
• 4 strain in colander.
• 5 marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
• 6 when ready to cook, grill chicken on both sides until done (about 10-15 minutes).
• 7 cut into bite sized pieces.
• 8 in each of 4 bowls, divide lettuce and cucumbers.
• 9 top with vermicelli.
• 10 arrange chicken on top of pasta.
• 11 pour about 2 ounces of dressing on each salad.
• 12 sprinkle with fresh mint and peanuts.
• 13 remove shells from shrimp and clean.
• 14 saute shrimp in garlic, shallots and vegetable oil.
• 15 set aside.
• 16 thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
• 17 add dressing and set aside.
• 18 heat grill.
• 19 season shrimp with salt and pepper and 1t of the chopped basil.
• 20 grill on both sides and removed when cooked (less than 5 minutes).
• 21 put cucumber and carrot mixture in the middle of each of 4 plates.
• 22 arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.