Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)

Recipe by Teresa M
READY IN: 2hrs 30mins




  • Mix dressing ingredients together.
  • Set aside.
  • Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
  • Strain in colander.
  • Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
  • When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
  • Cut into bite sized pieces.
  • In each of 4 bowls, divide lettuce and cucumbers.
  • Top with vermicelli.
  • Arrange chicken on top of pasta.
  • Pour about 2 ounces of dressing on each salad.
  • Sprinkle with fresh mint and peanuts.
  • Remove shells from shrimp and clean.
  • Saute shrimp in garlic, shallots and vegetable oil.
  • Set aside.
  • Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
  • Add dressing and set aside.
  • Heat grill.
  • Season shrimp with salt and pepper and 1T of the chopped basil.
  • Grill on both sides and removed when cooked (less than 5 minutes).
  • Put cucumber and carrot mixture in the middle of each of 4 plates.
  • Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.