Ingredients
-
4
-
2
-
2
-
1/8
-
2
-
1
-
1/4
-
1/4
-
1/2
-
-
-
4
-
1
-
2
-
1
Directions
Bun Ga Nuong (Grilled Chicken and Vermicelli Salad), This recipe comes from Chef Viet Tran of New York City’s and Philadelphia’s Le Colonial Restaurants I posted this in response to a recipe request I have neither tasted or made this (Prep time will depend on how long you marinate Use your own judgement on how much you shrimp you want with this) , This dish is the perfect light supper meal! I peeled the carrots into ribbons instead of chopping them thin and cut a little bit back on the crushed red pepper, but we really enjoyed this dish, especially the dressing!
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Steps
|
1
Done
|
Mix Dressing Ingredients Together. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Bring 3 Quarts of Water to a Boil, Add Pasta, Remove After 3-4 Minutes or When Almost Soft. |
|
4
Done
|
Strain in Colander. |
|
5
Done
|
Marinate Chicken Breasts in the Garlic, Shallots, Salt and Pepper and Vegetable Oil For at Least an Hour. |
|
6
Done
|
When Ready to Cook, Grill Chicken on Both Sides Until Done (about 10-15 Minutes). |
|
7
Done
|
Cut Into Bite Sized Pieces. |
|
8
Done
|
in Each of 4 Bowls, Divide Lettuce and Cucumbers. |
|
9
Done
|
Top With Vermicelli. |
|
10
Done
|
Arrange Chicken on Top of Pasta. |
|
11
Done
|
Pour About 2 Ounces of Dressing on Each Salad. |
|
12
Done
|
Sprinkle With Fresh Mint and Peanuts. |
|
13
Done
|
Remove Shells from Shrimp and Clean. |
|
14
Done
|
Saute Shrimp in Garlic, Shallots and Vegetable Oil. |
|
15
Done
|
Set Aside. |
