Vietnamese Noodle Salad bún gà nướng สลัดเวียดนาม - Episode 160

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and provides umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and provide a similar crunch.

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein alternative.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

Marinate the chicken with 2 tablespoons chopped carrot, 2 tablespoons chopped lemongrass, 1 teaspoon garlic powder, 1 teaspoon salt, pepper, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 2 tablespoons vegetable oil. Mix well and marinate for 30 minutes.

While the chicken is marinating, shred cucumber and lettuce, and prepare fresh herbs like basil, cilantro, and mint.

Prepare rice vermicelli noodles according to package directions.

Make the dressing by mixing 3 tablespoons fish sauce, 3 tablespoons sugar, 10 tablespoons coconut water, 1 chili, and garlic. Mix until the sugar dissolves.

After 30 minutes, grill the marinated chicken on a pan over medium-low heat for 2 minutes on each side until cooked through.

Remove the chicken from the pan and set aside.

In a large bowl, layer the lettuce and cucumber at the bottom, followed by the herbs and rice noodles on top.

Slice the grilled chicken and place it in the middle of the salad.

Sprinkle crushed peanuts and fresh chili on top.

Drizzle the dressing over the salad and mix everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens