BUN GA NUONG

(Ghar-Grilled Chicken with Vermicelli)

This recipe is from Kim Son Restaurant

INGREDIENTS:

  1. Six-10-inch bamboo skewers
  2. 4 skinless boneless chicken breast halves (about 1 pound total)
  3. 2 heaping tablespoons packed brown sugar
  4. 2 tablespoons soy sauce
  5. ½ teaspoon garlic powder
  6. ½ small head romaine
  7. 1 cucumber
  8. 2 carrots
  9. ½ cup salted peanuts
  10. ½ pound rice-stick (vermicelli) noodles
  11. ¼ cup honey
  12. 1-1/2 cups fresh bean sprouts (about 4 ounces)
  13. ½ cup packed fresh mint leaves
  14. 1/3 cup chopped scallion greens
  15. nuoc cham (recipe follows)

DIRECTIONS:

In a shallow bowl soak bamboo skewers in warm water to cover 30 minutes. Cut chicken crosswise into 1-inch-wide pieces and thread lengthwise, without crowding, onto skewers. In a shallow dish just large enough to hold skewers in one layer whisk together brown sugar, soy sauce, and garlic powder. Add chicken, turning to coat, and marinate at room temperature, turning skewers occasionally, for 30 minutes.

While chicken is marinating, prepare grill.

Cut romaine crosswise into bite-size pieces. Halve cucumber lengthwise and seed. Cut cucumber into 1-inch matchsticks. Shred carrots and chop peanuts.

Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for noodles. Remove skewers from marinade and brush honey on chicken. Grill chicken on a oiled rack set 5 to 6 inches over glowing coals, turning skewers frequently, until cooked through, about 10 minutes. Remove chicken from skewers and keep warm, covered.

Cook noodles in boiling salted water, stirring occasionally, 5 minutes. In a colander drain noodles and rinse under cold water to stop cooling. Drain noodles well and with kitchen scissors cut into 4-inch lengths.

Divide romaine among 4 bowls and layer cucumber, sprouts, mint, noodles, and carrots over romaine. Top with chicken and sprinkle with scallion and peanuts. Drizzle chicken and noodles with nuoc cham to taste. Serves 4 as a main course.

NUOC CHAM

(Vietnamese Table Sauce)

Nuoc Cham Recipes vary, and this one contains vinegar instead of lime-juice.

INGREDIENTS:

  1. 1/3 cup Asian fish sauce
  2. ½ cup distilled white vinegar
  3. ½ cup sugar
  4. 1 cup hot water

INGREDIENTS:

In a small bowl whisk together all ingredients. Sauce may be made 1 week ahead and chilled, covered. Makes about 2-1/2 cups.