HOUSE OF ASIA
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Vietnamese bun cha salad with chicken and noodles
Vietnamese bun cha salad with chicken and noodles from Culinary practices This is a perfect option for a light yet flavorful dinner for four. Chicken marinated in soy and fish sauce gives the dish a unique aroma that will delight any gourmet.
Ingredients
Marinade For Chicken:
- 3 tablespoons House of Asia Light Soy Sauce
- 2 tablespoons Fish sauce House of Asia
- A tablespoon of House of Asia dried lemongrass
- 2 tablespoons of oil
- 2 tablespoons cane sugar
- 2 cloves of garlic – pressed
- juice of 1 lime
- 600 g skinless and boneless chicken thighs
Salad dressing:
- 4 tablespoons House of Asia Rice Vinegar
- 2 tablespoons House of Asia Light Soy Sauce
- 3 tablespoons House of Asia Fish Sauce
- 2 tsp Garlic, ginger, chili paste House of Asia
- juice of 1 lime
- 3 tablespoons cane sugar
- 120 ml of cold water
Other salad ingredients:
- 200 gr House of Asia Glassy Vermicelli Pasta
- 150 g bean sprouts
- 2 carrots cut into strips
- 1 red pepper cut into strips
- 1 mini romaine lettuce or 1/3 head of iceberg lettuce
- 2-3 field cucumbers or one greenhouse cucumber, cut in half, seeds removed, chopped
- a handful of fresh mint
- a handful of fresh coriander
- 4 tablespoons chopped spring onions
- 2 tablespoons chopped peanuts 2
A method of preparing
- Combine the marinade ingredients, add the chicken thighs, and let sit for an hour. Then bake for 30-35 minutes at 180 degrees Celsius. Turn on the grill toward the end to brown the meat.
- Mix the sauce ingredients and set aside.
- Prepare the remaining salad ingredients – soak the pasta, chop the vegetables and herbs. Place in a bowl, add the chopped chicken, pour the dressing over it, and toss to combine. Divide into portions and sprinkle with peanuts.
TIP: You can add edamame beans and spinach and sprinkle the salad with sesame seeds or fried onion.
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