Bún Thịt Gà Nướng

By gnikylime

http://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ but with chicken

Ingredients

• 1.5 lbs [0.7 kg] chicken or turkey schnitzel or cutlets
• 1 package rice vermicelli (small or medium thickness)
• Marinade
• 2 cloves garlic, minced
• 1.5 shallots, minced
• 1/4 cup sugar
• 1 tbsp fish sauce
• 1/2 tbs thick soy sauce
• 1/2 tbsp pepper
• 3 tbsp neutral cooking oil
• Vegetables
• mint – (rau thơm)
• Vietnamese perilla – tiá tô (use Thai basil if you can't find the perilla and balm)
• Vietnamese balm – kinh giới
• cucumbers, sliced – (dua leo)
• Garnish
• đồ chua (http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
• mở hành (http://www.hungryhuy.com/vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh/)
• crushed peanuts
• Dipping Sauce
• nước chấm (http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/)

Details

Servings 4

Preparation

Step 1

1. If you can't find thinly sliced poultry, freeze it slightly so you can slice it thinly. About ⅛” (0.3 cm) or slightly thicker works well.
2. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
3. Marinate the meat for at least 1 hour, or overnight for better results.
4. Preheat the oven to 375 F [190 C].
5. Bake the pork for 10-15 minutes or until almost done. Finish cooking by broiling in the oven until a nice golden brown develops.