Bún Gà

Bún Gà is a refreshing Vietnamese noodle salad featuring tender chicken, fresh herbs, and a tangy dressing. This gluten-free dish offers a perfect balance of flavors and textures, making it a delightful meal any time of the year.

Ingredients

• Rice vermicelli noodles - 150 grams
• Boneless chicken breast - 200 grams
• Garlic - 2 cloves, minced
• Shallot - 1 small, thinly sliced
• Fish sauce - 3 tablespoons
• Lime juice - 2 tablespoons
• Sugar - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Cucumber - 1 small, julienned
• Carrot - 1 small, julienned
• Fresh mint leaves - 20 grams
• Fresh cilantro - 20 grams
• Chili pepper - 1 small, sliced (optional)
• Roasted peanuts - 30 grams, crushed (for garnish)

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. In a bowl, combine the minced garlic, sliced shallot, fish sauce, lime juice, and sugar to make the marinade.
3. Cut the chicken breast into thin strips and marinate in the fish sauce mixture for at least 10 minutes.
4. Heat the vegetable oil in a pan over medium heat. Add the marinated chicken strips and cook until they are golden and cooked through, about 5-7 minutes. Remove from heat.
5. In a large bowl, combine the cooked noodles, julienned cucumber, julienned carrot, fresh mint, cilantro, and cooked chicken. Toss gently to combine.
6. Serve the Bún Gà in bowls, garnishing with sliced chili pepper and crushed roasted peanuts on top.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 950 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in lean protein from chicken, supporting muscle health.
• Rich in fresh vegetables and herbs, providing essential vitamins and minerals.

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