September 13, 2013 Healthy Eats Bun Ga Nuong When I lived in Dallas, I ate But Thit Nuong at Green Papaya at least twice a month. More if I could convince my dad to go on a more regular basis. Which really wasn’t all that hard, we both love this dish and their shrimp spring rolls are some of my favorites. Since moving, I haven’t found a Vietnamese place that makes this dish, and after a wedding weekend of heavy eating and drinking, I decided to just make it myself. It’s such a light, fresh dish and is full of flavors from all the tasty herbs and dressing. I was a little worried Rob wouldn’t like it because he’s not a big fan of chilled pasta salad, and this is essentially that, just with Asian ingredients. But I was wrong! He absolutely loved it and even said it was one of his favorite things I’ve ever made. SCORE. I’m so glad I finally got around to making it. It’s been on my list for hmm, probably a year now, and I always thought it would be more time-consuming, but it really wasn’t at all. You can also make everything in advance, making it even easier! I ate the leftovers for the next 3 days until I ate all of it, and it was just as good each time. Perfect for a take-to-work lunch. What do you think? Chicken Marinade 3 chicken breasts, thinly sliced 3 stalks of dried lemongrass (each about 4 inches long) 2 Tbsp fish sauce 2 Tbsp soy sauce 3 cloves garlic, minced 1 scallion, chopped 2 Tbsp cilantro, chopped 1 Tbsp sugar 1 tsp sesame oil pepper Nuoc Cham 1/3 cup fish sauce 1 Tbsp soy sauce 1/4 cup sugar 1/2 cup water 2 Tbsp lime juice 1 tsp (or more) Sriracha 2 cloves garlic, minced Toppings butter or romaine lettuce rice vermicelli noodles julienned carrots sliced cucumber chopped scallions equal parts basil, cilantro and mint, chopped crushed peanuts Method Combine all the marinade ingredients and toss with the chicken. Marinate 2 hours or overnight. Grill chicken for a few minutes per side, making sure you don’t overcook. Let rest for 5 minutes before serving. Meanwhile, combine all ingredients for nuoc cham and keep refrigerated. Cook noodles according to directions. Drain and rinse with cold water until chilled. To plate, place a small amount of lettuce at the bottom of each bowl, top with noodles, then carrots, cucumbers, scallions and chicken and garnish with peanuts and herbs. Pour about 1 Tbsp (or to taste) of the nuoc cham over the top and enjoy.