Vietnamese Vermicelli Noodle Bowl (bun thit nuong)

http://smittenkitchen.com/blog/2012/06/cold-rice-noodles-with-peanut-lime-chicken/

Yield: 1 serving
Community Recipe from

Ingredients

  • 8 ounce(s) rice noodles cooked
  • 6 chicken thighs
  • 8 limes

Preparation

  1. This is delish

  2. Cold Rice Noodles with Peanut-Lime Chicken
  3. Adapted from David Tanis, via The New York Times


  4. Serves 4 generously, 6 moderately

  5. Dipping sauce
  6. 6 tablespoons Asian fish sauce
  7. 6 tablespoons brown sugar
  8. 12 tablespoons lime juice
  9. 2 garlic cloves, finely grated or minced
  10. Small Thai or Serrano chiles, thinly sliced, to taste

  11. Peanut dressing
  12. 3 tablespoons Asian fish sauce
  13. 3 tablespoons rice vinegar
  14. 9 tablespoons lime juice
  15. 3 tablespoons soy sauce
  16. 1 one-and-a-half inch chunk ginger, peeled and sliced
  17. 6 tablespoons natural unsalted peanut butter
  18. 1 tablespoon toasted sesame oil
  19. Pinch of cayenne

  20. Chicken and noodle salad
  21. 1 1/4 pounds boneless skinless chicken thighs (about 6)
  22. 8 ounces dried rice vermicelli or other rice noodles
  23. 2 small cucumbers, cut in 1/4-inch half moons
  24. 2 medium carrots, cut in thin julienne
  25. Additional vegetables, as suggested above
  26. Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
  27. 4 or more scallions, slivered
  28. 1/4 cup crushed or chopped roasted peanuts
  29. Lime wedges (to serve)

  30. Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

  31. Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

  32. Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.

  33. Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

  34. Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

  35. To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dthe dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested:

  36. Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.
January 2013

This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vietnamese Vermicelli Noodle Bowl (bun thit nuong) Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy