breakfast

Bun Ga Nuong (Grilled Chicken Vermicelli Salad)

Name: Bun Ga Nuong (Grilled Chicken Vermicelli Salad)
Ingredients: 135 g Grilled Chicken Breast, diced; 118.9 g Taro, steamed and cubed; 100 g Tuscan Kale, shredded; 40 g Vietnamese Dipping Sauce (Nuoc Cham style); 10 g Fresh Ginger, grated; 3.5 g Extra Virgin Olive Oil

Nutrition

442

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Grilled Chicken Breast, diced135 g

Taro, steamed and cubed118.9 g

Tuscan Kale, shredded100 g

Vietnamese Dipping Sauce (Nuoc Cham style)40 g

Fresh Ginger, grated10 g

Extra Virgin Olive Oil3.5 g

Instructions

Prepare the marinade by mixing the grated fresh ginger with a splash of the Vietnamese dipping sauce. Rub this over the grilled chicken breast chunks and let sit for 10 minutes.

Steam the cubed taro until tender enough to pierce with a fork, about 12-15 minutes. Drain well and let steam-dry for a minute.

In a wide bowl, toss the shredded kale with a drizzle of olive oil, massaging it until slightly wilted and dark green.

Heat a non-stick pan over medium-high heat. Add the marinated chicken and sear until golden brown and cooked through, about 5-6 minutes. The ginger should become fragrant and slightly caramelized.

Assemble the bowl: layer the kale at the bottom, top with the warm steamed taro and the seared chicken.

Drizzle the remaining Vietnamese dipping sauce over the dish. The acid and brightness of the sauce will tie the earthiness of the taro and the savory chicken together. Serve immediately.