Breakfast · Vietnamese · 15 min
Bun Ga Nuong (Grilled Chicken Vermicelli Salad)
- Calories
- 451
- Protein
- 39g
- Carbs
- 53g
- Fat
- 10g
Ingredients
- 147.2 g chicken breast
- 10.9 g fresh ginger
- 129.6 g taro root
- 109 g Tuscan kale
- 3.8 g olive oil
- 43.6 g nuoc cham
Method
- 01In a bowl, mix grated fresh ginger with 1 tablespoon (15 g) of the nuoc cham dipping sauce to create a marinade.
- 02Add the diced raw chicken breast to the marinade, toss to coat evenly, and let marinate for 10 minutes.
- 03Steam the peeled, cubed taro root over boiling water until tender enough to pierce easily with a fork, about 12-15 minutes.
- 04In a wide serving bowl, massage the shredded Tuscan kale with the extra-virgin olive oil until slightly wilted and dark green.
- 05Heat a non-stick pan over medium-high heat. Add the marinated chicken and cook thoroughly for 5-6 minutes until golden brown on all sides and internal temperature reaches at least 165°F (74°C).
- 06Assemble the bowl by placing the massaged kale at the base, adding the warm steamed taro, and topping with seared chicken.
- 07Drizzle the remaining nuoc cham sauce over the assembled dish and serve immediately.
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