|mixed thigh and breast, nuoc mam pha sauce on side|
Ga Nuong marinade:
6-8 chicken breast pieces or boneless skinless thighs
12 garlic pieces
1/2 bunch green onions
chop together in food processor and place in marinade bowl
1 tsp salt
6 tbs sugar
3 tbs finely ground black pepper
6 tbs fish sauce
4 tbs olive oil
pinch of MSG
Mix well with garlic/green onion mixture. Add chicken pieces and marinade 24 hours. The chicken can also be portioned and frozen.
Ga means chicken and nuong means grill. You can grill this chicken. I recommend grilling only if you use thigh meat. Breast turns out too dry. Alternatively, you can pan cook it. Pan sear the chicken in a lightly oiled frying pan. Remove from pan and cut into bite sized strips. Return to pan and finish cooking. This method yields superior browning and flavor.
Squeeze 2 tbs fresh lime juice on top of finished chicken
Bun (rice vermicelli) one packet, follow cooking instructions on package
1 bag mixed salad greens
2 tbs carrots julienned, 1/2 cup bean sprouts, 1 cucumber thinly sliced, 2 tbs cilantro, few jalapeno slices (optional)
To serve oneself: In a large deep soup bowl, add some of the fresh salad ingredients. Top with about 1 cup cooked bun. Add cooked chicken pieces. Season with nuoc mam (see below).
As an option you may make bun ga nuong cha gio, or grilled style chicken with Vietnamese style eggrolls. Cha gio are made with rice paper skins (though some restos cheat and use thin wheat flour skins) and contain hair fine cellophane vermicelli, carrots, jicama, Chinese mushroom, and usually a mix of pork and shrimp. However, there are vegetarian versions available. It is time consuming to make them at home. I buy vegetarian cha gio from a local Vietnamese restaurant when I make bun to embellish my ga nuong. Use scissors to slice cha gio into bite size pieces, then just add a top the bun with the chicken.
Each diner adds about 1/4 cup or more of mixed fish sauce (nuoc mam pha or nuoc cham) to her bowl. I make my fish sauce mix without a recipe, it is about 1 part fish sauce, 1 part lime juice, 1 part water, a few spoons of sugar, and a spoonful of sambal oelek, I often add vinegar...I just mix stuff until it tastes right...but I have linked a recipe for you. One may also choose to add Rooster Brand Huy Fong Sriracha sauce or Huy Fong sambal Oelek for extra red-hot chile heat. Limes can also be added as a garnish so diners can add fresh lime juice to their individual bowls. Crushed peanuts are also a nice addition.
I serve myself only a small portion of bun noodles since I low-carb. I have eaten this dish at friends' homes as a child. Bun isn't traditionally set out in the same way I depict here. The ingredients are kept separately and assembled on the table, or individual bowls are filled with salad and bun, and diners add their own meat and fish sauce. I serve it my own way to my family because it just works out easier for us this way, and I like the way they meat juices soak into the bun.
|For the table, the ga nuong and cha gio a top the bun, diners serve themselves|
|For this meal I added some shrimp into the final chicken stir fry.|