I have to be careful with the amount of lettuce and cucumbers I eat but the rest of it I can eat with ease. The chicken by itself is wonderful with white rice.
Char-Grilled Honey Braised Chicken (Bun GA Nuong)
With Nuoc Mam Side Sauce
1 pound skinless chicken breasts, boned
2 heaping tablespoons brown sugar
2 tablespoons soy sauce
1/2 table spoon garlic powder
Honey
1 package (about 5 ounces) Oriental fine rice vermicelli noodles
Chopped cucumber
Shredded or whole lettuce leaves
Crushed mint leaves
Chopped peanuts
Green onion for garnish
Chicken:
Cut boned chicken into large chunks (or substitute chicken breast) and put on skewers. Combine sugar, soy sauce, and garlic powder. Pour over chicken and marinate, covered in refrigerator for about 30 minutes. Brush with honey and grill over charcoal grill (or broil in oven) until done, about 10 minutes, turning occasionally. Drop vermicelli into a pot of boiling water and boil for about five minutes; drain and plunge vermicelli into cold water one minute to cool. Strain the vermicelli and allow it to air dry. Place cucumber lettuce and mint on the side dish. Place vermicelli and cooked chicken onto separate dish garnished with grilled green onion and crushed peanuts. Serve with nuoc Mamma Sauce on the side.
Serves four
Muoc Mam Sauce:
1 1/2 cups bottled fish sauce (from oriental market)
3 1/2 cups hot water
2 tablespoons vinegar
1 cup sugar
6 to 8 medium carrots, shredded
Mix fish sauce, water, vinegar, sugar, and shredded carrots.
(this recipe can be cut in half)
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"puffy"
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One of my favorite vietnamese dishes
