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Bun Ga Nuong (Vermicelli noodle salad with chicken)

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Recipe proudly provided by Western District Health Service Visit Western District Health Service

Ingredients

Skinless chicken breast – 300g
Vermicelli rice noodles – 180g
Sesame oil – 1 tablespoon (20ml)
Sweet chilli sauce – 1 tablespoon (20mL)
Lime – 1 tablespoon (20ml)
Fish sauce – 2 teaspoons (10mL)
Water – 2 teaspoons (10mL)
Carrots julienned – 120g (2 whole)
Lebanese cucumber julienned – 80g (1 whole)
Red capsicum julienned – 160g (1 whole)
Red cabbage finely shredded – 90g

This recipe was developed by chefs at Western District Health Service.

Method

Bring a large saucepan of water to the boil. Reduce heat until lightly simmering and add chicken.
Poach for 10 minutes or until just cooked through. Remove from the heat, cover and set aside for 10 minutes to finish cooking.
Using tongs, transfer chicken to a cutting board and pat dry with paper towel to remove excess moisture.
Shred the chicken using 2 forks.
Meanwhile, in a large heatproof bowl, add noodles and cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain and rinse well under cold running water.
To make the dressing, in a bowl, whisk sesame oil, sweet chilli sauce, lime juice, fish sauce and water until combined.
In a large bowl, add carrot, cucumber, capsicum, cabbage, shredded chicken, noodles and dressing and toss to combine.
Serve salad in bowls or serving trays.

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