Bun Ga Nuong

Ingredients

• Red chili - 1, thinly sliced
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Fish sauce - 1/4 cup
• Lime - 1, cut into wedges
• Roasted peanuts - 1/4 cup, crushed
• Cilantro leaves - 1/2 cup, chopped
• Mint leaves - 1/2 cup, chopped
• Carrots - 2, julienned
• Cucumber - 1, thinly sliced
• Lettuce - 4 cups, shredded
• Rice noodles - 8 ounces
• Chicken breasts - 2, boneless and skinless

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Grill the chicken for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice it into thin strips.
4. Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
5. In a small bowl, whisk together the fish sauce, rice vinegar, sugar, garlic, and red chili.
6. In a large bowl, combine the cooked rice noodles, shredded lettuce, sliced cucumber, julienned carrots, chopped mint leaves, and chopped cilantro leaves.
7. Add the grilled chicken to the bowl and pour the dressing over the salad. Toss to combine.
8. Divide the salad into serving bowls and sprinkle with crushed roasted peanuts.
9. Serve the Bun Ga Nuong with lime wedges on the side.