Recipe: Bún Thįt Núóng Vietnamese Cold Rice Noodle with BBQ Chicken 越南BBQ雞撈檬 (5+)
Bún Thįt Núóng Vietnamese Cold Rice Noodle 越南BBQ雞撈檬 Serve 1 Ingredients: Rice Vermicelli 2 bundles Lettuce Leaf 4 leaves (Julieann) BBQ Chicken 1 breast (sliced) Thai Basil 1 branch (Julieann) Bean Sprout 1 hand full Dried Shallot 1 tsp Green Onion 1 spring (chopped) Dipping Sauce (Ratio: 1:1:5 but I changed it to 1:1:1:4) 1 Tsp Sugar 1 Tsp Fish Sauce 1 Tsp Vinegar 4 Tsp Water 1 Small Lime Juice 1 tsp diced Garlic 1 dash of Red Pepper Flakes Methods: Cook the rice vermicelli per the package instruction (e.g. add it to boiling water and cook for 4 minutes) Rinse the cooked vermicelli in cold water to stop cooking, then drain and set aside Mix dipping sauce in a small bowl taste to adjust and set aside In a large noodle bowl, put half of the julienned lettuce in and following by the drained vermicelli, and add the rest of the lettuce. To plate, put the chicken slices on top and followed by bean sprout (I don't have this ingredient today), and basil. S