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Bun ga xao-Vietnamese vermicelli and chicken

06 Dec

bun ga xao (3)

 

 

I will not claim this to be an original Vietnamese recipe,but rather my take on it. Ever since I have come across this dish I have kind of fallen in love with this simple tasting light dish which is really easy to make.Since my pantry  did not have many of the authentic Vietnamese sauces I did what best I could and the outcome was splendid.

Ingredients:

  1. 1/3 sheet of Stir fry chicken strip.
  2. 1/2 cucumber-peeled and cut into long strips.
  3. 1/2 carrot cut into strips.
  4. 1/4 shallot-sliced.
  5. 2 garlic pods-finely chopped
  6. 1/4 inch ginger-finely chopped.
  7. 1/2 tsp dark soy sauce for marinade.
  8. 1/2 dark soy for sauce.
  9. 1/2 tsp thai ild peanut sauce.
  10. 1/2 tsp Lime juice
  11. 1/4 tsp sugar
  12. 1/4 tsp pepper powder.
  13. 1/2 packet rice sticks
  14. 2tbsp canned bamboo shoots
  15. Salt to taste.
  16. 1 tsp olive oil
  17. pinch of chilly flakes.

 

Method:

  1. wash and Marinate the chicken strips with salt,pepper powder,soya sauce,chopped ginger and 1/2 of the chopped garlic ,1tsp olive oil. Set it aside for 30mts .
  2. In a large pot boil 3 quarts water,add the rice sticks and cook for 4mts.Drain and keep aside.
  3. Make the sauce by mixing 4 tbsp water,1/4 tsp Dark and 1/4 light soya sauce(optional),rest of the chopped galric,chilly flakes,salt,sugar and peanut sauce with 1/2 tsp olive oil and keep aside.
  4. In a pan,dribble some oil and stir fry shallot,carrot and bamboo with some soya sauce(1/4 tspt ) & salt.-Placed the cooked veggies aside.
  5. grill the chicken or stir fry them as you look,I stir fried them for 10mts.cut them into bite size pieces.
  6. To serve:
    1.  In a bowl,place the stir fried veggies at the bottom.
    2. Add place a handful off rice noodles over it,and pour little sauce over it.
    3. Place chicken pieces along with cucumber pieces and garnish it with more sauce.
    4. optionally garnish it with crushed roasted peanuts.
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Posted by on December 6, 2013 in Chicken

 

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