Bun thit nuong
Ingredients
- 200 g Rice vermicelli noodles
- 4 Chicken thighs boneless
- 2 tbsp Soy sauce
- 1 cup Bean sprouts
- 1 Carrot shredded
- 1/2 Cucumber sliced
- 1/2 cup Fresh mint leaves
- 1 cup Lettuce leaves
- 1 cup Crushed peanuts
- 1 cup Fried onion flakes
- 4 Spring rolls (2 per person)
- 6 tbsp Spring Rolls sauce (recipe available above)
Instructions
- Rinse and cut the carrots into thin, matchstick-sized strips, and thinly slice the cucumbers.Wash and get ready the bean sprouts, fresh mint leaves, and salad leaves.
- Marinate the chicken thighs in soy sauce, ensuring they are well-coated. In a pan over medium heat, pan-fry the chicken thighs until golden brown and cooked through, about 4 minutes on each side. Set aside to cool slightly, then slice into thin strips.
- Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In individual serving bowls, place a handful of cooked rice vermicelli noodles.Top the noodles with sliced pan-fried chicken thighs.Arrange the shredded carrots, bean sprouts, sliced cucumbers, fresh mint leaves, and salad leaves around the chicken.
- Drizzle the prepared sauce generously over each bowl.Sprinkle crushed peanuts and fried onion flakes on top for added flavor and texture.Serve with spring rolls on the top.Enjoy!