Vietnamese Grilled Chicken Vermicelli Bowl -SRC

Grilled Chicken Vermicelli Bowl-1

I’m so thankful that I work so close to Chinatown in Boston. Well, not that close but close enough to run down there to get some food to take back to the office to eat while getting back to work. I love when a group of coworkers take a longer lunch and get to sit down together to enjoy a meal. I have my favorite places too. I have a place for containers of prepared fried rice that is quick and cheap. There is a great place for bubble tea and pastries. And my favorite place has big bowls of Bun.

Grilled Chicken Vermicelli Bowl-2

Bun, more specifically Bún chả or Bún thịt nướng, is a Vietnamese dish that contains vermicelli, lettuce, carrots, cucumbers, bean sprouts, mint,  and your choice of protein. It’s dressed with a fish sauce based sauce called nước chấm. I love when that big bowl of Bun arrives at my table. I immediately drop my eggs rolls on top and then pour the nước chấm over it all. I love nước chấm so much that I usually ask for extra. I love the sweet tartness of it.

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Well, I haven’t been able to go to Chinatown in a very long time because I spend half of my lunch pumping so I don’t have enough time to get there and back in time. I’ve been craving some Bun!

So when I came across this recipe for Vietnamese Pork And Vermicelli Bowl from Becky of A Calculated Whisk I knew I had to pick it for my Secret Recipe Club recipe this month.

Grilled Chicken Vermicelli Bowl-5

I always thought that making one of these bowls would be really tricky, time consuming, and I’d have to go out and get a bunch of ‘exotic’ stuff. You know, like when you buy something like mace and use a pinch of it for only some random recipe you’ll only ever make once. Well, this recipe proved me wrong! It was easy, quick, and I had most of the stuff at home already. And the additional stuff I had to get will just get out to use the next time I make this because yum! Serious yum.

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Fellow Bostonian, Becky made a smashing bowl of vermicelli. It hit all the right flavors, smells, and textures that I’ve come to love in my big bowls of Bun. I love the crunch from the lettuce, crisp pickled veggies, and bean sprouts. The marinade on the meat is super flavorful giving each bite an extra kick. But my favorite element was the nước chấm. I can’t get enough of it whenever I order Bun out so I usually order extra because I love the sweet & salty flavor combo it has from the fish sauce and sugar in it. Well, now I can tweak it to make it my own and make oodles and oodles of it for my oodles of noodles.

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I did make some changes to Becky’s original recipe, but only minor ones. Instead of pork I used chicken and that is my protein of choice. And I didn’t use lemongrass as I couldn’t find it. I went to 2 grocery stores and neither had it. It’s not a hard item to come buy but the big grocery store that always has it was actually in the middle of a protest so the employees stopped stocking the shelves. Of course, I didn’t know this the morning I walked 1 1/2 miles there (each way) or I would have gone else where. And after 2 grocery store trips I was ‘over it’ do I just omitted it and it was still great. So don’t sweat if you can find it either, it will still be great.

I’m so glad that I had Becky’s blog this month for Secret Recipe Club. She shares awesome recipes that you’ll be dying to make, just like this vermicelli bowl. Noms!!!

Grilled Chicken Vermicelli Bowl-6

Vietnamese Grilled Chicken Vermicelli Bowl

Makes 4 servings

Ingredients

For the chicken:

  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 2 scallions, sliced
  • 4 inch piece of lemongrass, finely minced
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • 1 pound chicken breast, sliced thinly

For the quick-pickled carrots and cucumbers:

  • 1-2 carrots, peeled and cut into matchsticks
  • 1 small cucumber, cut into matchsticks
  • 4 tablespoons rice vinegar (no sugar or salt added)
  • 2 tablespoons sugar
  • Pinch of salt

For the nuoc cham sauce:

  • Juice of 2 limes
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 3 tablespoons warm water
  • 1/2 teaspoon chili paste

For the scallion oil:

  • 1/4 cup vegetable oil
  • 1/2 cup sliced scallions (3-4 scallions)

For serving:

  • 12 ounces vermicelli, cooked according to package directions
  • 1 head of green leaf lettuce, so finely chopped it resembles thin ribbons
  • Bunch of cilantro
  • Fresh bean sprouts
  • Crushed roasted peanuts

Process

  1. To prepare the marinade for the chicken, in a large bowl mix together all the ingredients from the garlic to the soy sauce. Marinate the chicken by placing in the bowl, cover, and refrigerate for at least an hour before cooking.
  2. To make the quick-pickled vegetables, pour the vinegar, sugar, and salt over the vegetables and toss to coat.  Let sit at room temperature for at least an hour before serving.  If you make this more than a couple of hours in advance, store them in the fridge.
  3. For the nuoc cham sauce, mix all ingredients together.  Taste and adjust seasonings as necessary. Set aside.
  4. For the scallion oil, heat the oil in a large skillet over low heat.  When it’s hot, add the scallions and cook until wilted but still bright green, about three minutes.
  5. Take the chicken out of the fridge about ten minutes before you want to cook it.  Prepare the grill/grill pan by preheating it over medium high heat.  Cook the chicken with a little marinade spooned on top, on both sides until browned and cooked through.  Brush the cooked chicken with the scallion oil just before you remove it grill the grill. Let the chicken rest and then slice on a diagonal.
  6. To serve, place a small pile of lettuce and another mound of vermicelli in a bowl. Top with pickled vegetables, bean sprouts, grilled chicken, and roasted peanuts.  Serve with nuoc cham sauce on the side.

Adapted from A Calculated Whisk

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Secret Recipe Club

Check out all the other great Secret Recipe Club posts this month!


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About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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17 Responses to Vietnamese Grilled Chicken Vermicelli Bowl -SRC

  1. I am so glad you enjoyed the vermicelli bowl! Your photos are gorgeous, and it’s so fun to have a fellow Bostonian assigned to my blog for SRC. I can totally sympathize with you about the search for certain elusive ingredients–I recently went on an unsuccessful hunt for coriander seeds at 3 different Whole Foods markets, the Asian market is my neighborhood, and one regular grocery store; I ended up having to buy them on Moody St in Waltham.

    Like

  2. sallybr says:

    Like you, I am also a bit intimidated by this type of recipe, not sure why. I think all it takes is a little organization before starting. The pay-off in terms of flavor is huge!

    Loved this post!

    Like

  3. This looks delicious….I have never tried making vietnamese food but I think I will give this a try.

    Like

  4. Melissa says:

    I just made a steak vermicelli bowl last week for the first time and absolutely LOVED it! I can’t wait to give this one a try too! Awesome pick this month 🙂

    Like

  5. hapatite says:

    This looks so yummy!

    Like

  6. shockinglydelicious says:

    Just give me a big straw for that sauce! Great SRC pick!

    Like

  7. Wow this looks soooo amazing! Flavorful, fresh and delicious! I love to make Asian dishes at home– sometimes I think it’s better than at restaurants. I definitely want to try this one!

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  8. This looks seriously good. I’ve got to make it. That sauce alone…. Wow. Great choice!!

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  9. That looks SOOOO GOOD!! Great pick this month!

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  10. Stephanie says:

    These photos are absolutely beautiful! This is one of my favorite easy summer dinners and my favorite thing to get whenever we go to a Vietnamese restaurant. Great SRC post!

    Like

  11. This is so totally my kind of meal I can’t wait to try it. We don’t have any Vietnamese restaurants where I live, so I’ve only ever tried it a couple of times, but I love the freshness and flavours and I know I would love this dish. Pinning it to try it very shortly. So glad you picked it.
    Sue

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  12. Bean says:

    Yum! This looks amazing! I can only imagine how flavourful it is!

    Like

  13. Just stumbled on your site from instagram. It looks fab! Wish Id seen it before last week….we just got back from a family holiday in Boston. Id have pumped you for some tips!! This dish looks amazing and tasty. My kids love chinese food, but (bad mother) I we tend to only have it as take out. I should really give this a bash !

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  14. I’m trying more and more Asian dishes at home, and this is perfect for one of our dinners. I’ll have to use fish since I don’t eat meat, but my husband would love the chicken version you made. Great pick this month!

    Like

  15. Celeste Noland says:

    I love trying new foods, and I also love that this dish can be made ahead!

    Like

  16. This looks fantastic! And perfect for serving for a group since you can add and subtract based on personal preferences. YUM!

    Like

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