Vietnamese Chicken Salad (Bun Bo Nam Bo)

Updated at: Thu, 01 Feb 2024 20:14:38 GMT

Step 1

In a bowl, combine nuoc mam (fish sauce) with water, stirring well to mix.

Step 2

Add sugar to the mixture and continue stirring until the sugar is completely dissolved.

Step 3

Taste the sauce and adjust the sweetness if necessary. You can add more sugar if you prefer a sweeter flavor.

Step 4

Rinse and cut the carrots into thin, matchstick-sized strips, and thinly slice the cucumbers.

Step 5

Wash and get ready the bean sprouts, fresh mint leaves, and salad leaves.

Step 6

Marinate the chicken thighs in soy sauce, ensuring they are well-coated.

Step 7

In a pan over medium heat, pan-fry the chicken thighs until golden brown and cooked through, about 4 minutes on each side.

Step 8

Set aside to cool slightly, then slice into thin strips.

Step 9

Cook the rice vermicelli noodles according to the package instructions.

Step 10

Drain and rinse under cold water to stop the cooking process.

Step 11

Set aside.

Step 12

In individual serving bowls, place a handful of cooked rice vermicelli noodles.

Step 13

Top the noodles with sliced pan-fried chicken thighs.

Step 14

Arrange the shredded carrots, bean sprouts, sliced cucumbers, fresh mint leaves, and salad leaves around the chicken.

Step 15

Drizzle the prepared sauce generously over each bowl.

Step 16

Sprinkle crushed peanuts and fried onion flakes on top for added flavor and texture.

Step 17

Serve with spring rolls on the top. Enjoy!

0 liked

0 disliked