Ingredients with Measurements:
- 1 lb boneless chicken thighs, sliced
- 1 package of bún (rice vermicelli noodles)
- 1 cup of bean sprouts
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrots
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of chopped peanuts
- 1/4 cup of fried shallots
- 2 tbsp of vegetable oil
- 2 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1 tbsp of sugar
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tbsp of shrimp paste
- 1 tbsp of tamarind paste
- 1 tbsp of chili paste
- 4 cups of chicken broth
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Cook the bún according to package instructions and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the sliced chicken and cook until browned.
5. Add the sugar, fish sauce, soy sauce, shrimp paste, tamarind paste, chili paste, and chicken broth.
6. Bring to a boil and then reduce heat to low and let simmer for 10-15 minutes.
7. In a mixing bowl, combine the bean sprouts, sliced cucumber, sliced carrots, chopped cilantro, chopped green onions, chopped peanuts, and fried shallots.
8. To serve, divide the cooked bún into serving bowls and top with the chicken and broth mixture.
9. Add the mixed vegetables on top of the chicken and broth mixture.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or shrimp.
- Bean sprouts can be substituted with shredded lettuce.
- Cucumber can be substituted with jicama.
- Carrots can be substituted with daikon radish.
- Peanuts can be substituted with cashews or almonds.
- Fried shallots can be substituted with sliced onions.
Variations:
- Add sliced hard-boiled eggs on top of the mixed vegetables.
- Add sliced jalapeños for extra spice.
- Use different types of noodles such as udon or soba.
Tips and tricks:
- To save time, use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.
- Make the broth ahead of time and store in the refrigerator for up to 3 days.
- To make the dish spicier, add more chili paste or sliced jalapeños.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the mixed vegetables on top for a colorful presentation.
Garnishes:
Garnish with additional chopped cilantro, green onions, and fried shallots.
Pairings:
Serve with a side of pickled vegetables or a side salad.
Suggested side dishes:
- Vietnamese spring rolls
- Grilled shrimp skewers
- Steamed dumplings
Troubleshooting advice:
- If the broth is too salty, add more chicken broth or water to dilute.
- If the broth is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bún Mắm Gà is a Vietnamese dish that originated in the Mekong Delta region of Vietnam. It is a combination of rice vermicelli noodles, chicken, and a flavorful broth made with shrimp paste, tamarind paste, and chili paste.
Flavor profiles:
Bún Mắm Gà has a savory, slightly sweet, and spicy flavor profile with a hint of sourness from the tamarind paste.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Vietnamese