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Bun Ga Nuong Recipe

Name: Asian Capitol Restaurant & Bars Bun Ga Nuong Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs boneless skin-on chicken thighs (or a mix of thigh+breast); 2 tbsp lemongrass stalks, white part finely minced; 4 cloves garlic cloves, minced; 2 tbsp shallots, minced; 3 tbs fish sauce (nuoc mam); 1 tbs soy sauce; 2 tsp brown sugar; 1 tbs honey; 2 tsp vegetable oil (or neutral oil); 1 tbs lime juice; 1 tsp ground black pepper; 1 tsp turmeric powder (optional, for color); 0.5 tsp salt; 8 oz dried rice vermicelli (bun); 1 cup cucumber, julienned; 1 cup bean sprouts, blanched briefly or raw; 0.5 cup carrot, shredded or julienned; 1 cup fresh herbs (mint, cilantro, Thai basil), mixed; 0.5 cup pickled daikon & carrot (do chua), optional; 2 tbsp chopped roasted peanuts (for garnish); 1 tbsp fried shallots (optional, for garnish); 0.5 cup warm water; 2 tbs fish sauce; 2 tsp fresh lime juice (or rice vinegar); 1 tsp granulated sugar; 1 cloves garlic, minced; 1 tsp fresh Thai bird or serrano chili, minced (adjust)

Inspired by Asian Capitol Restaurant & Bar

Time1h 30m

Serves4

Make Bun Ga Nuong Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Grilled Chicken (Ga Nuong)

1 1/2 lbs boneless skin-on chicken thighs (or a mix of thigh+breast)

2 tbsp lemongrass stalks, white part finely minced

4 cloves Garlic cloves, minced

2 tbsp shallots, minced

3 tbs fish sauce (nuoc mam)

1 tbs Aged soy sauce

2 tsp Brown sugar

1 tbs Honey

2 tsp vegetable oil (or neutral oil)

1 tbs ReaLime juice

1 tsp ground black pepper

1 tsp turmeric powder (optional, for color)

1/2 tsp Celtic sea salt

Rice Vermicelli & Assembly

8 oz dried rice vermicelli (bun)

1 cup cucumber, julienned

1 cup bean sprouts, blanched briefly or raw

1/2 cup carrot, shredded or julienned

1 cup fresh herbs (mint, cilantro, Thai basil), mixed

1/2 cup pickled daikon & carrot (do chua), optional

2 tbsp chopped roasted peanuts (for garnish)

1 tbsp fried shallots (optional, for garnish)

Nước Chấm (Vietnamese Dipping/Sauce)

1/2 cup warm water

2 tbs Fish sauce

2 tsp fresh lime juice (or rice vinegar)

1 tsp granulated sugar

1 cloves Garlic, minced

1 tsp fresh Thai bird or serrano chili, minced (adjust)

Method

Marinated Grilled Chicken (Ga Nuong)

Prepare chicken

Trim excess fat and make 3–4 shallow diagonal cuts across each thigh piece to help marinade penetrate and promote even cooking. Pat chicken dry with paper towels.

Make marinade

In a bowl combine minced lemongrass, minced garlic, minced shallots, fish sauce, soy sauce, brown sugar, honey, vegetable oil, lime juice, ground black pepper, turmeric (if using), and salt. Stir until sugar dissolves.

Marinate

Place chicken in a resealable bag or shallow dish. Pour marinade over chicken, massaging it into the cuts and all surfaces. Refrigerate at least 1 hour, preferably 3–4 hours or up to overnight for best flavor. Turn once midway to redistribute marinade.

Bring to room temperature

Remove chicken from refrigerator 20–30 minutes before cooking to take the chill off for more even grilling.

Grill or broil chicken

Preheat a grill to medium-high (about 400°F/200°C). Oil grates lightly. Grill chicken skin-side down first for 5–7 minutes until nicely charred, then flip and grill 4–6 minutes more, basting with any reserved marinade cooked to a boil (or brush with a little oil) until internal temperature reaches 165°F (74°C). If using a broiler or cast-iron pan, cook similarly: start skin-side down to render fat and finish flipping to get even doneness. Total cook time ~12–16 minutes depending on thickness.

Rest and slice

Transfer chicken to a cutting board and rest 5–7 minutes. Slice into strips or bite-sized pieces for serving.

Rice Vermicelli & Assembly

Cook vermicelli

Bring a large pot of water to a boil. Remove from heat, add rice vermicelli and soak according to package instructions (usually 3–5 minutes) until tender. Drain and rinse under cold water to stop cooking; drain well and toss lightly with a teaspoon of oil to prevent sticking.

Prepare vegetables and herbs

Wash and dry herbs. Julienne cucumber, shred carrot, blanch bean sprouts for 10–20 seconds if desired and plunge into ice water, then drain. If using pickled daikon & carrot, have them ready.

Assemble bowls

Divide rice vermicelli among 4 bowls (serves 3–4). Top each with a portion of grilled chicken slices, cucumber, carrot, bean sprouts, pickled vegetables (if using), and a handful of fresh herbs.

Garnish

Sprinkle chopped roasted peanuts and fried shallots over each bowl for crunch and extra flavor.

Nước Chấm (Dipping/Sauce)

Make sauce

In a small bowl dissolve the granulated sugar into the warm water. Add fish sauce, lime juice (or rice vinegar), minced garlic, and minced chili. Taste and adjust balance: it should be sweet, salty, sour, and spicy. Add more water if too strong.

Serve

Serve the sauce on the side or drizzle a few tablespoons over each assembled bowl to taste. Offer extra lime wedges and chilies if desired.