Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt
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