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Vietnamese cuisine with Tram – Bun Thit Nuong, Noodle salad bowl with lemongrass chicken

Serving 4




Chicken breast, 300 g, sliced

Lemongrass, 1 pc (white part only), finely minced

Garlic, 1 clove, minced

Shallot, 1 pc, minced

Fish sauce, 1 TBSP

Veg oil, 1 TBSP + 3 TBSP (for frying)

Sesame oil, 1 TBSP

Chinese black vinegar, 1 TBSP

Honey, 1 TBSP

Pepper, 1 tsp

Sesame seeds, 2 TBSP

Marinade for brushing

Hoisin sauce, 2 TBSP

Water, 2 TBSP

Sugar, 1 TBSP

Noodles & Greens

Rice vermicelli (200 g pack enough for 4-6 mini portions)

Lettuce/ mixed greens, handful per bowl

Herbs – mint, coriander

Cucumber ½ diced

Spring onion 1 sliced and pour warm oil over

Sauce for salad

White vinegar, 1 dl

Sugar, 2 dl

Water, 3 dl

Fish sauce, 1 dl (add after boil only)

Lime juice, ½ lime

Garlic and chili minced – optional


Deep fried onion, 1 tsp per bowl

Roasted peanuts, 1-2 tsp



Meat – marinade

  • Mix and let marinate for 30 min (preferably overnight)
  • Put on oven at 240 deg C (grill)
  • Heat a grill pan over high heat with 3 tbsp oil
  • Fry until cooked, about 5 min
  • Transfer to an ovenproof bowl

Marinade for brushing

  • Dissolve sugar in hot water
  • Add hoisin and mix everything
  • Brush meat and grill at 240 deg C for 3 min or until caramelized

Dipping sauce

  • Make syrup of vinegar, sugar, water – boil for about 10 min
  • Add fish sauce – let cool – add lime juice
  • Garnish with minced garlic (optional) and chili

Noodles and greens

  • Boil vermicelli as per instructions – drain the hot water to remove starch, drizzle with a bit sesame oil (2 tbsp)
  • Cut salad/greens
  • Pluck herbs
  • Dice cucumber

Buddha bowl – place noodle at bottom, greens around and meat in the middle, pour sauce over, garnish

Vietnamese style – mix everything and serve as salad, top with alfafa/microgreens and herbs, pour sauce over

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