Do you love traditional Bún bò Nam Bộ and can never get enough of it? Try to make a chicken version at home. We've swapped the beef for seared chicken but left everything else the same. An honest portion of rice noodles, plenty of crunchy vegetables, refreshing mint and the perfect sweet and sour sauce. All of it topped with peanuts. It's a great quick meal or meal prep dish that's ready in a couple of minutes. And if you have it for lunch, it will definitely keep you energised until dinner.🍜
Shop ingredients
Nutrition (1 serving)
- 555 kcal
- 55 g carbohydrates
- 20 g fats
- 32 g protein
Per 2 portions
- 100 g rice noodles
- 300 g chicken meat
- 100 g iceberg lettuce
- 100 g pickled vegetables
- 30 g peanuts
- mint
- coriander
- 30 g hot water
- 15 g coconut sugar
- 15 g fish sauces
- 15 g rice vinegar
- 15 g soy sauce
- 10 g sriracha sauce
- 1 tsp garlic granules
Instructions
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Pour hot water over the rice noodles and let them soak for a couple of minutes, as directed. Drain and rinse with plenty of cold water to stop cooking and prevent stickiness.
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Heat a pan and fry the chicken. Season it with salt and your favourite seasoning. Sear it over high heat so it's nicely browned.
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Shred the lettuce. Remove the fermented vegetables (carrot, cauliflower and radishes) from the vinaigrette and then chop the mint roughly.
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Add some hot water to a small bowl. Dissolve the sugar in it. Add fish sauce, vinegar, soy sauce, chilli and minced garlic (or a teaspoon of granules). Mix well.
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Place the rice noodles in a bowl. Add the chicken, lettuce, veggies and mint.
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Pour the sauce over and top with peanuts that add a good crunch. Enjoy!
