I would walk a mile for bun, the Vietnamese dish of lettuce, ricenoodles, sprouts, and lots of crispy vegetables, with a gingerysauce. I rubbed chicken breasts with rice vinegar, soy sauce, andsriracha, which made a wonderful golden skin under the broiler,then removed the meat and sliced it for the top. When I went shopping, the Asian sprouts in the market didn’t lookgood, so I bought other sprouts. In this bowl, the rice noodles areburied, but they’re on the bottom and a wonderful surprise when youget there.
Vietnamese bun Serves 4 SAUCE 1/2 cup granulated sugar 1 cup seasoned rice vinegar 1 cup Asian fish sauce 1 piece (3 inches) fresh ginger, finely chopped 1 clove garlic, finely chopped 1. In a bowl, combine the sugar and vinegar. Stir well until thesugar dissolves. 2.
Add the fish sauce, ginger, and garlic; set aside. CHICKEN, NOODLES,VEGETABLES 8 ounces rice vermicelli 4 chicken breasts halves, on the bone 1 tablespoon peanut oil 1 tablespoon soy sauce 1 tablespoon sriracha or other hot sauce 1/2 head red or green leaf lettuce, cored and coarsely chopped 4 carrots, grated 3 cups fresh sprouts 6 Armenian or pickling cukes, thinly sliced 1 bunch scallions, cut into 1-inch lengths 1/2 cup dry roasted peanut, chopped 1. Turn on the broiler. Bring a kettle of water to a boil. T8 LED Tube Light
2. In a bowl, combine the noodles with 3 cups hot tap water. Addenough boiling water to submerge to cover the noodles. Set asidefor 15 minutes. 4 Foot Led Tube Manufacturer
Drain the noodles and transfer to a bowl. Add 3tablespoons of the sauce and toss well. 3. Set the chicken, skin side up, in a rimmed pan that can withstandthe heat of the broiler element. 4. SMD Led Tube Light Manufacturer
In a bowl, combine the oil, soy sauce, and sriracha or hot sauce.With your hands, rub the mixture over the chicken skin. Broil about10-inches from the element for 5 minutes or until starting tobrown. Turn the oven temperature down to 400 degrees. Continuecooking for 25 minutes or until the chicken is cooked through. 5.
Set the chicken aside to cool. Remove the meat from the bones inone large piece. Halve the meat lengthwise, then cut crosswise intoslices. 6.
Divide the noodles among 4 bowls. Add lettuce to each one. Topwith carrots, sprouts, and cucumbers. Spoon some of the dressingover the vegetables. 7.
Add chicken and spoon more dressing on top. Garnish with scallionsand peanuts. Sheryl Julian.