Bun Giorno Recipes

VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE

Vermicelli Noodle Bowl | Bun Ga Nuong Recipe image

Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that's served with everything in Vietnam.

Provided by Calleigh

Time 20m

Number Of Ingredients 25

Ingredients

1.5 lb chicken thigh fillets
1 tbsp garlic (chopped)
1/2 sliced of medium-size onion/shallot
2 tbsp brown sugar
1 stalk of lemongrass (trimmed and chopped)
1/4 tsp black pepper
1 1/2 tsp dark soy sauce
1 1/2 tbsp fish sauce
1 tbsp vegetable oil
1/2 cup fish sauce
1/4 cup rice vinegar
5 tbsp water
3 tbsp brown sugar
1 small garlic clove (finely chopped)
1 Thai red chili (finely chopped)
1/4 cup fresh lime juice
7 oz dried vermicelli noodles
2 cucumber (julienned)
2 carrots (julienned)
5 cups iceberg lettuce (finely sliced)
3 cups bean sprouts
A handful of mint leaves
A handful of cilantro/coriander
Sliced red chili (optional)
2 Lime wedges

Steps:

In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
Nick with a knife to test the doneness and transfer to a plate once ready.
In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.

Nutrition Facts : Calories 756.71 kcal, Carbohydrate 73.76 g, Protein 42.52 g, Fat 33.61 g, SaturatedFat 8.23 g, Sodium 3652.98 mg, Fiber 7.62 g, Sugar 24.37 g, ServingSize 1 serving

TASTY BUNS

Tasty Buns image

Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!

Provided by Charlene Kaunert

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h20m

Yield 12

Number Of Ingredients 7

Ingredients

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

Steps:

Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g

FRIED SQUID MEZZO GIORNO

Fried Squid Mezzo Giorno image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups canned plum tomatoes
1/4 cup olive oil
3 cloves garlic, finely chopped
2 tablespoons crushed red pepper flakes
Salt and pepper
2 pounds fresh clean squid, cut into ringlets, with tentacles
3 cups flour
Deep frying vegetable oil

Steps:

Preheat fryer with deep frying oil to 325 degrees.
Drain excess liquid from tomatoes. Crush by hand into smaller pieces. In a small pot or casserole, heat olive oil. Saute garlic briefly, taking care not to brown the garlic. Add the red pepper flakes and tomatoes and season with salt and pepper. Simmer for 20 minutes.
Dredge clean, well washed squid in flour, shaking off any excess. Fry squid in batches, making sure not to overload fryer, until crisp and golden brown. As squid is removed from fryer, shake off excess oil and season with salt and pepper. Serve with tomato sauce on the side.

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