From jmstwn1607@earthlink.net Wed Feb 13 15:16:22 2002 Date: Wed, 13 Feb 2002 05:24:32 +0000 (UTC) From: Duckie Newsgroups: rec.food.recipes Subject: Bum Ga Nuong Followup-To: rec.food.cooking, rec.food.recipes Bum Ga Nuong Grilled Chicken Salad A recipe by Viet Tran, Le Colonial Serves 4 4 chicken breasts (2 whole breasts, split to make 4 pieces) 2 cups cloves of garlic, finely chopped 2 whole shallots, finely chopped salt & pepper vegetable oil 2 cups iceberg lettuce, shredded 1 cup cucumber, sliced (not too thin) 1/4 cup fresh mint, roughly chopped 1/4 cup unsalted roasted peanuts, chopped 1/2 cup dry rice vermicelli (from Asian grocery stores) 1 cup chili lime vinaigrette (see below) Chili Lime Vinaigrette: 4 oz. water 1 oz. lime juice 2 oz. Vietnamese fish sauce (Asian grocery store) 1 oz. sugar 1 tsp. chopped garlic 1 Tbsp. chopped red chili pepper 2 Tbsp. vegetable or olive oil Mix together water, lime juice, fish sauce and sugar. Add garlic, chili pepper and oil, set aside. Bring 3 quarts of water to a boil. Add rice vermicelli, remove after 3-4 minutes when almost soft. Strain in colander. Marinate chicken breasts in the garlic, shallots, salt & pepper and touch of vegetable oil. When ready to cook, grill chicken on both sides until done. Cut into bite size pieces. In each of four bowls, divide lettuce and cucumbers. Top with the vermicelli. Arrange chicken on top of vermicelli. Pour about 2 ounces of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve. Provided by Le Colonial Restaurant Sunday Dinner Recipe E-List http://www.geocities.com/sundayliving -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.