Chicken bún with rice vermicelli and herbs
Vietnamese Salad Easy
Rice vermicelli, garlic chicken, cucumber, cilantro, soy and lime. Vietnamese bún vibes : fresh, herby, light, with crunch. About 30 minutes.
Dietary summary — contains gluten · 3 unverified point(s)
- ContainsGluten
- Not suitable forVegetarian, Vegan
- Not verifiedLactose, Alcohol, Pork
15 min
Preparation
15 min
Cooking
Ingredients
Chicken (breast)
Meat
500 g
Garlic
2 clove(s)
Coriander
15 g
Soy sauce
Gluten
40 ml
Olive oil
20 ml
Pepper
1 pinch(es)
Lime
2 piece(s)
Cucumber
1 piece(s)
Rice vermicelli
250 g
Preparation steps
1
Cook the rice vermicelli according to the package. Rinse under cold water, drain and set aside.
2
Cut the chicken into strips. Mince the garlic. Cut the cucumber into sticks. Chop the cilantro. Juice the lime.
3
Heat oil in a skillet. Sear the chicken with garlic and some of the soy sauce 6 minutes until cooked and lightly caramelised.
4
In a bowl, mix the remaining soy sauce, lime juice and a drizzle of oil for the dressing.
5
Divide the vermicelli among bowls. Add chicken, cucumber and cilantro. Drizzle with dressing and serve.
Per serving
471 kcal
Calories
42 g
Protein
58 g
Carbs
7 g
Fat