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Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

  • Nem Nướng Sausage Mix

  • All Purpose Lemongrass Blend

  • Multi-Purpose Phở Seasoning

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes. That’s it.

Ingredients

Lemongrass Chicken
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Vermicelli Rice Noodles
Vietnamese Pickles
Scallion Oil
Garnishes

Instructions

Lemongrass Chicken
  1. In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.
  2. Mix thoroughly
  3. Allow the chicken to marinate for 30 minutes, covered at room temperature
  4. Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.
  5. Then broil in the oven to finish (1-2 minutes)
  6. All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.
Vermicelli Rice Noodles
  1. Put on a pot of boiling water
  2. Put noodles, stirring occasionally
  3. Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]
  4. Drain noodles in a colander
  5. Rinse to remove starch and cool down noodles
  6. Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Scallion Oil
  1. In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
  2. Turn off heat
  3. Add 1 cup of sliced scallions
  4. Add a soft pinch of kosher salt
  5. Add fish sauce and rice vinegar
  6. Cook until tender. Turn off the heat.
Assemble
  1. In a large soup bowl, first, start with rice noodles
  2. Nestle the Lemongrass Chicken on the noodles
  3. Garnish with mint, cucumber, and pickled carrots
  4. Generously ladle the Nước Mắm Chấm in your bowl
  5. Finish with one spoon full of scallion oil

Recommended Products:

Chef Tu David Phu Spice Blend Kit
Son Fish Sauce
https://cheftu.com/recipelibrary/bunganuong
TDP Enterprises, LLC
noodles, rice, salad, lemongrass chicken, fish sauce, umami, roasted, grilled
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cá Trứng Chiên [Fried Smelt]

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Cá Trứng Chiên [Fried Smelt]

Cá Trứng Chiên [Fried Smelt]

Yield
2
Author
Chef Tu David Phu
Prep time
20 Min
Cook time
15 Min
Total time
35 Min
Big thanks to our #angler friends @asianmartha and @stinkydog6636 for the fish! Their highlights are usually catching local Dungeness Crab and King Salmon right outside the Golden Gate Bridge, in the Pacific Ocean. From their most recent fishing trip, they gifted us the most beautiful filet of salmon (that recipe is coming soon). But along with the salmon, they handed me beautiful, plump local smelt. And after digging into my memory bank of recipes, I recounted one of my favorite childhood bites, fried smelt.

Ingredients

Fried Smelt
  • 10 each, Whole Smelt
  • 2 quarts, Iced Water
  • Juice of 1 lemon
  • 2 tsp, Kosher Salt
  • 2 cups, AP Flour
  • 1 cup, Rice Flour
  • 1 tbsp Corn Starch
  • 1 tsp, Kosher Salt
  • 2 each, Whole Eggs
  • 2 cups, Frying Oil
Garnishes
  • Chrouk Metae Fermented Chili Paste (or sub Sambal Olek)
  • Scallion Tops
  • Sliced Serranos Slivers
  • 1/4 cup, small diced red onion
Pickled Daikon and Carrots
  • 1 cup, Shredded Carrots
  • 1/2 cup, Shredded Daikon
  • 1/4 tsp, Salt
  • 1/2 tsp, organic sugar (or 1/4 tsp stevia)
  • 1 cup, Rice Vinegar
  • 2 cups, Water
  • 2 cloves, Garlic
  • 1 sliver, Ginger
  • 1/2 each, Jalapeno

Instructions

Scale the fish
  1. Rinse the fish under fresh, cold running water to loosen the scales.
  2. Pinch the fish firmly by the tail. 
  3. Use the back of a knife to start scraping away the scales; moving from the tail to the head.
  4. Rinse the fish under running water to remove any remaining scales.
  5. Turn the fish over and repeat on the other side.
  6. Check to make sure that all of the scales have been removed by running a finger against the grain of the fish. 
Gut the Fish
  1. Place the fish in one hand.
  2. With a pair of scissors, make an incision starting from the anus of the fish and continue that cutting until you split the jaw. 
  3. Pull out the internal organs with your hands. 
  4. Rinse the inside cavity of the fish under running water, until water runs clear.
  5. Removed the spine of the fish. 
  6. With a pair of fish pliers, remove any remaining fish pine bones. 
Brine the Fish
  1. In a large bowl, add 2 quarts of iced, the juice of 1 lemon, and 2 tsp of Kosher Salt
  2. Add the deboned and gutted fish to the saltwater brine. 
  3. Brine the fish for 15 minutes. 
  4. Take the fish out of the saltwater brine. And place or pan lined with paper towels to remove excess water. 
Dredge the Fish
  1. In a wide, shallow bowl add 2 cups of AP Flour, 1 cup of Rice Flour, 1 tbsp of Corn Starch, and 1 of Kosher Salt.
  2. Mix the dredge mixture thoroughly with a fork, or whisk.
  3. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter to set aside.
Fry the Fish
  1. Preheat a large frying pan on medium heat for 1 minute
  2. Add 1/4 cup of frying oil, per 5 filets. [do not overcrowd your pan + plus add more oil every time fish is rotated out of the pan]
  3. Gently lay 1 fish in pan, skin side down first. Make sure to tilt the pan away from you [allows for the oil to splash away from your body to prevent burns]
  4. Continue to pan fry on medium heat, until browned on the first side, 4 to 5 minutes.
  5. With a spatula, carefully turn the fish over carefully. 
  6. Continue to fry another side until it is crisp and golden brown, 4 to 5 minutes more.
  7. Transfer to a serving plate lined with paper towels, to remove excess grease.
  8. Gently seasons with salt and pepper on both sides of fish
Pickled Daikon
  1. In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice vinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
  2. Bring the pot to a simmer
  3. Take the pot off the heat
  4. Add cut carrots and daikon
  5. Submerge carrots and daikon (under pickling liquid) with a small plate
  6. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
  7. Store carrots and daikon in pickling liquid and use as needed.
Assemble
  1. On a large entree plate, gently transfer 2 filets of fried smelt. 
  2. With a tasting spoon, randomly dollop the fermented chili paste on the plate. 
  3. Scatter the pickled daikon and carrots.
  4. Garnish with a few slivers of serrano and scallion tops.
  5. Sparring, garnish the dish with 1/2 tsp of small diced red onion.

Notes:

“Eating small fish, or "forage fish," like anchovies, sardines, herring and mackerel, will not only help curb the overfishing of popular large fish, but it can be totally delicious. Many people simply haven't had enough exposure to these kinds of small fish, and what exposure they may have had might be misleading.” 


 -Huff Post [https://www.huffpost.com/entry/anchovies-and-sardines-recipes_n_6933790]

Recommended Products:

Fish Bone Tweezers
Chrouk Metae

Similar Recipes

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Vietnamese Cajun Seafood Stew

Cháo Cá [Vietnamese Fish Porridge]

cheftu.com/recipes/friedsmelt
fish, fried, seafood, sustainable, forage fish, fish sauce, umami, sushi, healthy
seafood
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #