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bo bun maison

Chicken Bo Bun Asian Salad Recipe

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Prep Time:40 minutes
Cook Time:15 minutes
Total Time:55 minutes
Course: Main course, Salad, Starter
Cuisine: Asian
Servings: 4 servings

Ingredients

  • 2 chicken or turkey escalopes
  • 12 batavia salad leaves
  • 2 carrots
  • 6 to 8 store-bought spring rolls
  • 300 g bean sprouts
  • 250 g rice vermicelli
  • 6 sprigs of mint
  • 1 small bunch of fresh coriander
  • 2 tablespoons oil
  • 2 tablespoons peanuts

FOR THE CHICKEN MARINADE

  • 1 tablespoon mild curry powder
  • 1 tablespoon lemongrass powder or whole and finely chopped
  • 3 tablespoons nuoc mam sauce (asian fish sauce)
  • 1 pinch pepper
  • 1 garlic clove

FOR THE SAUCE (YOU CAN ALSO USE AN ALREADY READY-MADE NEMS SAUCE)

  • 8 tablespoons water
  • 4 tablespoons brown sugar
  • 1 tablespoon white or rice vinegar
  • 2 tablespoons nuoc-mam (asian fish sauce)
  • 1 pinch chili powder

Instructions

  • Cut the chicken into small cubes and leave it to marinate in the refrigerator with the curry, chopped garlic, lemongrass, pepper and nuoc mam sauce (at least 30 minutes).
  • Meanwhile prepare the sauce. Bring all the sauce ingredients to a boil and set aside.
  • For the vermicelli, bring a good pot of water to the boil. Immerse the vermicelli in it for 2 to 3 minutes. Drain them and arrange them by handfuls on a plate.
  • Cut the salad into strips and grate the carrots.
  • Brown the spring rolls in a pan and cut them into small pieces.
  • Brown the meat in a little oil, over very high heat and very briefly: you simply need to sear the meat to keep it tender.
  • Serve in large bowls: start with the salad, carrots, soy, then the vermicelli.
  • Place the spring rolls cut into small pieces and the meat.
  • You can decorate with chopped coriander, mint and some crushed peanuts.
    Drizzle with sauce and your chicken Bo bun is ready!