Vietnamese Pulled Chicken Vermicelli

Fresh, light, crisp, and vibrant. MelCo Food's Pulled Chicken Vermicelli is a take on the classic Vietnamese dish, Bún Gà, chicken served over vermicelli with fresh herbs and vegies, seasoned with sweetened fish sauce. Sweet and mild in flavour, it's a dish that's great for summer lunches.

Prep Time: 15 mins

Total Time: 30 mins

Servings: 4

Notes

Rice vermicelli can be found in any Asian grocery store, and sometimes even Woolworth's and Cole's. There are many different brands, but I prefer the Fraternity brand for it's firmer texture.
This is not to be confused with Bún Bò Huế, a thicker noodles that's eaten with soup. Bún Tươi is what you're looking for.
They cook in the same way as spaghetti, and you would want them to have the same texture - al dente.

Fish sauce can also be found in any Asian grocery, and they're now starting to appear in Woolworth's and Cole's as well. Squid Brand Fish Sauce is the brand, probably the most popular, most trusted, and most widely used of all the fish sauce brands. It is a Thai export, and so, there are some that prefer Chin-Su, a Vietnamese export, believing that it is more true to the Vietnamese flavour profile.

Final note, to get those long, thin, wide, strips of cucumber, you can just run a peeler along the edge. Easy and quick.

Equipment

• Medium-sized stock pot
  
• Chef's Knife
  
• Peeler
  
• Measuring spoons
  

• Measuring Cups
• Chopping Board
  

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Ingredients

• 500g MelCo Food's Pulled Chicken
  
• 400g Fraternity Brand Vermicelli (Bún Tươi)
  

For Vegie and Herb Mix

• 1/2 bunch picked mint leaves
• 1/2 bunch coriander, roughly chopped
• 1-2 long red chilli, thinly sliced (optional)
• 1 large carrot, shredded
• 1 large cucumber, planed
• 1/8 red cabbage, thinly sliced
  
• 1 small radish, thinly sliced

For Sauce

• 3 tbs fish sauce
  
• 2 tbs lime
  
• 8 tbs water
  
• 3 tbs sugar
  
• 1 clove garlic, minced (optional)
  
• 1 bird's eye chilli, minced (optional)
  

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Method

For Vermicelli

1. Fill a medium-sized stock pot with water and bring to a boil.
   
2. Once boiled place vermicelli in boiling water.
   
3. Boil for 8 minutes or until al dente.
   
4. Drain in colander and rinse with cold water. (Note: the vermicelli will stick together when cooling, splash a little bit of water on the noodles to refresh them when serving.)
   

For Vegies and Herbs

1. Combine mint, coriander, chilli, carrot, cucumber, red cabbage, and radish. Mix well.
   

For Sauce

1. Combine lime, water, fish sauce, minced garlic, chilli, and sugar. Mix well until sugar dissolves.
   

To Serve

1. Best enjoyed cold, make a bed of vermicelli in a dish and sprinkle salad mix on top, sprinkle on MelCo Food's Pulled Chicken. Season with sauce to taste, and enjoy!
   

OR

1. For a dish that's steaming and warm, separately, microwave vermicelli and pulled chicken for 1min30s each. Make a bed of vermicelli in a dish, sprinkle salad mix on top, sprinkle on MelCo's Pulled Chicken. Season with sauce to taste, mix well, and enjoy!