Vietnamese cuisine consists of a lot of stews, curries and other pan dishes that are prepared completely in one pot. At Gà Xào Gùng it looks a little different, because you get delicious chicken with ginger notes, but also a fresh rice noodle salad. Of course, you can also combine the rice noodle salad with other dishes.
Gà Xào Gùng is very popular especially in the warm season, because the fresh ingredients and the delicious chicken ensure a pleasant cooling. The Vietnamese ginger chicken with rice noodle salad also makes a wonderful side dish for other dishes. Our recipe is designed for two people. Of course you can extend and enlarge it. Also you don’t have to take into account a lot of time. Only the cooling of the noodles takes a little time, but in the meantime you can prepare the chicken. This gives you a preparation time of about 15 to 20 minutes. By the way, Gà Xào Gùng is also a wonderful alternative for people who pay attention to calories. At 374 kcal per 100 grams, Gà Xào Gùng is surprisingly low in calories. In addition, there is a lot of protein and carbohydrates, so you are full for a long time.
Gà Xào Gùng
Ingredients
- 8 tablespoons raw cane sugar
- 8 tablespoons fish sauce
- 1 red chilli pepper
- 1 lime
- 100 g rice noodles
- 2 tomatoes
- 1 red pepper
- 0,5 mini-cucumber
- 0,5 bunch of coriander
- 4 cloves of garlic
- 2 chicken breasts
- 1 tablespoon starch
- 50 g ginger
- 4 tablespoons caramel syrup
- pepper and oil
Instructions
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Start with the dressing. Put the raw cane sugar and six tablespoons of fish sauce in a saucepan and bring to the boil while stirring. Do this until the sugar has completely dissolved. Remove the pan from the heat. Then add the finely diced and cored chilli pepper and the freshly squeezed lime juice to the pot. Let the vessel cool down completely.
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Now take care of the rice noodle salad. Put the rice noodles in a bowl and blanch them with boiling water. Let the noodles steep for about ten minutes before straining them over a sieve, quenching and draining. Put the noodles back in a bowl and cut them into bite-sized pieces with clean scissors.
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Carve the tomatoes crosswise and blanch in boiling water for about 30 seconds. Scare, skin, drunk and seed the tomatoes. Then cut them into small cubes and add them to the rice noodles. Peel the cucumber and dice it finely before adding it to the rice noodles.
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Peel the peppers with the peeler, remove the seeds and cut them into fine cubes. Add the peppers to the rice noodles. Chop the coriander finely and add it. Crush the garlic clove with a fork and spread it over the salad. Now mix everything well.
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Now you can turn to the ginger chicken. Cut the chicken breast into bite-sized slices and put them in a freezer bag. Put the starch in there. Spread the starch over all the chicken pieces.
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Heat some oil in a pan and add the chicken pieces. Immediately drizzle them with the caramel syrup. Fry the chicken until the cubes are covered with a nice layer of caramel. Then add the garlic, ginger, the rest of the fish sauce and some pepper. Swing the cubes in this sauce for another two minutes.
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Pour the dressing over the rice noodle salad and spread it on flat bowls. Then arrange the meat on the salad. A fresh Tiger beer tastes particularly good with it.