While chef Lynne Truong prepares myriad Vietnamese dishes, a highlight of Banh Mi So #1 -- Saigon Gourmet's (4071 South Grand Boulevard; 314-353-0545) menu is Bun Bo Xao -- a noodle dish comprised of thin rice vermicelli noodles and layers of fresh herbs, pickled carrots, fried onions and marinated, shredded chicken. Bun Bo Xao is a Vietnamese favorite for lunch: light and fresh.
Bun Bo Xao
1 serving of rice vermicelli noodles 1/3 of a medium chicken thigh 2 slices of white onions 2 cloves of garlic 3 tablespoons of prepared fish sauce 2 green leaf lettuce 1 tablespoon of shredded carrots Sriracha chili sauce to taste 6 roasted peanuts crushed 1 tablespoon of onion flakes Olive oil to taste 1/2 cup of bean sprouts 3 spearmint leaves 3 Thai basil leaves
Mince cloves of garlic and slices of white onion and set aside.
Add olive oil to small sauce pan under medium heat, add onion flakes to pan and gently stir until onion flakes become crispy; pour fried onions and olive oil into a condiment bowl.
Bring 3 cups of water to boil; add roll of vermicelli noodles to boiling water. Boil for 5 minutes, drain and place vermicelli noodles in a medium size eating bowl.
In a medium pot bring water to boil, reduce heat to medium and add chicken thigh and cook until internal temperature reaches 165 degrees. Set cooked chicken aside and let cool.
Once chicken has cooled, use fork to shred chicken thigh.
Chop green leaf lettuce along with spearmint and Thai basil leaves and set aside.
Place the rice vermicelli noodles in a medium bowl and add fresh bean sprouts on one side of the bowl and add the chopped lettuce and mints next to the bean sprouts.
In a small sauce pot, add 3 tablespoons of olive oil under medium heat. Add both minced garlic and chopped onions to small sauce pan.
Add shredded chicken to pan and sautee for 45 seconds.
Top vermicelli noodles with sauteed chicken, fried onions, shredded carrots, teaspoon of Sriracha and crushed peanuts.
Serve with side of 3 tablespoons of prepared fish sauce.