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Lunch · Phu Quoc
Lemongrass chicken rice noodle bowl
Bún gà nướng: oven-roasted lemongrass chicken thigh, rice noodles, lettuce, cucumber, pickles, herbs, peanuts, fish sauce with lime.
Ingredients
Cooked rice noodles (rice flour, water), skinless chicken thigh, cucumber, lettuce, water, carrot, daikon, Phu Quoc fish sauce (anchovy, salt), sugar, lime juice, roasted peanuts, lemongrass, shallot, garlic, rice bran oil, rice vinegar, mint, Thai basil, Vietnamese coriander (rau răm), salt, Phu Quoc black pepper.
Nutrition
| per portion | weight | kcal | P | F | C |
|---|---|---|---|---|---|
| Small | 445 g | 485 | 31 | 15 | 58 |
| Regular | 593 g | 646 | 42 | 20 | 77 |
| Large | 801 g | 873 | 56 | 26 | 104 |
| per 100 g | 100 g | 109 | 7 | 3.3 | 13 |
Nutrition calculated from the recipe card.
Allergens
- fish
- peanuts
One kitchen: traces of allergens are possible.
Reheating and serving
Eat cold. Warm the chicken separately for 1 minute if you like. Pour the sauce over just before eating.
Keep at +2…+6 °C, eat by the date on the label.
This kitchen at homedemo
Example: a home version of this dish that shows the format; the kitchen’s chef writes the real one.
A home version, not the kitchen’s recipe card: ingredients, pans and stove as at home.
Open the recipe →On every portion’s label: date and hour made, use-by date, ingredients, nutrition, allergens and a QR code to this page.