Bún gà nướng sả: the Vietnamese noodle salad bowl. Chicken thigh marinated in lemongrass, garlic, shallot and fish sauce, cooked in the Ninja Crispi Pro until it caramelises at the edges, sliced over cold rice vermicelli with lettuce, cucumber, quick-pickled carrot, bean sprouts and a lot of herbs. Then nuoc cham poured over everything. Light, fresh and exactly right on a hot night.
Written for the Crispi Pro 6-in-1 before it has arrived, so the times are a starting point, not yet tested. Check the thickest piece reaches 75°C.
The herbs are not a garnish here. They are half the salad: mint, Thai basil and coriander, and more than seems sensible. Vietnamese mint or perilla from the Asian grocer, if they have it.
Lemongrass: use only the pale bottom third, outer leaves stripped off, and chop it very fine or it stays stringy. A mini food processor does it in seconds.
Make ahead: the chicken can marinate overnight, there is no acid in it. The nuoc cham keeps a week in the fridge, and the pickled carrot three or four days.
