Go Back
A vibrant bowl of Vietnamese Chicken Noodle Bowls with grilled chicken, rice vermicelli, fresh herbs, and pickled vegetables.

Vietnamese Chicken Noodle Bowls (Bun Ga Nuong)

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 2 tablespoons finely minced lemongrass
  • 2 tablespoons fish sauce
  • 1 tablespoon hone y
  • 1 tablespoon soy sauce
  • 2 cloves garlic , minced
  • 1 tablespoon neutral cooking oil
  • 8 oz dried thin rice vermicelli noodles
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1/2 cup pickled daikon and carrots (Do Chua)
  • 1/2 cucumber , julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup crushed roasted peanuts
  • 1/4 cup fish sauce (for dressing)
  • 1/4 cup lime juice
  • 1/4 cup wate r
  • 2 tablespoons white sugar
  • 1 teaspoon chili garlic sauce

Method
 

  1. In a large bowl, whisk together lemongrass, 2 tbsp fish sauce, honey, soy sauce, minced garlic, and oil to create the marinade.
  2. Add chicken strips to the marinade, tossing to coat thoroughly, and refrigerate for at least 30 minutes.
  3. Prepare the dressing by whisking 1/4 cup fish sauce, lime juice, water, sugar, and chili garlic sauce until the sugar is fully dissolved.
  4. Cook rice vermicelli in boiling water for 3 to 5 minutes until tender; drain and rinse immediately with cold water to stop the cooking process.
  5. Preheat a grill or heavy skillet over medium-high heat and cook chicken for 4 to 5 minutes per side until charred and cooked through.
  6. Divide shredded lettuce and cooked vermicelli noodles among four serving bowls.
  7. Top each bowl with grilled chicken, bean sprouts, pickled vegetables, cucumber, mint, and cilantro.
  8. Garnish with crushed peanuts and serve with the prepared dressing on the side.