Description
How to make Vietnamese chicken noodle bowls with tender grilled chicken, fresh herbs, and crispy vegetables that bring restaurant flavors home.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless chicken thighs, cut into strips
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp lemongrass paste
Noodle Bowl Base
- 8 oz rice vermicelli noodles
- 1 cucumber, julienned
- 2 cups lettuce, shredded
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
Nuoc Cham Sauce
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp sugar
- 2 Thai chilies, minced
Instructions
- Marinate Chicken: Combine fish sauce, brown sugar, oil, garlic, and lemongrass in a bowl. Add chicken strips and marinate for at least 30 minutes or overnight for deeper flavor.
- Prepare Noodles: Soak rice vermicelli in hot water for 8-10 minutes until tender. Drain thoroughly and rinse with cold water to stop cooking and prevent sticking.
- Make Sauce: Whisk together fish sauce, lime juice, sugar, and minced chilies until sugar dissolves completely. Taste and adjust sweetness or heat as needed.
- Prep Vegetables: Julienne cucumber into thin matchsticks, shred lettuce finely, and pick fresh herb leaves. Keep everything chilled until ready to assemble the bowls.
- Grill Chicken: Heat grill or grill pan over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden and cooked through.
- Assemble Bowls: Layer noodles in bowls, top with lettuce, cucumber, bean sprouts, and herbs. Add warm grilled chicken and serve with nuoc cham sauce on the side.
Notes
- Marinate chicken for at least 30 minutes, but overnight is even better for deeper flavor.
- Soak rice vermicelli in hot water only – never boil or they’ll turn mushy.
- Keep all fresh components separate until serving to maintain crisp textures.
- Double the nuoc cham sauce recipe since everyone always wants extra.
- Leftover grilled chicken makes excellent banh mi sandwiches the next day.
- Fresh herbs are essential – dried won’t give you the same bright, authentic taste.
Allergy Information: Fish
Nutrition
- Calories: 420 calories
- Fat: 12g
- Carbohydrates: 48g
- Protein: 28g