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Flavorful Vietnamese Chicken Noodle Bowls (Bun Ga Nuong)

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A vibrant and easy Vietnamese chicken noodle bowl recipe featuring smoky grilled chicken, fresh herbs, crunchy pickled vegetables, and a tangy-sweet nuoc cham dipping sauce. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 fresh lemongrass stalks, finely minced
  • 4 garlic cloves, minced
  • 2 medium shallots, finely chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 8 oz rice vermicelli noodles
  • Handful each of fresh Thai basil, mint, and cilantro
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1 cup bean sprouts (optional)
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce (for nuoc cham sauce)
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 garlic clove, minced (for nuoc cham sauce)
  • 1 small fresh red chili, finely sliced

Instructions

  1. Prepare the Chicken Marinade (10 minutes): In a medium bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, black pepper, and vegetable oil. Stir until sugar dissolves and the mixture forms a fragrant paste.
  2. Marinate the Chicken (at least 30 minutes, up to overnight): Add chicken thighs to the marinade, turning to coat well. Cover and refrigerate.
  3. Cook the Rice Vermicelli (5-7 minutes): Bring a large pot of water to a boil. Add noodles and cook until just tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  4. Prepare the Vegetables and Herbs (10 minutes): While noodles cook, julienne cucumber and carrot. Rinse bean sprouts. Roughly chop fresh herbs and set aside.
  5. Make the Nuoc Cham Sauce (5 minutes): In a small bowl, whisk together lime juice, fish sauce, water, sugar, minced garlic, and sliced chili until sugar dissolves. Taste and adjust for balance.
  6. Grill the Chicken (8-10 minutes): Heat grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken about 4-5 minutes per side until cooked through and nicely charred (internal temp 165°F).
  7. Rest and Slice Chicken (5 minutes): Transfer chicken to a plate and let rest for a few minutes. Slice thinly across the grain.
  8. Assemble the Bowl: In serving bowls, place a bed of noodles, top with sliced chicken, fresh herbs, julienned veggies, and bean sprouts. Drizzle nuoc cham sauce over the top and sprinkle with chopped peanuts.
  9. Final Touches: Toss gently before eating or serve with extra sauce on the side.

Notes

Marinate chicken at least 30 minutes or overnight for deeper flavor. Use a well-seasoned cast iron skillet for best char if grilling indoors. Rinse noodles immediately after cooking to prevent mushiness. Nuoc cham sauce can be made a day ahead to enhance flavor. For gluten-free, use tamari instead of soy sauce. Fresh herbs are essential for authentic flavor.

Nutrition

Keywords: Vietnamese chicken noodle bowl, Bun Ga Nuong, grilled chicken, rice vermicelli, nuoc cham sauce, fresh herbs, easy dinner, weeknight meal

Find it online: https://atomicbite.com/flavorful-vietnamese-chicken-noodle-bowls-recipe-easy-step-by-step-guide/