Vietnamese Noodle Bowls with Lemongrass Chicken (Bun Ga Nuong)
Made in 30 minutes or less, this refreshing Vietnamese noodle bowl with lemongrass chicken is the perfect example of balance. Savory lemongrass chicken is served with fresh vegetables, vermicelli noodles, and a drizzle of nuoc cham.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb chicken thighs (boneless, skinless, cut into ~½ inch pieces)
- 2 tbsp lemongrass (minced, see note 1)
- 1 shallot (minced, see note 2)
- 2 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce (see note 3)
- 2 tbsp vegetable oil (see note 4)
- 1 tbsp honey
- 1 tbsp light brown sugar (see note 5)
- 4 cups lettuce
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers (thinly sliced)
- ¼ cup mint
- 16 oz vermicelli noodles (boiled)
- 2 tbsp peanuts (optional, crushed, see note 6)
- ½ cup Vietnamese dipping sauce
Instructions
- 1
Add all the ingredients for the chicken marinade to a bowl. Mix and let marinate for 15 minutes.
- 2
While the chicken is marinating, prepare your other ingredients. Boil your vermicelli noodles. Cut your lettuce and cucumbers. Make your Vietnamese dipping sauce. Set all of it aside.
- 3
Heat a pan over high heat. Make sure your pan is hot before cooking your chicken. That's what gives it the "grilled look" without the grill. Cook the chicken in batches for 1-2 minutes on each side.
- 4
Now you're ready to make your vermicelli bowls! Add vermicelli noodles to a bowl. Follow with a few pieces of lettuce, pickled daikon, pickled carrots, cucumbers, and mint. Finish it off with crushed peanuts and a drizzle of Vietnamese dipping sauce.