Lemongrass Chicken Vermicelli Bowl / Bun Ga Nuong
If you're looking for a light meal that's both nutritious and delicious and perfect for any meal of the day, make sure you give this bun ga nuong a try!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Skin-On Chicken Thighs
- 2 tbsp Minced Lemongrass
- 2 tbsp Minced Shallots
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 3 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 2 tbsp Neutral Oil
- Salt and Pepper
- 1 lb Rice Vermicelli Noodles
- Lettuce
- Beansprouts
- Persian Cucumbers
- Cilantro
- Green Onions
- Mint
- Pickled Veggies
- Nuoc Cham
Instructions
- 1
Chicken:
- 2
Preheat oven to 400F degrees
- 3
Debone and trim off excess fat on chicken thighs. Optionally, pound chicken thighs to even thickness
- 4
Combine minced lemongrass, shallots, garlic, oyster sauce, soy sauce, fish sauce, honey, brown sugar, salt, pepper, and oil in a mixing bowl. Add chicken thighs, mix well, and marinate in the fridge covered for at least half an hour. The longer, the better!
- 5
Add chicken to a wire rack and bake for 40 minutes, flipping halfway in between. Check that the internal temp of the chicken reaches 165 degrees. Allow the chicken to rest before slicing
- 6
Vermicelli Noodles:
- 7
Bring a pot of water up to a boil. Add oil and salt. Drop in noodles and cook on medium-high for 6 minutes
- 8
Cover the pot with a lid, and remove the pot from the heat. Allow noodles to soak in hot water for another 6 minutes
- 9
Drain and rinse noodles with cold water in a colander to stop the cooking process. Then toss in oil to prevent noodles from sticking
- 10
Serve:
- 11
Assemble bowl by adding vermicelli noodles, and any combination of your favorite toppings. Dress with nuoc cham and enjoy!