Velma (miss_donatella)
Velma (miss_donatella)
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Vietnamese Grilled Chicken with Rice Noodles
Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng)
Ingredients:
For the Chicken Marinade:
1 ½ lbs boneless chicken thighs (skinless)
3 tablespoons lemongrass, finely minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon shallots, minced
1 tablespoon vegetable oil
1 teaspoon ground black pepper
For the Noodle Bowl:
8 oz rice vermicelli noodles
2 cups lettuce, shredded
1 cup cucumber, julienned
1 cup bean sprouts
1 large carrot, shredded
Fresh herbs: mint, cilantro, Thai basil
Crushed roasted peanuts (for garnish)
Fried shallots (optional, for garnish)
For the Nước Chấm (Dipping Sauce):
1/3 cup fish sauce
1/3 cup water
3 tablespoons sugar
2 tablespoons lime juice
1 garlic clove, minced
1 Thai chili, finely sliced (optional)
Directions:
In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor).
Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside.
Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice.
In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves.
Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices.
Drizzle with dipping sauce and garnish with peanuts and fried shallots.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
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Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.
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