Ingredients
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300g
Chicken
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300g
Rice Vermicelli (or not too thick rice noodles)
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2
Carrots
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1/2
Cucumber
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Some
Peanuts
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3 cloves
Garlic
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For the Sauce
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2tbsp
Nuoc Nam Sauce
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2tbsp
Soy Sauce
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2tbsp
Oyster Sauce
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1tbsp
Sugar
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1
green lime juice
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Three turns of the pepper mill
Pepper
Directions
A Fresh and Flavorful Grilled Chicken Vermicelli Bowl You’ll Crave Again and Again
There’s something special about Vietnamese cuisine—the way it balances sweet, salty, spicy, and tangy elements all in one bite. And when it comes to a meal that’s as light as it is satisfying, the grilled chicken vermicelli bowl is a true standout.
Whether you’re already a fan of Vietnamese street food or just dipping your toes into Southeast Asian flavors, this dish is an easy favorite. It’s fresh, colorful, and full of texture—perfect for a healthy lunch, a relaxed dinner, or even meal prep for the week.
What Makes the Vietnamese Chicken Vermicelli Bowl So Addictive?
This dish, often called bún gà nướng in Vietnamese, is more than just noodles and chicken. It’s a vibrant Vietnamese chicken noodles bowl layered with warm grilled chicken, cool rice vermicelli, crisp vegetables, fresh herbs, and a generous drizzle of sweet and tangy nước chấm sauce. Each component adds something special, and together, they create a bowl that’s both comforting and refreshing.
A Bowl That Brings Balance to the Table
Unlike heavier noodle dishes, the Vietnamese chicken vermicelli bowl is naturally light—thanks to the rice noodles, an abundance of raw veggies, and lean grilled chicken. It’s a dish that doesn’t weigh you down but still leaves you completely satisfied. The combination of hot and cold ingredients, soft and crunchy textures, and the unmistakable burst of flavor from the fish sauce-based dressing is what makes it unforgettable.
Why You’ll Love This Vietnamese Chicken Noodles Bowl
What sets this bowl apart is its versatility. It’s naturally gluten-free, easily customizable, and endlessly adaptable to your taste. Don’t eat meat? Swap the chicken for tofu. Want it spicier? Add more chilies or a splash of sriracha to the sauce. Craving extra crunch? Toss in roasted peanuts or fried shallots.
Whether served as a quick solo dinner or as a centerpiece for a casual summer gathering, this grilled chicken vermicelli bowl is always a crowd-pleaser.
Vietnamese Street Food, Right at Home
The beauty of this dish is that it brings the spirit of a Vietnamese food stall right to your kitchen. You don’t need fancy equipment or rare ingredients—just a bit of time and a grill pan (or even an oven broiler) to achieve that irresistible charred flavor on the chicken. Once that’s done, it’s all about layering the bowl and letting the ingredients shine.
Steps
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1
Done
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Marine your chickenCut your chicken into small cubes and chop 3 cloves of garlic. In a bowl, add your diced chicken, chopped garlic, 3 tbsp of soy sauce and 1 tbsp of sugar. Mix everything well and let it marinate in the fridge for about 30 minutes. |
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2
Done
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Grate your veggies and crush peanutsPeel carrots and cucumber, grate them and set aside in a bowl. In a freezing bag add peanuts and crush them with whatever you have in your kitchen. Get your vietnamese spring rolls ready, follow our homemade spring rolls recipe if you wanna make them by yourself! |
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3
Done
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Cook Rice VermicelliIn a pot, bring water to a boil and add 300g of rice vermicelli. On low heat, mix a bit your vermicelli and wait 2 to 3 minutes (depending on what's written on the pack). Remove cooked vermicelli and rinse them with cold water. |
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4
Done
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Assemble your Vietnamese Chicken Rice Vermicelli BowlCut your cooked vietnamese spring rolls in 3 pieces. In a bowl, add noodles, grated carrots and cucumber, then add the grilled chicken and the pieces of spring rolls on the side of the plate. |
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5
Done
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Sauce, toppings and enjoy!For the sauce, add in a small bowl 2 tbsp of soy sauce, oyster sauce, nuoc nam sauce, 1 tbsp of sugar and the juice of one lime. Mix well and add the sauce to your chicken vermicelli bowl. For the toppings, add some of your crushed peanuts and you're ready to go! |
