Vietnamese Vermicelli Noodle Bowl ("Bun") Recipe
User Reviews
4.8
22 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
825 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese Vermicelli Noodle Bowl ("Bun") Recipe
Report
Explore the vibrant tastes of Vietnam with our Vermicelli Noodle Bowl, a perfect blend of silky noodles, succulent chicken, and fresh, colorful veggies, topped with a refreshing mint twist.
Share:
Ingredients
For the Marinade
- 1 1/2 lbs. boneless skinless chicken breasts, thinly sliced
- 1/2 c. lemongrass white and light green parts only, finely chopped
- 1/2 c. shallot
- 2 cloves garlic
- 1 tsp. fish sauce or salt
- 1 tsp. brown sugar
- 1/2 tsp. Chinese five-spice powder ground
- 1/4 c. peanut oil or canola oil
For the Noodle Bowl
- 8 oz. rice vermicelli noodles cooked according to package directions, drained, and rinsed with cold water
- 1 red bell pepper sliced into strips
- 1 English cucumber halved and sliced into half circles
- 1 daikon radish cut into matchsticks
- 1/2 c. mint leaves chopped, fresh
- 1/2 c. peanuts chopped; roasted
For the Dressing
- 1/4 c. lime juice fresh
- 1 Tbsp. fish sauce
- 2 Tbsp. water
- 1 Tbsp. brown sugar
- 1 green chile seeded and minced, small, or red chile
Instructions
- Place the sliced chicken breasts in a large bowl. Put the chopped lemongrass in the bowl of a food processor and grind into a very fine mince.
- Add the shallots, garlic cloves, fish sauce, brown sugar, and five spices into the food processor. Pulse until a thick paste forms.
- Transfer the paste to the bowl with the chicken, add the quarter cup of oil, and toss to coat.
- Cover and refrigerate for at least 30 minutes, but preferably overnight.
- When ready to cook, heat a large frying pan over medium-high heat.
- Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3 to 5 minutes.
- Make the dressing by mixing together the dressing ingredients in a small bowl.
- Place a quarter of the cooked noodles in the bottom of a bowl.
- Top with a quarter of the cooked chicken, red bell peppers, cucumbers, and radishes. Garnish with mint and peanuts, then drizzle a quarter of the dressing over the top. Enjoy!
Equipments used:
Notes
- Storage Info:
- Store the cooked components of the Vietnamese Vermicelli Noodle Bowl separately in airtight containers in the refrigerator. The chicken and noodles will stay good for up to 3-4 days. It's not recommended to freeze this dish, as the noodles and vegetables may become mushy upon thawing. For reheating, gently warm the chicken in a microwave or on a stovetop, but serve the noodles and vegetables cold or at room temperature to maintain their texture.
Nutrition Information
Show Details
Serving
1serving
Calories
825kcal
(41%)
Carbohydrates
88g
(29%)
Protein
57g
(114%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
13g
(65%)
Cholesterol
107mg
(36%)
Sodium
743mg
(31%)
Potassium
1928mg
(41%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
2387IU
(48%)
Vitamin C
93mg
(103%)
Calcium
220mg
(22%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 825kcal | 41% |
| Carbohydrates | 88g | 29% |
| Protein | 57g | 114% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 107mg | 36% |
| Sodium | 743mg | 31% |
| Potassium | 1928mg | 41% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 2387IU | 48% |
| Vitamin C | 93mg | 103% |
| Calcium | 220mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
22 reviews
Excellent
Other Recipes
You'll Also Love
