Vietnamese Vermicelli Noodle Bowl with Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Marinating Time (Inactive):
1 hr
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Total Time
25 mins
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Servings
4 servings
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Calories
636 kcal
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Course
Main Course
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Cuisine
Asian, Vietnamese
Vietnamese Vermicelli Noodle Bowl with Chicken
Description
"Vietnamese Vermicelli Noodle Bowl with Chicken" combines thin rice vermicelli noodles topped with chicken thighs marinated in lemongrass, garlic, fish sauce, soy sauce, lime juice, and Thai chili for a fragrant, balanced protein. The chicken is cooked in an air fryer for quick, even cooking, though grilling or broiling are suggested alternatives for smoky or caramelized finishes. The nuoc cham sauce uses sugar, fish sauce, vinegar, garlic, and chili dissolved in warm water, providing a classic dipping and dressing accompaniment that ties all components together.
The bowl is assembled with a variety of fresh vegetables including julienned cucumber and carrot, shredded lettuce, and optionally bean sprouts and a handful of fresh herbs such as mint, cilantro, and basil. The contrast between the warm, juicy chicken and cool, crisp vegetables creates varied texture and flavor. The dish is flexible for customization with extra chili for heat or herb amounts to preference.
Practical tips include purchasing fresh lemongrass from Asian markets and different cooking methods for chicken depending on kitchen capabilities. Leftovers should be stored with components separate to maintain texture, and precut vegetables or rotisserie chicken can be used to save preparation time.
Ingredients
Chicken Marinade
- 2 talks lemongrass white parts only, minced (see notes below
- 3 garlic minced, cloves
- 3 1/2 tablespoons white sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 3 tablespoons lime juice fresh
- 1 tablespoon neutral oil
- 1 - 3 Thai chili thinly sliced, adjust to spice level
- 1 pound chicken thigh skinless, boneless
Nuoc Cham Dipping Sauce
- 1 cup water hot
- 3 tablespoons white sugar
- 3 tablespoons fish sauce
- 2 tablespoons white vinegar
- 4 garlic minced, cloves
- 1-2 Thai chili thinly sliced, adjust to your spice level
Vermicelli Bowl
- 12 oz vermicelli rice noodles thin dried
- 2 cucumber julienned, seeds removed optional
- 2 carrot julienned or shredded
- 4 cups lettuce shredded
- 3 cups bean sprout optional
- mint optional, handful of leaves
- cilantro optional, leaves, handful
- basil optional, handful, leaves
Instructions
Step 1: Marinate & Cook Lemongrass Chicken
- In a food processor or mortar and pestle (see notes), grind together the marinade ingredients.
- Transfer to a large ziplock or airthight container, then stir in the remaining marinade ingredients until the sugar has dissolved. Coat the chicken well in the marinade and let it marinate in the fridge for at least 1 hour up to overnight
- Cook in the air fryer at 400 degrees F for 7 - 10 minutes or until cooked through. Cooking time may slightly vary depending on the thickness of the chicken. (You can also check above for alternative cooking methods.)
Step 2: Make Nuoc Cham Sauce & Noodles
- In a bowl, combine the hot water and sugar until it's dissolved. Add the remaining ingredients, then set aside to cool.
- Cook vermicelli rice noodles according to the packaging's instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 3: Assemble Vermicelli Salad Bowls
- Assemble your vermicelli bowl by placing noodles at the bottom of the bowl. If noodles are stuck together, run them through cold water to easily separate them. Layer on veggies, sliced lemongrass chicken, and herbs (if using). When you're ready to serve, drizzle on some Nuoc Cham sauce. Enjoy!
Notes
- Use fresh lemongrass, removing tough outer layers to mince the white parts for the marinade.
- Chicken can be cooked by grilling, pan-searing in a skillet, or broiling if an air fryer isn't available.
- Pre-cut vegetables or rotisserie chicken can speed up preparation.
- Store leftover noodles, vegetables, and sauce separately to prevent sogginess.
- Adjust Thai chili slices to control spiciness according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 300g | |
| Calories | 636kcal | 32% |
| Carbohydrates | 98g | 33% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1699mg | 71% |
| Potassium | 1228mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 17746IU | 355% |
| Vitamin C | 72mg | 80% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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