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5.0 from 12 votes

Vietnamese Vermicelli Noodle Bowl with Chicken

This vermicelli bowl is beautifully balanced with sweet and tangy flavors. Don't let the list of ingredients intimidate you, they all tie together in a symphony for textures and flavors

Prep Time
15 mins
Cook Time
15 mins
Marinating Time (Inactive):
1 hr
Total Time
25 mins
Servings: 4 servings
Calories: 636 kcal
Course: Main Course
Cuisine: Asian , Vietnamese

Ingredients

Chicken Marinade
  • 2 talks lemongrass* white parts only, minced (see notes below)
  • 3 garlic cloves minced
  • 3 1/2 tablespoons white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon neutral oil*
  • 1 - 3 Thai chilies* thinly sliced, adjust to spice level
  • 1 pound skinless boneless chicken thigh
Nuoc Cham Dipping Sauce
  • 1 cup hot water
  • 3 tablespoons white sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 4 garlic cloves minced
  • 1-2 Thai chili thinly sliced, adjust to your spice level
Vermicelli Bowl
  • 12 oz thin dried vermicelli rice noodles
  • 2 cucumbers julienned, seeds removed optional
  • 2 carrots julienned or shredded
  • 4 cups lettuce shredded
  • 3 cups bean sprouts optional
  • handful mint leaves optional
  • Handful cilantro leaves optional
  • Handful basil leaves optional

Instructions

Step 1: Marinate & Cook Lemongrass Chicken
    Cup of Yum
  1. In a food processor or mortar and pestle (see notes), grind together the marinade ingredients.
  2. 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
  3. 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
  1. In a bowl, combine the hot water and sugar until it's dissolved. Add the remaining ingredients, then set aside to cool.
  2. 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
  1. 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

  • Grill
  • Skillet / Cast Iron
  • Oven
  • Lemongrass: Fresh lemongrass from Asian markets works best. Peel and mince the white part of the stalk for the marinade.

  • Alternative Cooking Methods:

    Grill: Char with smoky flavor. Cook for 10-15 minutes, flipping halfway. Skillet / Cast Iron: Caramelize chicken on medium heat for about 7 minutes, flipping halfway. Oven: Broil chicken on top rack for even browning, focusing on one side.

  • Grill: Char with smoky flavor. Cook for 10-15 minutes, flipping halfway.
  • Skillet / Cast Iron: Caramelize chicken on medium heat for about 7 minutes, flipping halfway.
  • Oven: Broil chicken on top rack for even browning, focusing on one side.
  • Time-Saving Swaps: Use rotisserie chicken and pre-cut veggies. Customize vermicelli bowls with leftover vegetables.
  • Storage: Keep leftovers separate to avoid sogginess. Store noodles, veggies, and sauce separately.

Nutrition Information

Serving 300g Calories 636kcal (32%) Carbohydrates 98g (33%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 108mg (36%) Sodium 1699mg (71%) Potassium 1228mg (35%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 17746IU (355%) Vitamin C 72mg (80%) Calcium 164mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 636

% 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.