VIETNAMESE CHICKEN VERMICELLI NOODLE BOWL
The Vietnamese Chicken Vermicelli Noodle Bowl is known as Bún Gà, which is a light yet satisfying dish combining tender grilled chicken, rice vermicelli noodles and an array of crisp vegetables. This dish is topped with crushed peanuts and drizzled with the signature nuoc cham sauce, which offers layers of texture and flavour in every bite. Each ingredient contributes to the harmony of cool noodles, juicy chicken, crunchy cucumber and fresh herbs come together to create a meal that is refreshing, healthy and intensely aromatic. It’s perfect for a single serving and can be prepared in minutes, making it a go-to option for busy weekdays or relaxed summer evenings. Whether enjoyed warm or cool, this Vietnamese Chicken Vermicelli Noodle Bowl embodies the Vietnamese philosophy of balance and freshness. It’s ideal for anyone seeking a nutritious, colourful and deliciously simple meal.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
Prepared in Advance
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat
DISH TYPE
Main Course
INGREDIENTS
Here is a list of ingredients for the Vietnamese Chicken Vermicelli Noodle Bowl:
- 30 grams | 1.06 ounces | ¼ cup cooked rice vermicelli noodles
- 35 grams | 1.23 ounces | ¼ cup grilled chicken breast, sliced
- 3 grams | 0.11 ounces | 1 tablespoon shredded lettuce
- 7 grams | 0.25 ounces | 1 tablespoon shredded carrots
- 6 grams | 0.21 ounces | 1 tablespoon cucumber, julienned
- 4 grams | 0.14 ounces | ½ tablespoon crushed peanuts
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon nuoc cham
FULL NUTRITIONAL INFORMATION
- Calories: 184 kilocalories
- Fat: 12.1 grams
- Saturated Fat: 1.8 grams
- Carbohydrate: 6.0 grams
- Sugar: 2.8 grams
- Fibre: 1.5 grams
- Sodium: 170 milligrams
- Protein: 11.0 grams
- Calcium: 350 milligrams
- Potassium: 324 milligrams
- Iron: 1.90 milligrams
PREPARATION
These steps are followed for the preparation of Vietnamese Chicken Vermicelli Noodle Bowl:
- Cook Vermicelli Noodles: If not already cooked, prepare the rice vermicelli according to package instructions. Rinse under cold water and drain well.
- Grilled Chicken Breast: Slice grilled chicken breast into thin strips. You may use freshly grilled or pre-cooked chicken for convenience.
- Prepare Vegetables: Shred the lettuce and carrots. Julienne the cucumber into matchstick-sized strips.
- Assemble The Bowl: In a serving bowl, layer the vermicelli noodles as the base. Top with sliced chicken, lettuce, carrots and cucumber.
- Add Toppings: Sprinkle with crushed peanuts for added crunch and texture.
- Drizzle Sauce: Finish with a generous spoonful of nuoc cham. Serve immediately.
PREPARATION TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Vietnamese Chicken Vermicelli Noodle Bowl:
- Use Leftover Chicken: This is a great recipe to repurpose grilled or roasted chicken from another meal.
- Rinse Noodles Well: Rinsing noodles after cooking prevents them from sticking and keeps the texture light.
- Slice Ingredients Thin: Thin strips ensure even distribution and easier eating.
- Make It Fresh: Assemble the bowl just before serving to preserve crunch and brightness.
- Control Heat: Adjust the nuoc cham spice level to suit your preference.
VARIATIONS
- Vegetarian Version: Substitute grilled tofu or tempeh for chicken.
- Low Carbohydrate: Swap vermicelli for spiralised courgette or shirataki noodles.
- Nut-Free: Omit peanuts or use roasted sunflower seeds as an alternative.
- Herb Boost: Add fresh coriander, Thai basil or mint for an aromatic upgrade.
- Add Fruit: Include mango or pineapple chunks for a sweet contrast.
PREPPING AND STORAGE
- Refrigeration: Store components separately in airtight containers for up to 2 days. Assemble just before serving.
- Do Not Freeze: The noodles and vegetables will lose texture and freshness if frozen.
- Meal Preparation Friendly: Pre-portion the chicken and vegetables to simplify assembly during the week.
