Vietnamese Chicken Vermicelli Bowl | Bún Thịt Nướng
Vermicelli bowls are surprisingly easy to make and bursting with flavour. Sweet and tangy marinated chicken served with homemade nước chấm, fresh veggies, rice noodles, and spring rolls make up this delicious bowl. Ready in 1 hour!
Ingredients
Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs
- 3 cloves garlic minced
- 1 lime juiced
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 1 ½ tbsp soy sauce*
- 2 tbsp oil to cook
Nước Chấm
- 3 cloves garlic minced
- 1 lime juiced
- 4 tbsp fish sauce
- 2 tbsp sugar
- 2-3 tsp chili paste sambal oelek
- ½ cup water
Vermicelli Bowls
- ½ lb dry rice stick noodles
- 2 cups bean sprouts rinsed
- 1 cup romaine lettuce shredded
- 2 persian cucumbers seeded and thinly sliced
- 1 carrot julienned
- 2 - 3 spring rolls per person heated
- sriracha and oyster sauce to serve
- lime wedges and fresh cilantro to serve
Directions
Marinate the Chicken
- In a medium bowl or container, whisk together the ingredients for the marinade.
- Add in the whole chicken thighs to the marinade making sure they’re completely coated. Cover and set aside in the fridge for 30 minutes while you prep.
Make the Nước Chấm
- In a small bowl, whisk together the garlic, lime juice, fish sauce, sugar, chili paste, and water until the sugar is dissolved. Set aside.
Prep the Vermicelli Bowl Ingredients
- Bring a pot of salted water to a boil and then turn off the heat. Add the rice stick noodles and stir to loosen up the noodles. Set aside for 8-10 minutes until the noodles are cooked but not soft. Do not boil – too much starch will release and the noodles will be gummy.
- Prep all the veggies and place on a platter so each person can assemble their own bowl. You may want to include other vegetables if desired.
- Cook the spring rolls according to package directions.
Cook the Chicken
- Preheat a large skillet over medium heat until almost smoking. Add the oil and swirl to coat the pan before adding in the chicken.
- Sear the first side for 5-6 minutes until well browned before flipping and browning the other side. Cook for another 5-6 minutes or until cooked through and no more pink remains (or to 165°F).
- Set aside to a cutting board to rest for a minute before thinly slicing.
- Serve in a large bowl with ½ cup beans prouts, ¼ cup lettuce, and other sliced veggies to taste. Top with spring rolls, lime wedges, and cilantro before adding ¼ cup of the nước chấm or to taste.
Notes
Gluten-Free*: substitute GF soy sauce or coconut aminos.
Noodles: You can also use vermicelli noodles – they are a thinner noodle, but I prefer the wider rice stick.
Adapted from The Woks of Life Nutrition Per Serving (not including spring rolls): Calories 540 kcal | Carbohydrates 64.8 g | Protein 31 g | Fat 17.8 g | Sodium 2,652 mg | Potassium 760 mg | Fiber 3.4 g |
Sugar 13.8 g | Calcium: 69.8 mg | Iron: 2 mg
Adapted from The Woks of Life Nutrition Per Serving (not including spring rolls): Calories 540 kcal | Carbohydrates 64.8 g | Protein 31 g | Fat 17.8 g | Sodium 2,652 mg | Potassium 760 mg | Fiber 3.4 g |
Sugar 13.8 g | Calcium: 69.8 mg | Iron: 2 mg