vietnamese noodle bowl (bun ga nuong)

Name: vietnamse noodle bowl
Cook time: 1 h
Yield: Serves 8
Ingredients: chicken and marinade:; 8 boneless, skinless chicken thighs; 2 cloves garlic, finely chopped; 2 shallots, minced; 1 tablespoon ginger, minced; 2 tablespoons of fish sauce; 2 tablespoons canola oil; vinaigrette dressing (nuoc cham):; 1 tablespoon rice vinegar; 3 tablespoons sugar; Juice of 1 lime; ½ cup warm water; 1 clove garlic, chopped finely; 2 Thai or Serrano chiles, thinly sliced or 1 tablespoon red chili paste; noodle bowls:; 1 (16-ounce) bag vermicelli rice noodles; 2 hearts of romaine, shredded; 1 cucumber, peeled and julienned; 2 carrots, peeled and julienned; 2 cups bean sprouts; ½ cup green onions, thinly sliced; Lime wedges, cilantro leaves and chopped peanuts or cashews for garnish

vietnamese noodle bowls salad bar with grilled chicken, shredded carrots, green onions and rice noodles

This Vietnamese noodle bowl (bun ga nuong) is a flavorful, simple and economical way to serve a crowd. You can prepare most of the elements earlier in the day and arrange a self-serve salad bar or individually plate this colorful dish of grilled chicken and noodles. I also set out some sweet chili sauce and Sriracha sauce for additional flavor options. If bun ga nuong is too spicy for you, try my asian pasta bowl recipe.

Print Recipe

vietnamse noodle bowl

Serves: Serves 8

Cooking Time: 1 hour

Ingredients

chicken and marinade:
8 boneless, skinless chicken thighs
2 cloves garlic, finely chopped
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons of fish sauce
2 tablespoons canola oil
vinaigrette dressing (nuoc cham):
1 tablespoon rice vinegar
3 tablespoons sugar
Juice of 1 lime
½ cup warm water
1 clove garlic, chopped finely
2 Thai or Serrano chiles, thinly sliced or 1 tablespoon red chili paste
noodle bowls:
1 (16-ounce) bag vermicelli rice noodles
2 hearts of romaine, shredded
1 cucumber, peeled and julienned
2 carrots, peeled and julienned
2 cups bean sprouts
½ cup green onions, thinly sliced
Lime wedges, cilantro leaves and chopped peanuts or cashews for garnish

Instructions

Marinate the chicken breasts in the garlic, shallots, ginger, fish sauce, and the canola oil for 1 hour.

Soak the rice noodles in hot water for 3-5 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

Combine the vinaigrette ingredients and set aside for 30 minutes.

Prepare the remaining noodle bowl ingredients and hold for assembly.

Heat the barbecue to medium-high and grill the chicken, 2 minutes per side, until the interior temperature reaches 165°F. Allow the chicken to rest for 10 minutes and then cut each breast into ½-inch slices.

In pasta bowls arrange the noodles, chopped vegetables and sliced chicken. Pour the dressing over the top and garnish with a squeeze of lime, cilantro leaves and chopped nuts.

January 22, 2020

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