Vietnamese Chicken Noodle Salad Bowl (Bún Gà Nướng) Recipe

Introduction

Vietnamese salad bowl, or Bún Gà Nướng, is a vibrant and refreshing dish featuring grilled chicken, fresh herbs, and rice vermicelli noodles. This bowl combines savory, sweet, and tangy flavors for a light yet satisfying meal perfect for any season.

Ingredients

• 500 g Chicken fillet (1.1 lb)
• 2 cloves Garlic (minced)
• 2 tbsp Brown sugar
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 Lime (juiced)
• 1 tbsp Vegetable oil
• 1 tbsp Lemongrass
• 50 g Granulated sugar (¼ cup)
• 60 ml Water (¼ cup)
• 2 cloves Garlic (finely minced)
• 2-4 tbsp Vietnamese fish sauce
• 2 Fresh limes juiced (to taste)
• 1-2 Red chili, bird’s eye, thinly sliced (to taste)
• 200 g Dried rice vermicelli noodles (7 oz)
• 1 Carrot (large)
• 1 Cucumber (seedless)
• 6 leaves Iceberg or romaine lettuce
• Mint leaves
• Cilantro
• Crushed peanuts (for topping, optional)

Instructions

1. Step 1: Prepare the lemongrass by cutting it into smaller pieces, then grind it finely using a mortar and pestle.
2. Step 2: In a medium bowl, combine sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, ground lemongrass, brown sugar, and vegetable oil. Mix well and marinate for 30 minutes to 1 hour at room temperature.
3. Step 3: To make the Nước mắm dressing, dissolve granulated sugar in water over medium heat, stirring until fully dissolved. Let it cool completely.
4. Step 4: Stir in finely minced garlic, 2 tablespoons fish sauce, lime juice from 1 lime, and sliced red chili to the cooled sugar water. Adjust fish sauce and lime juice to taste.
5. Step 5: Heat 2 tablespoons vegetable oil in a skillet or wok over high heat. Fry the marinated chicken until cooked through and nicely seared. Remove from heat and set aside.
6. Step 6: Boil rice vermicelli noodles according to package instructions. Drain and rinse under cold running water, then drain again and set aside.
7. Step 7: Prepare the vegetables: coarsely grate the carrot, cut cucumber into thin sticks or noodles, and chop lettuce coarsely. Wash and roughly chop mint and cilantro.
8. Step 8: To assemble, combine rice noodles, carrot, cucumber, lettuce, mint, and cilantro in a large bowl. Top with the cooked chicken and crushed peanuts if using. Serve with the Nước mắm dressing on the side or drizzled over the top.

Tips & Variations

• For extra flavor, grill the chicken over charcoal or a grill pan instead of frying.
• Substitute chicken with grilled pork or tofu for a different protein option.
• Add chopped roasted peanuts for crunch and texture.
• Adjust the chili quantity according to your preferred spice level.
• Use fresh lime juice for the best bright citrus flavor in the dressing.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the noodles dry by tossing them lightly with a little oil. Reheat chicken gently or enjoy cold. Assemble just before eating to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It is best to prepare the ingredients separately and combine them just before serving to keep the noodles from becoming soggy and the vegetables crisp.

What can I substitute for fish sauce if I am vegetarian?

You can replace fish sauce with soy sauce or a vegetarian fish sauce alternative to keep the umami flavor while maintaining a vegetarian diet.

Vietnamese Chicken Noodle Salad Bowl (Bún Gà Nướng) Recipe

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4.8 from 142 reviews

Vietnamese Salad Bowl – Bún Gà Nướng features tender grilled chicken marinated in fragrant lemongrass and fish sauce, served over refreshing rice vermicelli noodles with fresh vegetables and herbs, all complemented by a tangy, sweet, and spicy Nước mắm dressing. This light and flavorful dish is perfect for a healthy and vibrant meal that balances savory, citrusy, and aromatic flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 500 g Chicken fillet (1.1 lb)
• 2 cloves Garlic (minced)
• 2 tbsp Brown sugar
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 Lime (juiced from 1 lime)
• 1 tbsp Vegetable oil
• 1 tbsp Lemongrass (finely ground)

Nước mắm Fish Sauce Dressing

• 50 g Granulated sugar (¼ cup)
• 60 ml Water (¼ cup)
• 2 cloves Garlic (finely minced)
• 2–4 tbsp Vietnamese fish sauce (adjust to taste)
• 2 Fresh limes, juiced (to taste)
• 1–2 Red bird’s eye chili, thinly sliced (to taste)

Salad Bowl Components

• 200 g Dried rice vermicelli noodles (7 oz)
• 1 Carrot (large, coarsely grated)
• 1 Cucumber (seedless, cut into sticks or noodles)
• 6 leaves Iceberg or romaine lettuce (coarsely chopped)
• Fresh Mint leaves (coarsely chopped)
• Fresh Cilantro (coarsely chopped)
• Crushed peanuts (for topping)

Instructions

1. Prepare Chicken Marinade: In a medium bowl, combine the minced garlic, brown sugar, fish sauce, soy sauce, freshly squeezed lime juice, vegetable oil, and finely ground lemongrass. Add the sliced chicken fillet and stir well to coat the chicken thoroughly with the marinade. Cover and let it marinate for 30 minutes to 1 hour at room temperature to allow the flavors to infuse.
2. Make the Nước mắm Dressing: In a small saucepan over medium heat, combine granulated sugar and water, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature. Once cooled, stir in finely minced garlic, fish sauce starting with 2 tablespoons, fresh lime juice starting with the juice of 1 lime, and thinly sliced red bird’s eye chili. Adjust the seasoning by adding additional fish sauce and lime juice according to your preferred balance of salty and tangy flavors.
3. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a cast iron skillet, frying pan, or wok over high heat. When the oil is hot, add the marinated chicken slices and sear quickly, cooking until the chicken is cooked through and slightly caramelized on the outside. Remove from the pan and set aside on a plate.
4. Prepare the Noodles: Boil the dried rice vermicelli noodles according to the package instructions, usually 3-5 minutes, until tender but still firm. Drain and rinse immediately under cold running water to stop cooking and remove excess starch. Drain well and set aside in a colander.
5. Prepare Vegetables and Herbs: Coarsely grate the carrot and cut the seedless cucumber into thin sticks or spiralize into noodles. Coarsely chop the lettuce, mint leaves, and cilantro. Wash all herbs and vegetables thoroughly before preparing.
6. Assemble the Salad Bowl: In serving bowls, start with a base of cooked rice vermicelli noodles. Top with grated carrot, cucumber sticks, chopped lettuce, mint, and cilantro. Add the cooked grilled chicken slices on top. Sprinkle with crushed peanuts for added crunch. Serve with the prepared Nước mắm fish sauce dressing on the side for drizzling as desired.

Notes

• Marinate chicken for up to 1 hour for best flavor but avoid longer to prevent texture changes.
• You can adjust the heat level of the dressing by adding more or fewer bird’s eye chilies.
• Use fresh herbs and crisp vegetables for optimal freshness and texture contrast.
• For easier prep, lemongrass can be finely minced if a mortar and pestle are not available.
• Leftover dressing can be stored in the refrigerator for up to 3 days.
• Serve immediately after assembling to keep the lettuce crisp and noodles fresh.

Keywords: Vietnamese chicken salad, bún gà nướng, lemongrass chicken, rice vermicelli salad, Vietnamese noodles, fresh herb salad