Print

Vietnamese Vermicelli Noodle Bowl

Vietnamese Vermicelli Bowl with grilled lemongrass chicken closeup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This refreshing bowl combines cold rice vermicelli noodles with crisp vegetables, fragrant lemongrass chicken, and a tangy nuoc cham dressing. It is a perfect warm weather meal that is light yet satisfying, bringing together sweet, salty, sour, and spicy flavors in every bite.

Ingredients

Scale
  • 1 pound boneless skinless chicken thighs
  • 2 stalks fresh lemongrass, minced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon black pepper
  • 8 ounces dried rice vermicelli noodles
  • 1 large cucumber, julienned
  • 2 carrots, julienned
  • 1 cup pickled daikon and carrots (do chua)
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup bean sprouts
  • 1/4 cup crushed roasted peanuts
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 Thai chili, thinly sliced
  • 1/4 cup warm water

Instructions

  1. In a medium bowl, combine minced lemongrass, garlic, fish sauce, brown sugar, soy sauce, vegetable oil, and black pepper. Stir until sugar dissolves. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Bring a large pot of water to a boil. Add dried rice vermicelli noodles and cook according to package directions, usually 3 to 4 minutes. Drain in a colander and rinse immediately with cold water to stop cooking. Shake off excess water and set aside.
  3. In a small bowl, whisk together warm water, sugar, fish sauce, rice vinegar, and lime juice until sugar dissolves. Stir in minced garlic and sliced Thai chili. Set aside.
  4. Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat. Lightly oil the surface. Cook marinated chicken thighs for 5 to 6 minutes per side until charred and cooked through (internal temperature 165 degrees F). Let rest for 5 minutes, then slice thinly against the grain.
  5. Divide cold rice vermicelli noodles among serving bowls. Arrange julienned cucumber, carrots, pickled daikon and carrots, fresh mint, cilantro, and bean sprouts on top. Add sliced lemongrass chicken. Drizzle generously with nuoc cham dressing and sprinkle with crushed peanuts. Serve immediately.

Notes

For a vegetarian version, use firm tofu or tempeh marinated in the same lemongrass mixture. The noodles are naturally gluten-free. Store components separately in the refrigerator for meal prep; assemble just before serving to keep vegetables crunchy. Reduce sugar in dressing if desired.

Nutrition

Find it online: https://www.stacksipsnack.com/vietnamese-vermicelli-noodle-bowl/