Vietnamese Chicken Noodle Bowls |

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Learn how to customize your own Vietnamese Chicken Noodle Bowl (Bún Gà Nướng) at home with this easy recipe!

Vietnamese chicken noodle bowls

Raise your hand if you're out of order with Vietnamese!

Meeee too. ♡♡♡

I always have a meal with a bowl of phở (noodle soup) or a light and a refreshing bowl of bún (noodle salad). But hey, I've got good news for all of you this season! And I mean legit pho and bun recipes that just like the restaurant, those close-but-not-quite homemade recipes that make you wish you had just gone out for the real deal. I'll report back on the pho soon, both for you meat eaters and vegetarians.

But today, let's talk about how to make bun! This Vietnamese noodle bowl recipe is made with all of the classics – Vietnamese dipping sauce, your choice of protein, fresh veggies piled high, lots of fresh herbs, and everyone's favorite nước chấm (Vietnamese dipping sauce). But if you have an extra 30 minutes to marinate your protein, holy yum, you've gotta try using the lemongrass marinade that I shared on the blog yesterday. My favorite Vietnamese restaurant back in Kansas City. It's always used to make their bun bowls with lemongrass chicken and the extra kick of fresh flavors made downright irresistible.

That said, though, the protein in these noodle bowls is completely up to you. I made this batch with chicken because it's always what you need. ♡ But beef, pork, shrimp or tofu would all be delicious. The type of noodles and veggies you use can therefore be completely customized according to what you love best. And for all those you like to eat sweetener lovers, I'm happy to report that you can not make it with honey or maple syrup ,

Oh, and the other bonus? These bowls button fantastic served warm or cold. And I can not say that they are making fantastic meal lunches (or dinners!) For the week ahead.

Alright, enough chatting. Let's make some Vietnamese noodle bowls!

Vietnamese Chicken Noodle Bowls Meal Prep Containers

Vietnamese Noodle Bowl Ingredients:

As I mentioned above, the ingredients for this recipe are super-customizable. So totally free to experiment with whatever sounds best to you. (I've been using this recipe, I used …)

  • Chicken: I use this lemongrass chicken recipe, marinating chicken breasts and grilling them as kabobs. Grill or bake, or sauté the chicken until cooked. Or you can just shred a rotisserie chicken to make things extra easy.
  • Noodles: I used rice vermicelli noodles, which are traditional in this dish and extremely easy to cook.
  • veggies: I used a mix of thinly sliced ​​cucumber, carrots, and bean sprouts. But feel free to add any fresh veggies that sound good.
  • greens: I used shredded lettuce, but mixed greens or any other greens would also work.
  • Fresh herbs: Here's my biggest tip with this recipe – go big on the herbs! In my opinion, fresh cilantro and mint are a must here. But if you happen to have some Thai basil (or traditional basil) on hand, it's a delicious addition too.
  • garnishes: I recommend lots of lime wedges, chopped peanuts, and optional thinly-sliced ​​Thai bird chiles for anyone who would like extra heat.
  • Nuoc cham sauce: You know that traditional dipping sauce that's served at Vietnamese restaurants? It's easy to make with warm water, honey, lime juice, fish sauce, garlic, Thai bird chile, and will serve as the dressing for this noodle salad.

Detailed information is listed in the recipe box below.

Vietnamese lemongrass chicken kabobs

How To Make Vietnamese Noodle Bowls:

Feel free to prepare this recipe all at once. Or if you would like to make a noodles meal earlier in the day, you can make the noodles and marinade ahead of time. Then cook the chicken and chop the veggies and assemble everything just before serving. To make these Vietnamese noodle bowls, simply …

  1. Cook the chicken. Cook the lemongrass chicken according to recipe instructions.
  2. Cook the noodles. Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you do not want to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
  3. Prep the sauce. Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey is dissolved. Add in the remaining sauce ingredients and whisk until combined. Set aside.
  4. Assemble the bowls. In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
  5. Serve. Then serve warm, drizzled with much of the sauce you prefer.

These bowls also make for fantastic leftovers and meal prep. I store mine in these meal prep containers, using these little reusable salad dressing containers for the nuoc cham.

Detailed cooking instructions listed in the recipe box below.




Vietnamese Bun Recipe (Chicken Noodle Bowl with Nuoc Cham)

Possible Ingredient Variations:

Here are a few ideas for how to customize your own Vietnamese bun noodle bowls!

  • Use a different protein. As I mentioned above, beef, pork, shrimp, tofu or some variety of meatballs would be all delicious substitutes for chicken.
  • Use a different cut of chicken. Instead of kabobs, feel free to cook your chicken breasts whole (I recommend pounding them a bit to even thinness, so that they cook evenly). Or you are welcome to use chicken thighs, legs, or ground chicken instead.
  • Use a different kind of noodles. Really, any kind of rice noodles would work in this dish. Or feel free to sub in soba noodles, lo mein, or even ramen noodles if those are what you have on hand.
  • Make it spicy. Feel free to use these bowls with sriracha for those who would like additional heat.

Vietnamese chicken noodle salad

More Favorite Asian Noodle Recipes:

Love noodles as much as I do? Here are a few more faves!

Bun Meal Prep (Vietnamese chicken noodle bowls)

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These restaurant-style Vietnamese Chicken Noodle Bowls are easy to customize with your favorite protein, veggies, herbs and garnishes – feel free to get creative and add whatever sounds good!



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Ingredients

Vietnamese Noodle Bowl Ingredients:

  • 1 batch lemongrass chicken (see alternative below)
  • 7 ounces rice vermicelli noodles
  • 1 English cucumber, thinly sliced
  • 2 medium carrots, julienned
  • 4 cups shredded lettuce (or spring greens)
  • 2 cups bean sprouts
  • lots of fresh herbs (cilantro, mint, and / or Thai basil)
  • garnishes: lime wedges, chopped peanuts, thinly-sliced ​​thai bird chiles (Optional)

Nuoc Cham Sauce Ingredients:

  • 1/4 cup warm water
  • 34 tablespoons honey (or your desired sweetener)
  • 1/3 cup freshly-squeezed lime juice
  • 3 tablespoons fish sauce
  • 2 garlic cloves, finely-minced
  • 1 Thai bird chile, finely-minced (Optional)

Instructions

  1. Cook the chicken. Cook the lemongrass chicken according to recipe instructions.
  2. Cook the noodles. Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you do not want to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
  3. Prep the sauce. Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey is dissolved. Add in the remaining sauce ingredients and whisk until combined. Set aside.
  4. Assemble the bowls. In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
  5. Serve. Then serve warm, drizzled with much of the sauce you prefer.

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Vietnamese Chicken Noodle Bowl Recipe




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