Description
These Vietnamese Chicken Noodle Bowls are a refreshing and flavorful dish that combines tender marinated chicken with fresh vegetables, herbs, and rice vermicelli noodles, all drizzled with a zesty nuoc cham dressing.
Ingredients
Rice Vermicelli Noodles:
8 ounces
Chicken Marinade:
1 pound boneless skinless chicken thighs, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 2 cloves garlic (minced), 1 teaspoon grated ginger
Other Ingredients:
1 tablespoon vegetable oil, 2 cups shredded lettuce, 1 cup shredded carrots, 1 cup cucumber (julienned), 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, 1/4 cup chopped peanuts, lime wedges (for serving), nuoc cham dressing (for drizzling)
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions. Drain and rinse with cold water.
- Marinate the Chicken: Whisk together fish sauce, soy sauce, lime juice, brown sugar, garlic, and ginger. Marinate chicken for at least 20 minutes.
- Cook the Chicken: Heat oil in a skillet. Cook chicken until golden and cooked through, about 5–7 minutes per side. Slice thinly.
- Assemble the Bowls: Divide noodles into bowls. Top with lettuce, carrots, cucumber, sliced chicken, mint, and cilantro. Sprinkle with peanuts and drizzle with nuoc cham dressing. Serve with lime wedges.
Notes
- Nuoc cham is a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili.
- Customize toppings with bean sprouts, pickled vegetables, or sliced jalapeños.