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)

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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.