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Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that’s served with everything in Vietnam.

Vermicelli Noodle Bowl | Bun Ga Nuong Recipe

5 from 2 votes
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Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that’s served with everything in Vietnam.
Servings: 5
Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Total Time 20 minutes

Ingredients:

  • 1.5 lb chicken thigh fillets

Chicken Marinade:

  • 1 tbsp garlic chopped
  • 1/2 sliced of medium-size onion/shallot
  • 2 tbsp brown sugar
  • 1 stalk of lemongrass trimmed and chopped
  • 1/4 tsp black pepper
  • 1 1/2 tsp dark soy sauce
  • 1 1/2 tbsp fish sauce
  • 1 tbsp vegetable oil

Nouc Cham (Vietnamese Sauce):

  • 1/2 cup fish sauce
  • 1/4 cup rice vinegar
  • 5 tbsp water
  • 3 tbsp brown sugar
  • 1 small garlic clove finely chopped
  • 1 Thai red chili finely chopped
  • 1/4 cup fresh lime juice

Vietnamese Noodle Bowl Toppings:

  • 7 oz dried vermicelli noodles
  • 2 cucumber julienned
  • 2 carrots julienned
  • 5 cups iceberg lettuce finely sliced
  • 3 cups bean sprouts
  • A handful of mint leaves
  • A handful of cilantro/coriander

Garnish:

  • Sliced red chili optional
  • 2 Lime wedges

Instructions:

Prep the Marinade:

  • In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
    Vermicelli noodles topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that’s served with everything in Vietnam.
  • Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).

Grill the Chicken:

  • Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
  • Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
  • Nick with a knife to test the doneness and transfer to a plate once ready.

Nuoc Cham Sauce:

  • In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.

Assemble:

  • Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
  • Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.

Nutrition Information:

Calories: 756.71kcal | Carbohydrates: 73.76g | Protein: 42.52g | Fat: 33.61g | Saturated Fat: 8.23g | Sodium: 3652.98mg | Fiber: 7.62g | Sugar: 24.37g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Main Course, Recipe
Cuisine: Vietnamese
Keywords: Bun Ga nuong, Bun Ga Nuong recipe, Ga Nuong recipe, Vietnamese chicken, Vietnamese Lemongrass chicken, Vietnamese noodle bowl recipe, Vietnamese Vermicelli