Bun Ga Nuong Vietnamese Grilled Chicken Noodle Bowl (Edit recipe)

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Bun Ga Nuong is a Vietnamese rice vermicelli bowl topped with lemongrass-marinated grilled chicken, fresh vegetables and herbs, pickled daikon and carrot, roasted peanuts, scallion oil, and sweet-tangy nước chấm. The warm caramelized chicken contrasts with cool rice noodles, crisp vegetables, and fresh herbs, while the fish sauce dressing ties the bowl together with savory, sweet, sour, and spicy flavors.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

35

Serves: 4

Ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat the boneless chicken dry with paper towels, trim excess fat if needed, and place it in a clean bowl without rinsing the raw chicken.
Combine the chicken with fish sauce, oyster sauce, Vietnamese caramel sauce, scallion oil, sugar, honey, lime juice, bruised and sliced lemongrass, and minced garlic; cover and refrigerate for at least 1 hour or overnight, but keep the marinating time under 24 hours.
Cut the daikon and carrot into thin strips, toss with 1 teaspoon salt, rest for 10 minutes, rinse and squeeze out excess water, then soak in a mixture of 1/3 cup warm water, 1/3 cup rice vinegar, and 3 tablespoons sugar for at least 15 minutes.
Combine 3 tablespoons fish sauce, 3 tablespoons lime juice, 3 tablespoons sugar, and 15 tablespoons water, stir until the sugar dissolves, then add minced garlic and sliced chili to make the nước chấm.
Finely slice 3–4 scallions, season with a pinch of salt, pour 1–2 tablespoons hot neutral cooking oil over them, and stir briefly to make the scallion oil.
Remove loose lemongrass and garlic from the marinated chicken, then pan-sear over medium to medium-high heat until golden and the thickest part reaches 165°F (74°C); rest briefly before slicing.
Separate fresh rice vermicelli and divide it among serving bowls, or cook dried vermicelli according to the package directions, rinse briefly under cool water, and drain thoroughly.
Wash and dry the lettuce, cucumber, bean sprouts, and fresh herbs, slice the cucumber into thin strips, and crush the roasted peanuts.
Assemble each bowl with rice vermicelli, sliced grilled lemongrass chicken, lettuce, cucumber, bean sprouts, fresh herbs, pickled daikon and carrot, crushed peanuts, and scallion oil, then add nước chấm immediately before eating.

Notes

Chicken thighs stay juicier during high-heat cooking, while chicken breasts require closer control of the cooking time to prevent drying. Marinate the chicken for at least 1 hour for sufficient flavor, or refrigerate overnight for a deeper lemongrass flavor; keep the total marinating time under 24 hours. Brush loose lemongrass and garlic from the chicken before cooking because small pieces can burn and become bitter. Reduce the heat if the chicken surface darkens before the center reaches 165°F (74°C), since the marinade contains sugar, honey, and caramel sauce. Prepare the pickled vegetables and nước chấm while the chicken marinates to reduce active cooking time. Fresh rice vermicelli provides a softer texture, but dried rice vermicelli works as a substitute when cooked according to its package instructions. Keep chicken, noodles, vegetables, herbs, pickles, and nước chấm in separate containers when storing leftovers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	647
Fat:	16 g
Carbohydrates:	75 g
Protein:	51 g
Cholesterol:	0 g
Sodium:	2245 mg
Fiber:	2 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated per serving.