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A white bowl of Vietnamese Noodle Bowl with Chicken topped with grilled chicken, herbs, vegetables, a lime wedge, and chopsticks.

Vietnamese Noodle Bowl with Chicken (Bun Ga Nuong)

Bitty
Authentic Bun Ga Nuong! Tender lemongrass grilled chicken, vermicelli noodles, fresh veggies, herbs & addictive nuoc cham dressing. A flavorful Vietnamese classic perfect for a refreshing meal.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Vietnamese
Servings 6
Calories 320 kcal

Equipment

  • Mixing Bowls (various sizes)
  • Whisk
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Grill (outdoor or indoor grill pan) OR Large Skillet/Frying Pan
  • Tongs
  • Large Pot (for cooking noodles)
  • Colander

Ingredients
  

For the Lemongrass Chicken Marinade:

  • 1.5 lbs about 680g boneless, skinless chicken thighs, cut into 1-1.5 inch pieces
  • 1/3 cup finely minced fresh lemongrass from 3-4 stalks, tough outer layers removed
  • 2 large shallots finely minced
  • 4-5 cloves garlic minced
  • 1/4 cup fish sauce Vietnamese or Thai brand recommended
  • 3 tbsp sugar granulated or brown
  • 2 tbsp vegetable oil or other neutral oil
  • 1 tsp freshly ground black pepper
  • Optional: 1 small red chili minced

For the Classic Nuoc Cham Dressing:

  • 1 cup warm water
  • 1/2 cup granulated sugar
  • 1/2 cup fish sauce
  • 1/2 cup freshly squeezed lime juice from 3-4 limes
  • Optional: 2 tbsp rice vinegar
  • 3-4 cloves garlic finely minced
  • Optional: 1-2 Thai chilies finely minced

For the Pickled Carrots & Daikon (Do Chua - Optional):

  • 1 cup julienned carrots
  • Optional: 1 cup julienned daikon radish
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/2 cup warm water

For Assembling the Noodle Bowls:

  • 1 lb 450g dried rice vermicelli noodles ('Bun' type)
  • 1 head lettuce romaine, green leaf, etc., washed and shredded
  • 1 large English cucumber julienned or thinly sliced
  • 1-2 cups fresh bean sprouts
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • Optional: 1 cup fresh Thai basil leaves or regular basil

Optional Toppings & Garnishes:

  • 1/2 cup roasted peanuts roughly chopped
  • 1/4 cup fried shallots store-bought or homemade
  • Lime Wedges for serving

Instructions
 

  • Marinate Chicken: In a medium bowl, combine all Lemongrass Chicken Marinade ingredients (lemongrass, shallots, garlic, fish sauce, sugar, oil, pepper, optional chili). Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  • Make Nuoc Cham: In another bowl, dissolve sugar in warm water. Stir in fish sauce, fresh lime juice, optional vinegar, minced garlic, and optional chilies. Taste and adjust sweetness/sourness/saltiness if needed. Set aside.
    Three bowls of Vietnamese Noodle Bowl with Chicken on a dark table with a tall glass of green liquid and lime wedges.
  • (Optional) Pickle Veggies: If making Do Chua, dissolve sugar and salt in warm water and vinegar. Add julienned carrots (and daikon, if using). Let sit for at least 30 minutes. Drain before using.
  • Cook Noodles: Bring a large pot of water to boil. Cook vermicelli according to package directions (usually 3-7 mins) until tender but firm. Drain immediately and rinse thoroughly under COLD water. Drain very well.
    An overhead shot of ingredients for a Vietnamese Noodle Bowl with Chicken in a grey bowl.
  • Prep Fresh Components: Wash and prepare lettuce, cucumber, bean sprouts, and fresh herbs.
  • Cook Chicken: Preheat grill or skillet to medium-high heat. Grill or pan-fry marinated chicken pieces (discard excess marinade) for 4-6 minutes per side, until cooked through and nicely charred/browned. Let rest briefly.
    Three white bowls filled with Vietnamese Noodle Bowl with Chicken, featuring rice noodles, grilled chicken, fresh herbs, lime wedges, and broth on a dark surface.
  • Assemble Bowls: Divide cooked noodles among serving bowls. Top with lettuce, cucumber, bean sprouts, pickled veggies (if using), and fresh herbs. Add cooked chicken. Sprinkle with chopped peanuts and fried shallots.
  • Serve: Serve immediately. Drizzle generously with Nuoc Cham dressing just before eating. Offer extra lime wedges on the side.

Notes

Marinating Time: Minimum 2 hours is crucial for flavor, overnight is best.
Nuoc Cham Balance: Taste and adjust the dressing! It's the heart of the dish. Fresh lime juice is essential.
Noodle Rinsing: Don't skip rinsing cooked noodles under cold water to prevent sticking.
Make Ahead: Marinade, Nuoc Cham, and pickles can be made 1-2 days ahead. Store components separately. Assemble just before serving for best results.
Storage: Store leftover components separately in the fridge for 2-3 days. Reheat chicken gently. Noodles might need a quick rinse to loosen.
Nutrition: Nutrition information is an estimate only and may vary based on ingredients used. [Optional: Add calculated info here]
Keyword Bun Ga Nuong, Lemongrass Chicken, Vietnamese Noodle Bowl