Vietnamese Noodle Bowl with Chicken (Bun Ga Nuong Recipe)

Estimated reading time: 11 minutes

Crave a vibrant, refreshing meal bursting with flavor? Look no further than this authentic Vietnamese Noodle Bowl with Chicken, known popularly as Bun Ga Nuong. This recipe guides you through-creating the perfect bowl, featuring succulent lemongrass chicken, cool rice vermicelli noodles, crisp vegetables, fresh herbs, and the signature sweet, sour, and savory nuoc cham dressing. Learn how to easily assemble this delicious and satisfying dish at home – it’s a guaranteed crowd-pleaser that balances incredible taste with fresh ingredients. Get ready to master your new favorite Vietnamese chicken noodle bowl recipe!

What is Bun Ga Nuong? A Refreshing Taste of Vietnam

Bun Ga Nuong (pronounced boon gah noong) literally translates to “grilled chicken with noodles.” It’s a classic Vietnamese dish, particularly popular in the South. Unlike Pho, which is a hot noodle soup, Bun dishes are typically served at room temperature or slightly cool, making them perfect for warmer weather or anytime you crave something bright and zesty. It’s essentially a type of Vietnamese noodle salad, built upon layers of distinct components:

• Bun: Soft, thin rice vermicelli noodles form the base.
• Ga Nuong: The star – grilled chicken, traditionally marinated with lemongrass, fish sauce, garlic, and other aromatics.
• Rau Song: A generous amount of fresh vegetables and herbs (like lettuce, cucumber, bean sprouts, mint, cilantro, basil) provide freshness and crunch.
• Do Chua: Pickled carrots and daikon radish add a tangy counterpoint.
• Nuoc Cham: The indispensable dipping/dressing sauce that ties everything together with its signature sweet, sour, salty, and sometimes spicy profile.
• Toppings: Often finished with crushed peanuts and crispy fried shallots for texture.

The beauty lies in the combination – each mouthful offers a delightful mix of savory, sweet, sour, fresh, and crunchy elements.

Why You’ll Love This Vietnamese Chicken Noodle Bowl Recipe

• Authentic Flavor Profile: We focus on hitting those key Vietnamese flavor notes – the umami from fish sauce, fragrance from lemongrass, brightness from lime, and the essential balance in the Nuoc Cham.
• Achievable Steps: While authentic, this recipe breaks down the process into manageable steps, perfect even for novice cooks.
• Customizable: Easily adjust spice levels, swap veggies, or even change the protein (though the lemongrass chicken is truly special!).
• Relatively Healthy: Packed with fresh vegetables, lean protein, and vibrant herbs, it’s a meal you can feel good about.
• Incredibly Delicious: Seriously, the combination of smoky chicken, fresh components, and that knockout dressing is addictive!

Ingredients You’ll Need

Gathering the right ingredients is key. Here’s what you’ll need, broken down by component:

For the Lemongrass Chicken Marinade

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs (preferred for flavor and moisture, but breast works too)
• Lemongrass: 3-4 stalks, tough outer layers removed, finely minced (about 1/3 cup minced) – Fresh is essential for the best flavor!
• Shallots: 2 large, finely minced
• Garlic: 4-5 cloves, minced
• Fish Sauce: 1/4 cup (use a reputable Vietnamese or Thai brand like Red Boat, Three Crabs, or Tiparos) – This is crucial for umami.
• Sugar: 3 tablespoons (granulated or brown sugar)
• Vegetable Oil: 2 tablespoons (or other neutral oil)
• Black Pepper: 1 teaspoon, freshly ground
• Optional: 1 small red chili, minced (for a touch of heat)

The Classic Nuoc Cham Dressing

• Warm Water: 1 cup
• Sugar: 1/2 cup (granulated)
• Fish Sauce: 1/2 cup (use the same quality brand as the marinade)
• Lime Juice: 1/2 cup, freshly squeezed (about 3-4 limes) – Do not use bottled!
• Rice Vinegar: 2 tablespoons (optional, adds extra tang)
• Garlic: 3-4 cloves, finely minced
• Optional: 1-2 Thai chilies, finely minced (adjust to your spice preference)

For Assembling the Noodle Bowls (Adjust quantities to your liking)

• Rice Vermicelli Noodles: 1 lb (450g) dried rice vermicelli (look for thin ‘bun’ noodles)
• Lettuce: 1 head (like romaine, green leaf, or butter lettuce), washed and shredded
• Cucumber: 1 large English cucumber, julienned or thinly sliced
• Carrots: 2 medium, julienned (or use store-bought shredded carrots)
• Daikon Radish: (Optional, but traditional for pickles) 1 small piece, julienned
• Bean Sprouts: 1-2 cups, fresh
• Fresh Herbs: Generous amounts of fresh mint, cilantro, and Thai basil (or regular basil), leaves picked

For the Pickled Carrots & Daikon (Do Chua – Optional but Recommended)

• Carrots & Daikon: The julienned amounts from above
• White Vinegar: 1/2 cup
• Sugar: 1/4 cup
• Salt: 1 teaspoon
• Warm Water: 1/2 cup

Optional Toppings & Garnishes

• Roasted Peanuts: 1/2 cup, roughly chopped
• Fried Shallots: 1/4 cup (store-bought or homemade)
• Lime Wedges: For serving

Essential 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

How to Make Vietnamese Chicken Noodle Bowls: Step-by-Step

Follow these steps for noodle bowl perfection!

Marinate the Chicken (Ideally 2+ hours or overnight)

1. Prep Chicken: Cut the chicken-thighs into bite-sized pieces (about 1-1.5 inches).
2. Combine Marinade: In a medium bowl, combine the minced lemongrass, shallots, garlic, fish sauce, sugar, vegetable oil, black pepper, and optional chili. Stir well until the sugar dissolves.
3. Marinate: Add the chicken-pieces to the marinade. Toss thoroughly to ensure every-piece is coated. Cover the bowl and refrigerate for at least 02 hours, or preferably overnight for maximum flavor infusion. Don’t skip this marinating time!

Prepare the Nuoc Cham Dressing

1. Dissolve Sugar: In a medium bowl, combine the warm water and sugar. Stir until the sugar is completely dissolved.
2. Add Liquids: Stir in the fish sauce and fresh lime juice (and optional rice vinegar).
3. Add Aromatics: Add the minced garlic and optional minced chilies.
4. Taste and Adjust: This is critical! Taste the dressing. It should be a harmonious balance of sweet, sour, and salty. Adjust as needed: add more lime juice if too sweet/salty, more sugar if too sour, or a splash more fish sauce if it lacks depth (add fish sauce cautiously). The perfect Nuoc Cham is key to the dish. Set aside. It can be made ahead and stored in the fridge for up to a week.

(Optional) Make the Pickled Carrots & Daikon (Do Chua)

1. Combine Pickling Liquid: In a small bowl or jar, combine the vinegar, sugar, salt, and warm water. Stir until sugar and salt dissolve.
2. Pickle: Add the julienned carrots and daikon to the liquid. Ensure they are submerged. Let sit at room temperature for at least 30 minutes before serving. You can make this a day ahead and store it in the fridge.

Cook the Vermicelli Noodles

1. Boil Water: Bring a large-pot of water to a rolling boil.
2. Cook Noodles: Add the dried rice vermicelli noodles. Cook according to package directions, usually 3-7 minutes, until tender but still-slightly firm (al dente). Be careful not to overcook, or they become mushy.
3. Drain and Rinse: Immediately drain the noodles into a colander. Rinse thoroughly under COLD running-water. This stops the cooking process and washes off excess-starch, preventing them from sticking together. Toss gently to ensure all noodles are rinsed. Drain very well. Set aside.

Prep the Fresh Components

1. Wash and Chop: Wash and prepare all your vegetables and herbs: shred the lettuce, julienne or slice the cucumber, wash the bean sprouts, and pick the herb leaves from their stems.
2. Arrange: Keep these components separate or arrange them on a platter for easy assembly later.

Cook the Chicken (Grill or Pan-Fry)

• Grilling (Preferred Method):
  1. Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Clean and lightly oil the grates.
  2. Remove chicken from the marinade, letting-excess drip off slightly (don’t wipe it clean).
  3. Grill the chicken pieces for about 4-6 minutes per side, or until cooked through and nicely charred. The sugar in the marinade helps with caramelization. Watch carefully to prevent burning.
  4. Let the chicken rest for a few minutes before serving.
• Pan-Frying:
  1. Heat a tablespoon or two of vegetable-oil in a large-skillet or wok over medium-high heat.
  2. Working in batches to avoid-overcrowding the pan, add the marinated chicken-pieces in a single layer.
  3. Cook for 4-6 minutes per side, until cooked through, browned, and slightly caramelized.
  4. Remove chicken from the pan and let-it rest.

Assemble Your Vietnamese Noodle Bowl with Chicken!

1. Base Layer: Divide the cooked and drained vermicelli noodles among individual serving bowls.
2. Add Freshness: Top the noodles generously with shredded lettuce, cucumber, carrots (fresh or pickled), daikon (if using), and bean sprouts. Arrange them artfully around the bowl.
3. Herbs: Add a good amount of fresh mint, cilantro, and basil leaves.
4. Chicken: Place the cooked lemongrass chicken pieces on top.
5. Toppings: Sprinkle generously with chopped roasted peanuts and crispy fried shallots.
6. Dress It Up: Serve immediately. Each person should drizzle a generous amount of the prepared Nuoc Cham dressing over their bowl just before eating. Toss gently to combine everything. Add extra lime wedges on the side if desired.

Pro Tips for the BEST Bun Ga Nuong

• Don’t Skimp on Marinating: Seriously, let that chicken soak up the lemongrass goodness for at least 2 hours, preferably longer.
• Master the Nuoc Cham Balance: Taste, taste, taste! Adjust the sweet/sour/salty elements until it sings. It should be potent but balanced. Using fresh lime juice is non-negotiable.
• Prevent Sticky Noodles: The cold water rinse is crucial. Rinse until the noodles are completely cool to the touch.
• Get a Good Char: If grilling, don’t be afraid of some dark bits on the chicken – that’s where the smoky flavor comes from. The sugar helps achieve this.
• Freshness is Key: Use the freshest-herbs and vegetables you can find. Their crispness and aroma are vital to the dish’s character. Don’t add them too far in advance, or they’ll wilt.
• Prep Ahead: You can make the marinade, Nuoc Cham, and pickles a day in advance. Cook the noodles and prep the veggies just before serving for optimal texture.

Recipe Variations & Common Substitutions

• Protein Swap: Try this marinade with pork shoulder (Bun Thit Nuong) or firm tofu/shrimp for vegetarian/pescatarian options (adjust cooking times).
• Spice Level: Easily increase the heat by adding more minced chilies to the marinade and/or the Nuoc Cham.
• Gluten-Free: Ensure you use a gluten-free fish sauce brand and pure rice vermicelli (most are naturally GF, but check packaging). Tamari can be a substitute for fish sauce in a pinch, but the flavor profile will-change significantly.
• Simplified Version: If short on time, use store-bought shredded carrots and skip the daikon pickle. Focus on the chicken and the Nuoc Cham.

Serving and Storage Instructions

• Serving: Bun Ga Nuong is best served immediately after assembly while the chicken is warm and the veggies/herbs are crisp. Serve with plenty of Nuoc Cham on the side for drizzling. It’s often enjoyed alongside Vietnamese spring rolls (Cha Gio).
• Storage: Store components separately for best results. Cooked chicken, Nuoc Cham, and pickles can be stored in airtight-containers in the refrigerator for 2-3 days. Cooked noodles can be stored, but may stick together; toss with a tiny bit of neutral oil before storing and refresh with a quick rinse or warm water dip before serving if needed. Store fresh herbs and veggies separately and use within a day or two.
• Make-Ahead/Meal Prep: This dish is great for meal prep! Prepare the marinade, Nuoc Cham, and pickles ahead of time. Cook the chicken and noodles. Store everything separately. Assemble individual bowls just before eating throughout the week.

Frequently Asked Questions (FAQ)

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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 mins

Cook Time 20 minutes mins

Total Time 1 hour hr

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.
  
• (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.
  
• 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.
  
• 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