Vietnamese Vermicelli Noodle Bowl ("Bun") Recipe

Vietnamese Vermicelli Noodle Bowl on a plate with chopsticks.

4.82 from 11 votes

Vietnamese Vermicelli Noodle Bowl ("Bun") Recipe

Explore the vibrant tastes of Vietnam with our Vermicelli Noodle Bowl, a perfect blend of silky noodles, succulent chicken, and fresh, colorful veggies, topped with a refreshing mint twist.

Prep Time45

Cook Time15

Total Time1

Course: Main Dish

Cuisine: Vietnamese

Diet: Gluten Free, Dairy Free

Servings:

Calories: 825kcal

Author: Linda

Equipment

Ingredients

For the Marinade

1 1/2 lbs. boneless skinless chicken breasts, thinly sliced
1/2 c. finely chopped lemongrass white and light green parts only
1/2 c. shallots
2 cloves garlic
1 tsp. fish sauce or salt
1 tsp. brown sugar
1/2 tsp. ground Chinese five spice
1/4 c. peanut oil or canola oil

For the Noodle Bowl

8 oz. vermicelli rice noodles cooked according to package directions, drained, and rinsed with cold water
1 red bell pepper sliced into strips
1 English cucumber halved and sliced into half circles
1 daikon radish cut into matchsticks
1/2 c. chopped fresh mint leaves
1/2 c. chopped roasted peanuts

For the Dressing

1/4 c. fresh lime juice
1 Tbsp. fish sauce
2 Tbsp. water
1 Tbsp. brown sugar
1 small green or red chile seeded and minced

Instructions

Place the sliced chicken breasts in a large bowl. Put the chopped lemongrass in the bowl of a food processor and grind into a very fine mince.
Add the shallots, garlic cloves, fish sauce, brown sugar, and five spices into the food processor. Pulse until a thick paste forms.
Transfer the paste to the bowl with the chicken, add the quarter cup of oil, and toss to coat.
Cover and refrigerate for at least 30 minutes, but preferably overnight.
When ready to cook, heat a large frying pan over medium-high heat.
Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3 to 5 minutes.
Make the dressing by mixing together the dressing ingredients in a small bowl.
Place a quarter of the cooked noodles in the bottom of a bowl.
Top with a quarter of the cooked chicken, red bell peppers, cucumbers, and radishes. Garnish with mint and peanuts, then drizzle a quarter of the dressing over the top. Enjoy!

Notes

Storage Info:

Store the cooked components of the Vietnamese Vermicelli Noodle Bowl separately in airtight containers in the refrigerator. The chicken and noodles will stay good for up to 3-4 days. It's not recommended to freeze this dish, as the noodles and vegetables may become mushy upon thawing. For reheating, gently warm the chicken in a microwave or on a stovetop, but serve the noodles and vegetables cold or at room temperature to maintain their texture.

Nutrition