Vietnamese Chicken Noodle Bowl For Two Recipe

Name: Vietnamese Chicken Noodle Bowl For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and Marinade; 8 ounces boneless skinless chicken thighs (or pork, beef or any seafood); 1 garlic clove, minced; 1 tablespoon lime juice (about 1/2 fresh lime); 1 tablespoon fish sauce; 1/2 tablespoon soy sauce; 1 tablespoon brown sugar; 1/2 tablespoon vegetable oil; 1/2 stalk lemongrass, white part only cut into 2 pieces and smashed; Nuoc Cham; 1 1/2 tablespoons fish sauce; 2 tablespoons cups rice vinegar; 1 tablespoon white sugar; 1/4 cup water; 1 garlic clove, finely chopped; 1/2 red birdseye chili (or adjust quantity to your taste) or 1/2 jalapeno pepper, finely chopped (or adjust quantity to your taste); 1 1/2 tablespoons lime juice; Noodle Bowl; 1/2 tablespoon vegetable oil or 1/2 tablespoon coconut oil; 3 1/2 ounces rice vermicelli, dried (Vietnamese rice noodles or substitute cooked vermicelli); 1 carrot, julienned; 1 cucumber, julienned (with seeds removed); 1 1/2 cups shredded lettuce; 1 cup bean sprouts; 1 small handful mint leaf; 1 small handful cilantro; sliced chili (optional); lime wedge (optional but makes the dish)

Servings: persons

Chicken and Marinade
8 ounces boneless skinless chicken thighs (or pork, beef or any seafood)
1 garlic clove, minced
1 tablespoon lime juice (about 1/2 fresh lime)
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1 tablespoon brown sugar
1/2 tablespoon vegetable oil
1/2 stalk lemongrass, white part only cut into 2 pieces and smashed
Nuoc Cham
1 1/2 tablespoons fish sauce
2 tablespoons cups rice vinegar
1 tablespoon white sugar
1/4 cup water
1 garlic clove, finely chopped
1/2 red birdseye chili (or adjust quantity to your taste) or 1/2 jalapeno pepper, finely chopped (or adjust quantity to your taste)
1 1/2 tablespoons lime juice
Noodle Bowl
1/2 tablespoon vegetable oil or 1/2 tablespoon coconut oil
3 1/2 ounces rice vermicelli, dried (Vietnamese rice noodles or substitute cooked vermicelli)
1 carrot, julienned
1 cucumber, julienned (with seeds removed)
1 1/2 cups shredded lettuce
1 cup bean sprouts
1 small handful mint leaf
1 small handful cilantro
sliced chili (optional)
lime wedge (optional but makes the dish)

1
Combine chicken and marinade ingredients and set aside for at least 20 minutes.
2
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
3
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
4
Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.
5
Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Chicken and Marinade, 8 ounces boneless skinless chicken thighs (or pork, beef or any seafood), 1 garlic clove, minced, 1 tablespoon lime juice (about 1/2 fresh lime), and more.

Yes, Vietnamese Chicken Noodle Bowl For Two falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Chicken Noodle Bowl For Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions