Vietnamese Chicken Noodle Salad (Bún Gà Nướng) Recipe

Introduction

Bún Gà Nướng is a vibrant Vietnamese salad bowl featuring grilled chicken, fresh vegetables, and fragrant herbs served over rice vermicelli noodles. This dish balances sweet, savory, and tangy flavors, making it a refreshing and satisfying meal perfect for any season.

Ingredients

• 500 g chicken fillet (1.1 lb)
• 2 cloves garlic (minced)
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime (juiced)
• 1 tbsp vegetable oil
• 1 tbsp lemongrass
• 50 g granulated sugar (¼ cup)
• 60 ml water (¼ cup)
• 2 cloves garlic (finely minced)
• 2-4 tbsp Vietnamese fish sauce
• 2 fresh limes (juiced, to taste)
• 1-2 red bird’s eye chilies (thinly sliced, to taste)
• 200 g dried rice vermicelli noodles (7 oz)
• 1 large carrot
• 1 seedless cucumber
• 6 leaves iceberg or romaine lettuce
• Fresh mint leaves
• Fresh cilantro
• Crushed peanuts (for garnish)

Instructions

1. Step 1: Prepare the lemongrass by cutting it into small pieces and grinding it finely using a mortar and pestle.
2. Step 2: In a medium bowl, combine the sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, ground lemongrass, brown sugar, and vegetable oil. Marinate for 30 minutes to 1 hour at room temperature.
3. Step 3: Make the fish sauce dressing by dissolving granulated sugar in water over medium heat, stirring until completely dissolved. Let it cool completely.
4. Step 4: Once cooled, stir in finely minced garlic, 2 tablespoons of fish sauce, lime juice from one lime, and thinly sliced chilies. Adjust the taste by adding more fish sauce and lime juice as desired.
5. Step 5: Heat 2 tablespoons of vegetable oil in a skillet or wok over high heat. Sear the marinated chicken until cooked through and set aside.
6. Step 6: Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold running water, then drain again and set aside in a colander.
7. Step 7: Prepare the vegetables by coarsely grating the carrot and cutting the cucumber into thin sticks or noodles. Chop the lettuce coarsely. Wash and chop the mint and cilantro.
8. Step 8: To assemble the salad bowl, combine the noodles, carrot, cucumber, lettuce, mint, and cilantro in a large bowl. Top with the cooked chicken and crushed peanuts. Serve with the prepared fish sauce dressing on the side.

Tips & Variations

• For extra flavor, add crushed roasted peanuts or fried shallots as a garnish.
• If you prefer a vegetarian option, substitute chicken with grilled tofu or tempeh.
• Adjust the level of chili to your heat preference or omit for a milder dish.
• Use fresh lemongrass whenever possible for the best authentic flavor.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Reheat chicken gently in a pan or microwave before serving. Assemble the salad fresh to maintain crispness of the vegetables and noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute rice vermicelli with thin rice noodles, glass noodles, or even soba noodles based on your preference.

How can I make the chicken more flavorful?

Marinate the chicken for at least 1 hour or overnight for deeper flavor, and consider adding a touch of honey or chili flakes to the marinade for extra sweetness or heat.

Vietnamese Chicken Noodle Salad (Bún Gà Nướng) Recipe

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4.7 from 86 reviews

Vietnamese salad bowl – Bún Gà Nướng combines marinated and stir-fried chicken fillet with fresh herbs, crunchy vegetables, and delicate rice vermicelli noodles, all topped with a tangy, sweet, and savory fish sauce dressing. This light yet flavorful dish offers a vibrant balance of textures and tastes, perfect for a refreshing meal anytime.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 500 g Chicken fillet (1.1 lb)
• 2 cloves Garlic (minced)
• 2 tbsp Brown sugar
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 Lime (juiced from 1 lime)
• 1 tbsp Vegetable oil
• 1 tbsp Lemongrass (finely ground)

Nước Mắm Dressing

• 50 g Granulated sugar (¼ cup)
• 60 ml Water (¼ cup)
• 2 cloves Garlic (finely minced)
• 2–4 tbsp Vietnamese fish sauce
• 2 Fresh limes (juiced, to taste)
• 1–2 Red chili (bird’s eye, thinly sliced, to taste)

Salad Components

• 200 g Dried rice vermicelli noodles (7 oz)
• 1 large Carrot (coarsely grated)
• 1 seedless Cucumber (cut into thin sticks or noodles)
• 6 leaves Iceberg or romaine lettuce (coarsely chopped)
• Mint leaves (coarsely chopped)
• Cilantro (coarsely chopped)
• Crushed peanuts (optional, for topping)

Instructions

1. Prepare the Chicken Marinade: Grind the lemongrass finely using a mortar and pestle. In a medium bowl, add the sliced chicken fillet along with minced garlic, lime juice from one lime, fish sauce, soy sauce, brown sugar, vegetable oil, and the ground lemongrass. Mix well to coat the chicken evenly. Let it marinate for 30 minutes to 1 hour at room temperature.
2. Make the Nước Mắm Fish Sauce Dressing: In a small saucepan over medium heat, combine granulated sugar and water. Stir until the sugar completely dissolves, then remove from heat and allow to cool fully. Once cooled, add finely minced garlic, 2 tablespoons of fish sauce, lime juice from 1 fresh lime, and thinly sliced red chili. Taste and adjust by adding more fish sauce and lime juice to balance saltiness and acidity according to your preference.
3. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a cast iron skillet, frying pan, or wok over high heat. Add the marinated chicken pieces and sear until cooked through and slightly caramelized, about 5-7 minutes depending on thickness. Remove from heat and set aside.
4. Prepare the Noodles: Boil the dried rice vermicelli noodles according to package instructions, usually around 3-5 minutes, until tender. Drain and rinse under cold running water to stop the cooking process and prevent sticking. Drain well in a colander.
5. Prepare the Vegetables and Herbs: Coarsely grate the carrot and cut the cucumber into thin sticks or use a spiralizer to make cucumber noodles. Wash and coarsely chop iceberg or romaine lettuce, mint leaves, and cilantro.
6. Assemble the Salad Bowl: In serving bowls, layer the cooked rice vermicelli noodles with grated carrot, cucumber sticks, and lettuce. Add the cooked chicken on top, sprinkle with fresh mint and cilantro, and finish with crushed peanuts if desired. Serve with the Nước mắm fish sauce dressing on the side or drizzled over the bowl.

Notes

• Marinate the chicken for at least 30 minutes but no longer than 1 hour to avoid toughening the meat.
• You can adjust the amount of chili in the dressing to control the spiciness.
• Use fresh herbs like mint and cilantro to add authenticity and freshness to the dish.
• Ensure the noodles are rinsed well after boiling to prevent sticking and to cool them for a refreshing salad experience.
• Crushed peanuts add a pleasant crunch and can be omitted for a nut-free version.

Keywords: Vietnamese chicken salad, Bún Gà Nướng, rice vermicelli salad, Vietnamese salad bowl, lemongrass chicken, fresh herb salad, fish sauce dressing