Bun Ga Nuong Grilled Chicken and Vermicelli Salad
Dive into the vibrant flavors of Vietnamese cuisine with Bun Ga Nuong, a delightful grilled chicken and vermicelli salad that's bursting with freshness and balance. Tender, marinated chicken thighs are grilled to perfection, delivering smoky, caramelized notes that pair beautifully with light, springy rice vermicelli noodles. Crisp vegetables like julienned carrots, cucumbers, and bean sprouts combine with aromatic herbs such as mint, cilantro, and Thai basil for a refreshing medley of textures and fragrances. Drizzled with a tangy and savory nuoc cham dressing and topped with crunchy peanuts, this salad offers a harmonious blend of sweet, salty, sour, and spicy elements. Perfect for a light yet satisfying meal, this recipe is quick to prepare and showcases the essence of Vietnamese street food right in your own kitchen!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 200 grams Rice vermicelli noodles
- 3 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Brown sugar
- 2 Lemongrass stalks (finely minced, white part only)
- 3 Garlic cloves (minced)
- 1 Shallot (minced)
- 2 tablespoons Vegetable oil
- 1 cup Carrots (julienned or shredded)
- 1 Cucumber (thinly sliced into matchsticks)
- 1 cup Fresh herbs (mint, cilantro, Thai basil)
- 1 cup Bean sprouts
- 1 cup Romaine lettuce (shredded)
- 2 tablespoons Chopped peanuts (optional)
- 3 tablespoons Lime juice
- 2 tablespoons Sugar (for nuoc cham)
- 0.25 cup Water (for nuoc cham)
- 1 clove Garlic (minced, for nuoc cham)
- 1 Bird’s eye chili (optional, finely chopped)
- 2 tablespoons Fish sauce (for nuoc cham)
Instructions
1. Prepare the marinade by combining fish sauce, soy sauce, brown sugar, minced lemongrass, garlic, shallot, and vegetable oil in a bowl. Mix well.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (ideally 1-2 hours for maximum flavor).
3. For the nuoc cham dressing, whisk together lime juice, sugar, water, fish sauce, minced garlic, and chopped chili in a small bowl. Adjust seasoning to taste. Set aside.
4. Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.
5. Preheat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes on each side, or until cooked through and slightly charred. Let rest for 5 minutes before slicing into bite-sized pieces.
6. Assemble the salad by dividing the cooked vermicelli noodles into serving bowls. Top with shredded lettuce, julienned carrots, cucumber, bean sprouts, and fresh herbs.
7. Add the grilled chicken slices on top of each bowl. Drizzle with nuoc cham dressing and garnish with chopped peanuts, if desired.
8. Serve immediately and enjoy the vibrant, fresh flavors of Bun Ga Nuong!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
