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A frontal shot of a white plate with a generous portion of vermicelli noodles, topped with grilled chicken and garnished with fresh cilantro, mint, and lettuce. Accompanied by lime quarters and pickled carrots and daikons on the side. The dish is completed with a drizzle of a fish sauce-based Vietnamese dipping sauce dressing.

Vietnamese Chicken Vermicelli

vocabularyoffood
Bouncy vermicelli noodles topped with char-grilled chicken infused with fragrant lemongrass, cilantro, mint, crisp lettuce, and tangy pickled vegetables. Drizzled with an umami-bomb of a fish sauce-based dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Lunch
Cuisine Asian, Vietnamese
Servings 4 Servings
Calories 700 kcal

Ingredients
 

  • 1.25 lbs boneless chicken thighs
  • 2 tbsp fresh lemongrass trimmed, peeled, ground
  • 4 cloves garlic trimmed, peeled, minced
  • 1 shallot trimmed, peeled, minced
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp neutral oil
  • 1 tsp black pepper
  • 1 10.5 oz pack dry fine vermicelli rice noodles
  • 2 tbsp neutral oil
  • 1 head green lettuce trimmed, rinsed, drained, shredded
  • 1 cup mint leaves
  • 1 cup cilantro leaves
  • 2 cups Vietnamese pickles recipe on my website
  • 2 cups Vietnamese dipping sauce recipe on my website
  • 1/4 cup fried shallots
  • 1/4 cup fried garlic

Instructions
 

  • Marinate | Place the chicken thighs in a large bowl or ziplock bag. Add soy sauce, fish sauce, lemongrass, shallots, garlic, oil, black pepper, and sugar. Mix until the marinade is evenly distributed.
    Seal and refrigerate for at least an hour or overnight, mixing it at least once in between.
  • Noodles | Cook the noodles according to the package instructions.
    Drain and rinse them under cold running water until the water runs clear of starches.
    Set it aside over a colander or sieve to drain.
  • Cook | Heat the pan to medium-high heat.
    Add oil to the pan and once it’s hot, add the chicken. Grill for about 4 mins on each side or until the internal temp reaches 165°F / 74°C and the exterior is slightly charred.
    Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
  • Assemble | Divide the cooked vermicelli noodles, lettuce, cilantro, mint, lime, pickles, and grilled chicken equally among four bowls. Serve with dipping sauce, crispy shallots, and fried garlic if desired.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Nutrition

Calories: 700kcal
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