Name: Vietnamese Chicken Salad Bowl (Bún Gà Nướng) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Vietnamese
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 from 1 lime); 1 tbsp Vegetable oil; 1 tbsp Lemongrass (finely ground); 50 g Granulated sugar (¼ cup); 60 ml Water (¼ cup); 2 cloves Garlic (finely minced); 2-4 tbsp Vietnamese fish sauce (adjust to taste); 2 Fresh limes juiced (adjust to taste); 1-2 Red chili, bird’s eye, thinly sliced (adjust to taste); 200 g Dried rice vermicelli noodles (7 oz); 1 Carrot (large, coarsely grated); 1 Cucumber (seedless, cut into thin sticks or noodles); 6 leaves Iceberg or romaine lettuce (coarsely chopped); Fresh mint leaves (coarsely chopped); Fresh cilantro (coarsely chopped); Crushed peanuts (for topping)

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 chili (bird’s eye, thinly sliced, to taste)

200 g Dried rice vermicelli noodles (7 oz)

1 Carrot (large)

1 Cucumber (seedless)

6 leaves Iceberg or romaine lettuce

Mint leaves

Cilantro

Crushed peanuts (optional, for topping)

Instructions

Step 1: Prepare the chicken marinade by finely chopping or grinding the lemongrass with a mortar and pestle. In a medium bowl, combine sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and the ground lemongrass. Let it marinate for 30 minutes to 1 hour at room temperature.

Step 2: Make the Nước mắm dressing by dissolving the granulated sugar in water over medium heat, stirring until fully dissolved. Remove from heat and cool completely. Stir in finely minced garlic, 2 tablespoons fish sauce, lime juice from one lime, and thinly sliced red chili. Adjust by adding more fish sauce and lime juice to balance saltiness and citrus to your taste.

Step 3: Heat 2 tablespoons vegetable oil in a pan or wok over high heat. Sear the marinated chicken until cooked through and slightly charred. Set aside.

Step 4: Cook rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water, then set aside to drain completely.

Step 5: Prepare the vegetables by coarsely grating the carrot and cutting the cucumber into thin sticks or noodles. Coarsely chop the lettuce, cilantro, and mint leaves.

Step 6: Assemble the salad by combining the noodles with carrot, cucumber, lettuce, mint, and cilantro in a large bowl. Add the cooked chicken on top, and sprinkle with crushed peanuts if desired. Serve with the prepared Nước mắm dressing on the side.

Tips & Variations

For extra flavor, grill the marinated chicken on a barbecue or grill pan instead of pan-frying.

Adjust the level of chili in the dressing to suit your spice preference.

Substitute chicken with shrimp or tofu for a different protein option.

Add sliced shallots or crushed roasted peanuts for added texture and flavor.

FAQs

Can I prepare this salad in advance?

You can marinate the chicken and make the dressing ahead of time, but it’s best to assemble the salad just before serving to keep the vegetables crisp.

What can I use if I can’t find lemongrass?

If lemongrass is unavailable, you can substitute with a small amount of finely grated lemon zest combined with a splash of lime juice for a similar citrusy aroma.