Best Vietnamese Chicken Noodle Bowl Recipes

Vietnamese Chicken Noodle Bowl for Two image

Provided by gailanng

Time 25m

Yield 2 serving(s)

Number Of Ingredients 25

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
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
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)

Steps:

Combine chicken and marinade ingredients and set aside for at least 20 minutes.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
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.
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.
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.

Nutrition Facts : Calories 506.3, Fat 12.4, SaturatedFat 2.3, Cholesterol 94.9, Sodium 2157.6, Carbohydrate 66.2, Fiber 4.7, Sugar 21.9, Protein 34.1

VIETNAMESE CHICKEN NOODLE BOWL image

Categories Chicken

Yield 4

Number Of Ingredients 20

5 boneless skinless chicken breasts, cut in 1" chunks
2 cups shredded napa cabbage
1 carrot, julienned
1 cucumber, julienned
1 cup cilantro, washed and chopped roughly
2 cups bean sprouts
5 green onions, diced
1 cup salted peanuts, chopped
1 lb cooked rice vermicelli noodles OR I used whole wheat spaghetti noodles (boil while cooking chicken
Sauce for Chicken
1/2 cup peanut butter (I used natural)
1 T sugar (I used xylitol)
1 tsp asian garlic chili sauce
1 T fish sauce
1 T rice wine vinegar
1/3 cup water
1 clove garlic
1 tsp fresh grated ginger
1/4 cup chopped peanuts(from above ingredients)
1 tsp sesame oil

Steps:

Heat a large saute pan until very hot. Put about 2 T of sesame oil in the pan and toss in chopped chicken and cook until cooked through. Mix all above ingredients well in a bowl except peanuts. Pour over cooked chicken while it is still over the heat. Stir over heat for 5 minutes. Remove from heat and toss in peanuts. Mix well. Set aside. Dressing to pour over top 1/2 cup rice wine vinegar 2 T sugar (I used xylitol) 1/3 cup fish sauce 1 tsp chopped cilantro 2 cloves grated garlic 1 tsp freshly grated ginger 1/2 T asian garlic chili sauce 1/3 cup water Stir all ingredients together until sugar is dissolved. Assembly In a large bowl place 1/2 cup shredded cabbage. Then place 1 cup noodles off to one side of the bowl. On the other side of the bowl put 2/3 cup chicken. Then on the noodles place 1/8 cup of each cilantro, bean sprouts, carrots, and cucumber in a row next to each other. Pour 1/4 cup of dressing over the bowl. Then sprinkle 1/8 cup of peanuts over the whole bowl.