Vietnamese Grilled Chicken Noodle Salad (Bún Gà Nướng) Recipe

Introduction

Bún Gà Nướng is a vibrant Vietnamese salad bowl featuring tender grilled chicken served over fresh rice vermicelli noodles and crisp vegetables. This dish balances savory, sweet, and tangy flavors with aromatic herbs and a zesty fish sauce dressing, perfect for a light and refreshing meal.

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 large Carrot
• 1 seedless Cucumber
• 6 leaves Iceberg or romaine lettuce
• Mint leaves
• Cilantro
• Crushed peanuts (for topping)

Instructions

1. Step 1: Prepare the lemongrass by cutting it into small pieces, then grind it finely using a mortar and pestle.
2. Step 2: In a medium bowl, combine sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, ground lemongrass, brown sugar, and vegetable oil. Mix well and marinate for 30 minutes to 1 hour at room temperature.
3. Step 3: Make the Nước mắm dressing by heating granulated sugar and water in a saucepan over medium heat. Stir until sugar dissolves completely, then let it cool.
4. Step 4: Once cooled, stir in finely minced garlic, 2 tablespoons of fish sauce, lime juice from one lime, and thinly sliced chili. Adjust with more fish sauce and lime juice according to your taste.
5. Step 5: Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over high heat. Fry the marinated chicken until cooked through and nicely seared, then set aside.
6. Step 6: Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water, then set aside in a colander to drain fully.
7. Step 7: Coarsely grate the carrot and cut cucumber into thin sticks or use a spiralizer to create cucumber noodles. Roughly chop the lettuce, cilantro, and mint leaves after washing.
8. Step 8: To assemble, combine the noodles with carrot, cucumber, lettuce, mint, and cilantro in a large bowl. Add the cooked chicken on top, sprinkle with crushed peanuts, and serve with the Nước mắm dressing on the side.

Tips & Variations

• For extra flavor, grill the chicken instead of pan-frying for a smoky aroma.
• Add sliced bell peppers or bean sprouts for more crunch and color.
• Use lime wedges for an extra citrusy kick just before serving.
• Substitute tofu for a vegetarian version while keeping the marinade and dressing flavors.

Storage

Store any leftover chicken, noodles, and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave before serving. The noodles and fresh vegetables are best served fresh and should not be stored together to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can marinate the chicken and prepare the dressing a few hours in advance, but it’s best to cook the noodles and assemble the salad just before serving to keep everything fresh and crisp.

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

If lemongrass is unavailable, you can substitute with a small amount of lemon zest and ginger to mimic the citrusy and slightly spicy flavor, though the authentic taste will be slightly different.

Vietnamese Grilled Chicken Noodle Salad (Bún Gà Nướng) Recipe

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4.5 from 131 reviews

Vietnamese Bún Gà Nướng is a vibrant and refreshing salad bowl featuring marinated grilled chicken, vermicelli noodles, fresh herbs, and crisp vegetables, all brought together with a tangy and savory nước mắm dressing. This healthy and flavorful dish is perfect for a light lunch or dinner and showcases classic Vietnamese flavors with a balance of sweet, salty, sour, and spicy elements.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 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)
• 1 tbsp Vegetable oil
• 1 tbsp Lemongrass (minced)

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 Bowl

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

Instructions

1. Prepare the Lemongrass: Cut the lemongrass and grind it using a mortar and pestle until finely minced to release its aromatic flavors.
2. Marinate the Chicken: In a medium bowl, combine the sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, minced lemongrass, brown sugar, and vegetable oil. Mix thoroughly and allow it to marinate for 30 minutes to 1 hour at room temperature to absorb all the flavors.
3. Make the Nước Mắm Dressing: In a saucepan over medium heat, dissolve granulated sugar into water, stirring until completely dissolved. Allow the syrup to cool completely. Once cooled, stir in finely minced garlic, Vietnamese fish sauce (starting with 2 tablespoons), lime juice (starting with juice of 1 lime), and thinly sliced bird’s eye chili. Adjust the seasoning by adding more fish sauce and lime juice to achieve a balanced salty, sweet, sour, and spicy taste according to your preference.
4. 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 and sear it until fully cooked through, with a nice golden exterior. Remove the chicken from the pan and set aside.
5. Prepare the Noodles: Boil the dried rice vermicelli noodles according to package instructions, usually for about 3-5 minutes until tender. Drain and rinse the noodles under cold running water to stop the cooking process and remove excess starch. Drain well and place in a colander.
6. Prep the Vegetables and Herbs: Coarsely grate the carrot and cut the cucumber into thin sticks or use a spiralizer for cucumber noodles. Coarsely chop the iceberg or romaine lettuce, and wash and chop the fresh mint and cilantro.
7. Assemble the Salad Bowl: In individual serving bowls, layer the cooked rice noodles as the base, topped with grated carrot, cucumber sticks, chopped lettuce, mint, and cilantro. Place the cooked chicken on top. Optionally, sprinkle crushed peanuts over the salad for added texture and flavor.
8. Serve with Dressing: Serve the salad bowls accompanied by the prepared Nước mắm dressing for drizzling on top or dipping, allowing each diner to adjust the flavor to their liking.

Notes

• Marinate the chicken for at least 30 minutes, but no longer than 1 hour to keep it tender and flavorful.
• You can substitute chicken fillet with chicken thighs for a juicier result if preferred.
• Adjust the amount of chili in the dressing to control the spice level according to your taste.
• Use crushed peanuts as a garnish for extra crunch and authentic Vietnamese flavor.
• Rice vermicelli noodles should be rinsed thoroughly after boiling to prevent them from sticking together.
• For a gluten-free version, use tamari or a gluten-free soy sauce alternative.

Keywords: Vietnamese chicken salad, Bun Ga Nuong, Vietnamese noodles, grilled chicken salad, rice vermicelli salad, Vietnamese dressing, summer salad, healthy salad, Asian cuisine