Vietnamese Salad Bowl – Bún Gà Nướng Recipe

Introduction

Bún Gà Nướng is a vibrant Vietnamese salad bowl featuring tender grilled chicken, fresh herbs, and rice vermicelli noodles. This dish combines savory, sweet, and tangy flavors for a refreshing and satisfying meal perfect for any season.

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 garnish)

Instructions

1. Step 1: Prepare the lemongrass by finely grinding it in a mortar and pestle after cutting it into small pieces.
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. Marinate for 30 minutes to 1 hour at room temperature.
3. Step 3: To make the Nước mắm dressing, dissolve granulated sugar in water over medium heat, stirring until fully dissolved. Let it cool completely.
4. Step 4: Stir minced garlic, fish sauce (start with 2 tbsp), lime juice (start with juice of 1 lime), and thinly sliced chili into the cooled sugar water. Adjust fish sauce and lime juice to balance saltiness and acidity as desired.
5. Step 5: Heat 2 tablespoons vegetable oil in a skillet or wok over high heat. Sear the marinated chicken until cooked through, then set aside.
6. Step 6: Boil rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside in a colander.
7. Step 7: Coarsely grate the carrot and cut the cucumber into thin sticks or noodles. Chop lettuce roughly. Wash and coarsely chop mint and cilantro.
8. Step 8: Assemble the salad by combining noodles, carrot, cucumber, lettuce, mint, and cilantro in a bowl. Top with cooked chicken and crushed peanuts. Serve with the Nước mắm dressing on the side or drizzled on top.

Tips & Variations

• For extra flavor, grill the chicken instead of pan-frying to add a smoky touch.
• Adjust the amount of chili in the dressing to suit your preferred spice level.
• Use shrimp or tofu as alternative proteins for a different twist.
• Toast the peanuts lightly for added crunch and aroma.

Storage

Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep noodles and fresh vegetables refrigerated and use within 1 day for best texture. Reheat chicken gently in a pan or microwave before serving. Assemble salad fresh to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to marinate the chicken and prepare the dressing ahead, but assemble the salad just before serving to keep the vegetables crisp and fresh.

What can I substitute for fish sauce?

If you prefer a vegetarian option, use soy sauce with a splash of lime juice as a substitute for fish sauce, though the flavor will be less pungent.

Vietnamese Salad Bowl – Bún Gà Nướng Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Vietnamese Salad Bowl, known as Bún Gà Nướng, is a vibrant and flavorful dish featuring marinated grilled chicken served over rice vermicelli noodles with fresh herbs, crunchy vegetables, and a tangy, sweet, and savory fish sauce dressing. Perfect for a light and refreshing meal, it beautifully balances sweet, sour, salty, and spicy flavors with fresh textures.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 500 g Chicken fillet (1.1 lb), thinly sliced
• 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, finely ground

Nước mắm Fish Sauce Dressing

• 50 g Granulated sugar (¼ cup)
• 60 ml Water (¼ cup)
• 2 cloves Garlic, finely minced
• 2–4 tbsp Vietnamese fish sauce, to taste
• 2 Fresh limes, juiced (to taste)
• 1–2 Red chili (bird’s eye), thinly sliced (to taste)

Salad and Noodles

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

Instructions

1. Prepare the Lemongrass: Cut the lemongrass finely and grind it using a mortar and pestle until it becomes a fragrant paste.
2. Marinate the Chicken: In a medium bowl, combine the sliced chicken fillet with minced garlic, lime juice, fish sauce, soy sauce, ground lemongrass, brown sugar, and vegetable oil. Mix well to coat the chicken evenly. Allow it to marinate at room temperature for 30 minutes to 1 hour to absorb the flavors.
3. Make the Nước Mắm Dressing: In a small saucepan over medium heat, combine granulated sugar and water. Stir continuously until the sugar fully dissolves, then remove from heat and allow the syrup to cool completely. Once cooled, add finely minced garlic, fish sauce (begin with 2 tablespoons), lime juice (begin with juice of 1 lime), and thinly sliced red chili. Taste and adjust by adding more fish sauce and lime juice as preferred to balance saltiness and acidity.
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 slices and sear them quickly until cooked through, ensuring a slightly caramelized surface. Remove from heat and set aside.
5. Prepare the Noodles: Boil rice vermicelli noodles according to package instructions until tender. Drain the noodles and rinse under cold running water to stop the cooking process and remove excess starch. Drain well and set aside in a colander.
6. Prepare Vegetables and Herbs: Coarsely grate the carrot and cut the cucumber into thin sticks or noodle-like strips. Chop the lettuce coarsely to serve as the salad base. Wash the mint and cilantro thoroughly and chop them roughly.
7. Assemble the Salad Bowl: In individual serving bowls, arrange a bed of rice vermicelli noodles and top with shredded carrot, cucumber sticks, chopped lettuce, mint, and cilantro. Add the cooked chicken on top, sprinkle with crushed peanuts, and serve alongside the prepared Nước mắm sauce for drizzling.

Notes

• Marinate the chicken longer for deeper flavor if time permits, even overnight in the refrigerator.
• Adjust chili quantities in the dressing to control spiciness to your liking.
• Use fresh herbs generously to enhance the authentic Vietnamese flavor profile.
• Crushed roasted peanuts add a nice crunchy texture contrast to the soft noodles and tender chicken.
• If you prefer, grill the chicken instead of pan-frying for a smoky flavor.
• This dish is best enjoyed fresh but leftovers can be stored separately and combined before serving.

Keywords: Vietnamese salad bowl, Bún Gà Nướng, grilled chicken salad, rice vermicelli noodles, Vietnamese fish sauce dressing