Bun Ga Nuong (Grilled Chicken Vermicelli Bowl)

Ingredients

• •1.5 lb boneless skinless chicken thighs
• •3 tbsp fish sauce
• •3 garlic cloves, minced
• •1 stalk lemongrass, minced (or 1 tsp paste)
• •2 tbsp brown sugar
• •1 tbsp neutral oil
• •300 g rice vermicelli noodles
• •1 English cucumber, julienned
• •2 cups shredded lettuce
• •1/2 cup fresh mint leaves
• •1/2 cup fresh cilantro
• •1 cup bean sprouts
• •1/4 cup roasted salted peanuts, roughly chopped
• •3 tbsp lime juice
• •3 tbsp fish sauce (for sauce)
• •2 tbsp sugar (for sauce)
• •1/4 cup warm water
• •1 garlic clove, minced (for sauce)
• •1/2 tsp chili flakes or fresh red chili (for sauce)

Directions

1. 1Combine fish sauce, garlic, lemongrass, brown sugar, and oil; coat chicken thighs and marinate for 15 minutes (or overnight).
2. 2Whisk together lime juice, fish sauce, sugar, warm water, garlic, and chili to make nuoc cham; set aside.
3. 3Cook rice vermicelli in boiling water for 3–4 minutes until just tender; drain, rinse with cold water, and divide among bowls.
4. 4Grill or pan-fry chicken thighs over medium-high heat for 5–6 minutes per side until cooked through and caramelized.
5. 5Rest chicken for 3 minutes, then slice thinly across the grain.
6. 6Arrange lettuce, cucumber, bean sprouts, mint, and cilantro over the noodles in each bowl.
7. 7Top with sliced chicken and a generous sprinkle of crushed peanuts.
8. 8Drizzle nuoc cham over everything and serve with extra sauce on the side.

💡 Nuoc cham is the soul of this dish — the balance of salty, sweet, sour, and spicy should make your mouth water. Adjust lime juice and sugar to taste. Use soy sauce and omit fish sauce to make it vegetarian, then swap chicken for grilled tofu.

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