Vietnamese Chicken Vermicelli Salad, also known as Bún Gà Nướng, is a bright, fresh, and satisfying dish that brings together tender grilled chicken, thin rice noodles, crisp vegetables, and a tangy-sweet dressing. Every bite is full of texture—from crunchy lettuce and carrots to soft noodles and juicy chicken. It’s a wonderful balance of salty, sweet, sour, and spicy flavors, making it a perfect light meal for lunch or dinner. This salad is not only beautiful to look at but also refreshing and packed with healthy ingredients.
1. Cooking Time: 35 minutes
2. Serving: 4 servings
3. Ingredients:
For the Chicken:
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1 pound boneless, skinless chicken thighs or breasts
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon lime juice
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1 tablespoon honey or sugar
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2 cloves garlic, minced
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1 teaspoon grated ginger
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1 tablespoon vegetable oil
For the Salad:
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8 ounces rice vermicelli noodles
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2 cups shredded lettuce or cabbage
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1 cup julienned carrots
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1 cup cucumber, thinly sliced or julienned
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1 cup bean sprouts
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¼ cup fresh mint leaves
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¼ cup fresh cilantro
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¼ cup chopped roasted peanuts
For the Dressing (Nuoc Cham):
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¼ cup fish sauce
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¼ cup lime juice
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3 tablespoons water
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2 tablespoons sugar
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1 clove garlic, minced
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1 small chili, finely chopped (optional for heat)
4. Instructions:
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Marinate the chicken: In a bowl, combine fish sauce, soy sauce, lime juice, honey, garlic, ginger, and oil. Add the chicken and toss well to coat. Let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
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Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for about 4–5 minutes on each side, until golden brown and cooked through. Let it rest for a few minutes, then slice it thinly.
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Prepare the noodles: Cook the vermicelli noodles according to package directions (usually 3–4 minutes in boiling water). Drain and rinse under cold water to stop the cooking process. Set aside.
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Make the dressing: In a small bowl, mix fish sauce, lime juice, water, sugar, garlic, and chili. Stir until the sugar dissolves completely. Taste and adjust the balance of sweet, salty, and sour to your liking.
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Assemble the salad: In large bowls, add a layer of lettuce, carrots, cucumber, and bean sprouts. Place a portion of noodles on top. Arrange sliced chicken over the noodles.
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Garnish: Sprinkle chopped peanuts, mint, and cilantro over the top.
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Serve: Pour the dressing over each bowl right before serving or serve it on the side for dipping.
5. Nutrition (per serving):
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Calories: 420
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Carbohydrates: 45g
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Protein: 30g
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Fat: 12g
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Fiber: 4g
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Sugar: 10g
6. Tips:
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You can use grilled shrimp, beef, or tofu instead of chicken.
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Make the dressing ahead and keep it in the fridge for up to a week.
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To make it spicy, add a bit of chili oil or more sliced fresh chili.
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For a lighter texture, use lettuce cups instead of noodles for a low-carb version.
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Serve with lime wedges for an extra citrus kick.
