Bun Ga Nuong (Grilled Lemongrass Chicken Vermicelli Bowl)

Vietnamese · 40 min · Chicken · dairy-free, high-protein

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Ingredients

• 1 lb boneless chicken thighs
• 8 oz rice vermicelli noodles
• 2 tbsp lemongrass, minced
• 2 tbsp fish sauce
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 cucumber, julienned
• 1 cup bean sprouts
• 1 cup fresh herbs (mint, cilantro)
• 1/2 cup nuoc cham dipping sauce

Method

1. Marinate chicken thighs with lemongrass, garlic, fish sauce, and honey for 15 minutes.
2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
3. Grill or pan-sear chicken over medium-high 5-6 minutes per side to 165F, then slice.
4. Divide noodles among bowls and add cucumber, bean sprouts, and herbs.
5. Top with sliced grilled chicken.
6. Pour nuoc cham over the bowl before eating.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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