Bun Ga Nuong (Grilled Lemongrass Chicken Vermicelli Bowl)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 40 min · Chicken · dairy-free, high-protein
502 cal
34g protein
60g carbs
14g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 4 oz rice vermicelli noodles
- 1 tbsp lemongrass, minced
- 1 tbsp fish sauce
- 1/2 tbsp honey
- 2 cloves garlic, minced
- 1 cucumber, julienned
- 1/2 cup bean sprouts
- 1/2 cup fresh herbs (mint, cilantro)
- 1/4 cup nuoc cham dipping sauce
Method (tap to check — screen stays awake)
- Marinate chicken thighs with lemongrass, garlic, fish sauce, and honey for 15 minutes.
- Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
- Grill or pan-sear chicken over medium-high 5-6 minutes per side to 165F, then slice.
- Divide noodles among bowls and add cucumber, bean sprouts, and herbs.
- Top with sliced grilled chicken.
- Pour nuoc cham over the bowl before eating.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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