Bun Ga Nuong
Grilled Vietnamese chicken served over cool rice vermicelli with fresh herbs and a tangy fish sauce dressing. A light, aromatic dish that tastes like a restaurant meal but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 3 tablespoons fish sauce
- 3 cloves garlic, minced
- 6 ounces rice vermicelli noodles
- 1 cup fresh herbs (mint, cilantro, or Vietnamese coriander), chopped
- 2 tablespoons lime juice
Instructions
- 1
In a small bowl, mix together 2 tablespoons fish sauce, minced garlic, and 1 tablespoon lime juice until combined.
- 2
Pat the chicken thighs dry with paper towels to remove surface moisture, which helps them brown better on the grill.
- 3
Rub the fish sauce–garlic marinade all over both sides of each chicken thigh, coating evenly.
- 4
Preheat a grill or grill pan to medium-high heat for 2 minutes until hot; you should see wisps of smoke rising from the grate.
- 5
Place chicken thighs skin-side down on the hot grill and cook without moving them for 6–7 minutes until the surface is dark golden-brown with charred edges.
- 6
Flip the chicken thighs over and cook for another 5–6 minutes on the other side until they reach an internal temperature of 165°F at the thickest part.
- 7
Transfer the cooked chicken to a cutting board and let it rest for 2 minutes so the juices settle inside the meat.
- 8
While the chicken rests, bring a pot of water to a boil and add the rice vermicelli noodles; cook for 4 minutes until soft but still with a slight chew, then drain and rinse under cool running water.
- 9
In a small bowl, whisk together the remaining 1 tablespoon fish sauce and 1 tablespoon lime juice with 2 tablespoons warm water to make a dressing.
- 10
Divide the cooked rice vermicelli noodles between two bowls, mounding them in the center of each.
- 11
Slice the rested chicken thighs into thin strips, cutting against the grain (perpendicular to the long muscle fibers), and arrange them on top of the noodles in each bowl.
- 12
Scatter the fresh chopped herbs over the chicken and noodles, distributing them evenly across the top.
- 13
Drizzle the fish sauce–lime dressing evenly over both bowls and serve immediately.
Tools you’ll need
- small mixing bowl
- paper towels
- grill or grill pan
- meat thermometer
- cutting board
- chef's knife
- large pot
- colander
- whisk
- two serving bowls
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