Crispy Chicken Wing Bun Xao
Stir-fried vermicelli bowls topped with crispy fried chicken wings, carrots, and a punchy fish sauce dressing. Vietnamese street food that hits every texture in one pan.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb (about 8 wings) chicken wings
- 6 oz rice vermicelli
- 2 medium, julienned carrots
- 3 tbsp fish sauce
- 1 juiced lime
- 1 tbsp sugar
- 2 cloves, minced garlic
- 1 small, minced (optional) red chili
Instructions
- 1
Boil rice vermicelli in salted water until tender, about 8 minutes. Drain and set aside.
- 2
Pat chicken wings dry. Season generously with salt and pepper on both sides.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Add wings and cook undisturbed for 5 minutes until golden.
- 4
Flip wings and cook another 4 minutes until crispy all over and cooked through.
- 5
While wings cook, whisk together fish sauce, lime juice, sugar, garlic, and chili. Toss cooked vermicelli and carrots with the dressing.
- 6
Divide noodle mixture between bowls. Top each with crispy wings. Drizzle any pan juices over top and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- cutting board and knife
- whisk or fork
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