Recipe For Vietnamese Grilled Chicken with Vermicelli Noodles (Bun Ga Nuong)


Bún gà nướng xả is a fabulous and simple meal. It’s perfect for when the weather’s hot, and as you may have heard, California is experiencing quite a hot spell at the moment. Vietnamese grilled chicken marinated in soy sauce and lemongrass is served with vermicelli rice noodles, a few vegetables and Vietnamese dipping sauce (nước mắm) on the side.

In my opinion, what makes the dish is the marinade for the chicken. The sweetness from palm sugar and the spiciness from the lemongrass bring out the flavor of the meat. The chicken doesn’t require a lot of preparation; just let the chicken marinate for an hour and you’ll have a splendid meal in no time.

1. Info for Vietnamese Grilled Chicken with Vermicelli Noodles (Bun Ga Nuong)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Vietnamese Grilled Chicken with Vermicelli Noodles (Bun Ga Nuong)

  • 1-½ pounds chicken (see tips), boneless and skinless
  • 1 teaspoon Kosher salt
  • 2 cloves garlic , finely minced
  • 1 shallot, finely chopped
  • 1 teaspoon mushroom seasoning salt (or regular salt)
  • 2 teaspoons papaya paste (see tips)
  • ½ teaspoon baking powder
  • 1 teaspoon red chili powder
  • 2 tablespoons grated palm sugar
  • 2 teaspoons lemongrass purée (see tips)
  • 2 tablespoons lime juice
  • 4 tablespoons canola oil
  • 3 tablespoons dark soy sauce
  • 1 cup green onions, sliced into 2″ pieces
  • ½ teaspoon black pepper, freshly ground
  • 1 (16-ounce) package vermicelli rice noodles (bún in Vietnamese), cooked and cooled to room temperature
  • 1 cucumber, seeded and cut into matchsticks
  • ½ head iceberg lettuce, shredded
  • 1 cup carrot and daikon pickles
  • 4 tablespoons fresh mint leaves, coarsely chopped
  • 3 tablespoons roasted peanuts, slightly crushed
  • 2 jalapeño peppers (optional), thinly sliced

3. Directions:

  1. Trim the fat around the bottom of the breast if there is any. Wash the chicken and pat dry using paper towels. Cut the chicken into 2-½” pieces. Season with kosher salt and red chili powder.
  2. In a zip-top bag (or a bowl), combine the garlic, shallot, papaya, baking powder, palm sugar, lemongrass, green onions and soy sauce. Add the chicken. Shake the bag gently to coat the meat with the marinade (or mix well). Drizzle with 1 tablespoon of oil. Place the bag in a baking dish (for easy cleanup). Marinate in the refrigerator for about an hour.
  3. Remove the chicken from the refrigerator ahead of time to bring it back to room temperature. Sprinkle the meat with mushroom seasoning salt (or regular salt).
  4. In a deep non-stick grill pan, brush about 2 tablespoons of olive oil. Once the grill is hot, add the chicken. Cook for 5 minutes. Lift the meat with tongs and check for a caramelized crust around the meat, then flip the chicken. Lower the heat to medium-low. Cover the pan and let grill for another 5 minutes.
  5. Finish with a drizzle of lime juice and a sprinkle of black pepper.
  6. In a bowl, combine the lettuce, mint and cucumber. Toss well.
  7. When you’re ready to serve, in each individual bowl, place some carrot and daikon pickles. Add the vermicelli noodles, the lettuce combination and some crushed peanuts. Top with the grilled chicken and a few slices of chile pepper.
  8. Serve with  nước mắm on the side.
  9. Enjoy with a tall glass of chilled ginger and lemongrass drink.
  10. Bon appétit!

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