Serves 4
80 min
Vietnamese-Style Noodle Bowls with Chicken
Recipe GLPRab0967de7c294b
Fresh and aromatic Vietnamese noodle bowls featuring tender poached chicken breast served over delicate rice vermicelli noodles. The dish is dressed with a balanced sweet-savory sauce made from fish sauce, hoisin, and oyster sauce, then topped with vibrant garnishes including shredded carrots, crisp bean sprouts, fresh cilantro, mint, and crushed peanuts. Perfect for a light yet satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons granulated sugar
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
1-inch piece fresh ginger, cut into 2 thick slices
1 clove garlic, halved
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons canola oil
2 large skinless, boneless chicken breasts, about 1 pound
8 ounces rice vermicelli noodles
2 carrots, grated
2 cups fresh bean sprouts
1 jalapeño or other chili pepper, cored and thinly sliced
2 scallions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1/4 cup coarsely chopped peanuts
1 lime, quartered, for garnish
Directions
Combine sugar, rice vinegar, fish sauce, ginger slices, and garlic halves in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar dissolves, about 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Once cooled, strain out the ginger and garlic pieces. Stir in hoisin sauce and oyster sauce until well blended. Set the sauce aside.
While the sauce cools, heat canola oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels. Once oil is shimmering, carefully place chicken in the skillet. Sear for 5-6 minutes on the first side without moving, until golden brown, then flip and sear the other side for another 5-6 minutes.
Reduce heat to medium-low and cover the skillet. Continue cooking until the internal temperature of the thickest part of the chicken reaches 165°F, about 10-15 minutes more. Remove from heat and let rest for 5 minutes, then slice into bite-sized pieces.
Meanwhile, bring a large pot of water to a boil. Add rice vermicelli noodles and cook according to package directions, usually 4-5 minutes. Drain well and rinse under cool water to prevent sticking. Divide cooked noodles evenly among four serving bowls.
Arrange shredded carrots, bean sprouts, sliced jalapeño, and scallions over the noodles in each bowl. Top with the sliced cooked chicken.
Drizzle the cooled sauce evenly over each bowl. Sprinkle with chopped cilantro, mint, and crushed peanuts. Serve immediately with lime quarters on the side for squeezing over the noodles.
