Lemongrass Chicken Rice Noodle Bowls: Bun Ga Nuong

  • For the chicken:
  • 1 lemongrass stalk, minced (soft inner only)
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • ½ teaspoon white pepper
  • 1½ pounds de-boned, skinned chicken
  • For the sauce:
  • ½ cup water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 Thai bird’s eye chile, minced
  • For the fried shallots:
  • 1 tablespoon sesame oil
  • 1 tablespoon high heat cooking oil of choice
  • 2-3 shallots, thinly sliced
  • For the rice bowl:
  • 12 ounces vermicelli rice noodles, fresh or rehydrated
  • lettuce
  • fresh cilantro
  • fresh mint
  • sliced scallions
  • mung bean sprouts
  • marinated mushrooms
  • sliced cucumber
  • roasted peanuts
  • julienned carrots
  • julienned daikon radish
  1. In a shallow dish, combine the lemongrass, garlic, soy sauce, honey, fish sauce, lime juice, sesame oil, and the pepper for the chicken marinade. Set aside 2 tablespoons for basting the chicken as it cooks. Add in the chicken pieces and allow to marinate at least one hour or up to overnight.
  2. Preheat a grill, grill pan, or cast iron pan. When you are ready to cook the chicken, remove it from the marinade and sear over medium-high heat, 6-8 minutes per side, basting before flipping, until the internal temperature reaches 165ºF. Set aside and let it rest while you prepare the sauce.
  3. For the sauce, combine the water, lime juice, fish sauce, honey, rice vinegar, and the Thai chile pepper in a bowl. Whisk to combine fully.
  4. For the shallots, in a small fry pan, heat 1 tablespoon sesame oil and 1 tablespoon cooking oil over medium-high heat. When the oil is hot, add the shallots and cook, stirring frequently, until the shallots are crisp. Remove from heat and drain on a paper towel or cloth.
  5. Build your rice noodle bowls by placing a pile of rice noodles in the center of a bowl, garnishing with sliced chicken, vegetables, peanuts, and shallots, and then adding the sauce to your liking.
  • For more kick, add additional chiles or sambal oelek to the sauce or directly to your personal rice bowl.
  • Fried shallots idea adapted from Molly Wizenberg of Orangette via Delancey.
  • I quick-pickled my carrots and radishes by soaking them in a mix of rice vinegar and a bit of sea salt while the chicken marinated. Not necessary, but delicious nonetheless.
Cuisine: Vietnamese
Author: Shaina Olmanson
Prep time: 90 mins
Cook time: 16 mins
Total time: 1 hour 46 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/lemongrass-chicken-rice-noodle-bowls-bun-ga-nuong