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Grilled Chicken & Noodles (Bún Gà Nướng) Recipe | The Cook Book

Home » Written Recipes » Recipes » English Recipes » Grilled Chicken & Noodles (Bún Gà Nướng) Recipe | The Cook Book
grilled chicken noodles bun ga nuong

Serving Details

  • Serves: 4
  • Preparation Time: 20 minutes
  • Marinating Time: 1 hour (optional, for deeper flavor)
  • Cooking Time: 20 minutes
  • Difficulty: Medium

Recipe Description

The Cook Book’s Grilled Chicken & Noodles (Bún Gà Nướng) is a vibrant Vietnamese dish of chargrilled marinated chicken served over vermicelli noodles with fresh herbs, pickled vegetables, and a zingy nước chấm dressing. It’s refreshing, protein-rich, and loaded with textures and flavors—perfect for a light dinner or summer lunch bowl.

Cooking Time

  • Prep: 20 minutes
  • Cook: 20 minutes
  • Total Time: 40 minutes (plus 1 hour marinating if possible)

Nutritional Ingredients

  • Calories: 480 kcal per serving
  • Protein: 36g
  • Fat: 12g
  • Carbohydrates: 55g
  • Fibre: 4g
  • Sodium: 720mg

Ingredients

For the grilled chicken:

  • 500g boneless chicken thighs
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tbsp lemongrass, finely chopped
  • 1 tsp ground black pepper
  • 1 tbsp vegetable oil

For the noodle bowl:

  • 200g dried rice vermicelli noodles
  • 1 cup shredded lettuce or cabbage
  • 1 cup bean sprouts
  • Fresh herbs: mint, basil, coriander
  • 1 small cucumber, julienned
  • 1 carrot, julienned or quick-pickled
  • Crushed roasted peanuts (optional)

For the nước chấm dressing:

  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 2 tbsp warm water
  • 1 garlic clove, minced
  • 1 small red chili, sliced (optional)

Instructions

  1. Marinate the chicken: Combine all marinade ingredients and coat the chicken. Let sit for at least 30 minutes, ideally 1 hour.
  2. Grill: Heat a grill or pan over medium-high. Cook chicken for 6–8 minutes per side until golden and cooked through. Rest and slice.
  3. Prepare noodles: Cook vermicelli according to package, then rinse under cold water and drain well.
  4. Make the dressing: Mix all nước chấm ingredients until sugar dissolves.
  5. Assemble bowls: Layer noodles, veggies, herbs, and grilled chicken. Drizzle with dressing and top with peanuts if using.

FAQs

Can I substitute chicken thighs with breasts?

Yes, but thighs are juicier and hold flavor better on the grill. If using breasts, avoid overcooking.

Is this dish served hot or cold?

It’s best served warm—grilled chicken on room-temp noodles with cool, crisp veggies for contrast.

Can I make this vegetarian?

Absolutely! Swap chicken for grilled tofu or tempeh and use soy sauce instead of fish sauce in the dressing.

What’s the best way to quick-pickle the carrots?

Toss julienned carrots in a mix of rice vinegar, a pinch of sugar, and salt. Let sit for 10–15 minutes before serving.

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