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Vietnamese-Style Noodle Bowls with Chicken
Vietnamese-Style Noodle Bowls with Chicken
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Create a zesty Vietnamese noodle bowl with chicken, rice vermicelli, herbs, and veggies, drizzled with a tangy rice vinegar dressing. Perfect for a cool and satisfying meal.
Ingredients:
  • 2 tablespoons granulated sugar, or more to taste
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoons fish sauce
  • 1 piece (1-inch) 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 (6 ounces)
  • 1 jalapeno 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 peanuts, coarsely chopped
  • 1 lime, quartered, for garnish
Instructions:
  • Prepare the dressing by combining sugar, rice vinegar, fish sauce, ginger, and garlic in a saucepan over medium heat. Stir until bubbles form at the edges and sugar dissolves. Alternatively, heat in the microwave in 30-second intervals until sugar dissolves and the dressing is hot. Let it cool to room temperature, then remove and discard the ginger and garlic. Taste and adjust seasoning with sugar if needed for a perfect sweet and tangy balance. Refrigerate; dressing can be made in advance and stored for several days.
  • Prepare the chicken: Preheat the oven to 400°F. Mix hoisin and oyster sauces with canola oil in a bowl. Coat the chicken well with the sauce mixture. Place the chicken in an 8x8 baking dish in a single layer. Cover with foil and bake for 35 minutes or until the internal temperature reaches 165°F.
  • While the chicken bakes, cook the noodles by bringing a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes until tender. Drain into a colander, rinse with cold water, and shake to remove excess water. If the chicken isn't ready yet, cover the noodles with cool water to keep them moist. Drain before serving.
  • Achieve a perfect sear on the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Place the cooked chicken breasts in a single layer and sear for 2 minutes. Flip and sear for another 2 minutes. Keep a close eye to prevent burning. Transfer the chicken from the skillet and let it cool slightly. Slice the chicken thinly, maintaining the slices together if you can.
  • Prepare the salad by distributing the noodles into 4 large bowls. Layer with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Drizzle a generous amount of dressing, followed by a sprinkle of cilantro, mint, and peanuts. Accompany with lime wedges and extra dressing to serve on the side.

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