Name: Vietnamese-style Pepper Chicken Noodle Bowl
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 4 chicken thigh fillets 180g (6.3 oz) dried rice vermicelli noodles; 1 tbsp vegetable oil; 100g (3.5 oz) baby spinach leaves; sliced cucumber, to serve; finely julienned carrot, to serve; ¼ cup roasted peanuts, crushed or finely chopped; roughly torn mint leaves, to serve; Marinade:; 2 tbsp fish sauce; 1 garlic clove, finely grated; 1 tsp sugar; ½ tsp ground black pepper; Nuoc cham dressing:; 3 tbsp fish sauce; 3 tbsp sugar; 2 tbsp white vinegar; 2 tbsp lime juice; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped

Vietnamese-style Pepper Chicken Noodle Bowl

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This is, without doubt, the noodle salad bowl that always makes me smile. It’s just full-on flavour with every mouthful.

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Vietnamese-style Pepper Chicken Noodle Bowl

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

Ingredients

4 chicken thigh fillets

180g (6.3 oz) dried rice vermicelli noodles

1 tbsp vegetable oil

100g (3.5 oz) baby spinach leaves

sliced cucumber, to serve

finely julienned carrot, to serve

¼ cup roasted peanuts, crushed or finely chopped

roughly torn mint leaves, to serve

Marinade:

2 tbsp fish sauce

1 garlic clove, finely grated

1 tsp sugar

½ tsp ground black pepper

Nuoc cham dressing:

3 tbsp fish sauce

3 tbsp sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

Steps

In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.

Chicken Noodles Salads Vietnamese Cuisine

Vietnamese-style Pepper Chicken Noodle Bowl

This is, without doubt, the noodle salad bowl that always makes me smile. It’s just full-on flavour with every mouthful.
PREP TIME	15 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

4 chicken thigh fillets

180g (6.3 oz) dried rice vermicelli noodles

1 tbsp vegetable oil

100g (3.5 oz) baby spinach leaves

sliced cucumber, to serve

finely julienned carrot, to serve

¼ cup roasted peanuts, crushed or finely chopped

roughly torn mint leaves, to serve

Marinade:

2 tbsp fish sauce

1 garlic clove, finely grated

1 tsp sugar

½ tsp ground black pepper

Nuoc cham dressing:

3 tbsp fish sauce

3 tbsp sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

Steps

In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.

Asia

January 12, 2023

My Daughter was in Heaven!!

Recently we moved from USA to Israel. There is no good Vietnamese food here! She use to order a dish like this back home so I made it and she was in Heaven. She will be taking this to lunch for the rest of the week. I absolutely love all your recipes.

Caroilne

December 19, 2022

Perfect mix of sweet, salty, tangy, and umami!

Loved this noodle dish! I’m so surprised it doesn’t have any reviews yet. The Nuoc cham dressing was the perfect mix of flavors. I thought it might be a little too concentrated at first but it really comes together once it’s mixed with the vermicelli rice noodles.

To mix it up, I stir fried the julienned carrots w/ some bok choy before mixing it into the dish. I served it with a side of baby broccoli. Next time I’ll prep more in advance to let the chicken marinate for a little longer.

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Vietnamese-style Pepper Chicken Noodle Bowl

Vietnamese-style Pepper Chicken Noodle Bowl

What our customers say

My Daughter was in Heaven!!

Perfect mix of sweet, salty, tangy, and umami!

Vietnamese-style Pepper Chicken Noodle Bowl

Leave your rating and review

Vietnamese-style Pepper Chicken Noodle Bowl

Vietnamese-style Pepper Chicken Noodle Bowl

What our customers say

My Daughter was in Heaven!!

Perfect mix of sweet, salty, tangy, and umami!

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