This Grilled Vietnamese Chicken Vermicelli Bowl recipe is a satisfying and flavorful dish that’s perfect for any meal. Featuring grilled chicken marinated in Bachan’s Japanese BBQ sauce, crisp vegetables, tender rice noodles, and a delicious Vietnamese nuoc cham sauce, this bowl is both filling and nutritious.
Grilled Chicken Vermicelli Bowls
We are borderline obsessed with Vietnamese food since we moved a few years ago, and I mostly blame our local Vietnamese restaurant for it. I used to be a die-hard ramen girl, but this place changed my mind and now I’m all about the Pho, spring rolls, and those crispy Chicken Rice Plates!
This Grilled Vietnamese Chicken Vermicelli Bowl is very loosely inspired by the Chicken Vermicelli bowls we get at that restaurant. I say loosely because we marinated the chicken in Bachan’s, which is 100% NOT Vietnamese, but the rest of the bowl is pretty close. If you’re looking for “authentic”, this is not the place. But it IS delicious, and I think you’ll love it!
Want authentic Vietnamese Recipes? Check out the amazing Vicky Pham!
Why you’ll love this dish…
- Flavorful Chicken: Marinated in Bachan Japanese BBQ sauce, the chicken is tender and packed with flavor.
- Fresh Vegetables: Crisp romaine lettuce, cucumber, carrots, and mung bean sprouts add a refreshing crunch.
- Nutritious: This dish is balanced with protein, vegetables, and carbs, making it a wholesome, healthy meal.
- Easy to Make: Simple steps and minimal cooking make this an ideal recipe for busy days.
- Customizable: You can easily adjust the ingredients to fit your preferences or dietary needs.
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Grilled Chicken Vermicelli Bowls shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Breast
- Bachan Japanese BBQ Sauce
- Chopped Romaine Lettuce
- Chopped Cucumber
- Cooked Rice Noodles
- Chopped Cilantro
- Egg
- Salt
- Julienne Carrots
- Mung Bean Sprouts
- Nuoc Cham Sauce
Try our Egg Rolls!
How to make Grilled Chicken Vermicelli Bowls
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Marinate the Chicken: Place the chicken breast in a ziplock bag with the Bachan sauce and refrigerate for at least one hour.
- Prep the Vegetables: Chop the lettuce, cucumber, carrots, and cilantro. Set them aside along with the mung bean sprouts.
- Cook the Noodles: Prepare the vermicelli noodles according to the package instructions and set aside.
- Cook the Chicken: In a small sauté pan over medium heat, cook the marinated chicken. Once done, slice it into 1/4-inch pieces.
- Assemble the Bowl: In a large bowl, place the noodles at the bottom. Arrange the vegetables around the noodles, add the chicken on top, fry an egg, and place it next to the chicken. Sprinkle with cilantro and pour nuoc cham sauce over everything.
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FAQ
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the nuoc cham sauce separate to maintain the freshness of the ingredients.
How do I reheat this dish?
Reheat the chicken and noodles in the microwave or on the stove. Add the fresh vegetables and sauce after reheating to preserve their texture.
Can I make this dish ahead of time?
You can prepare the vegetables and marinate the chicken in advance. Cook the chicken and assemble the bowl when ready to serve.
What variations can I try?
- Protein: Substitute chicken with shrimp, tofu, or beef.
- Vegetables: Add or replace with bell peppers, radishes, or snap peas.
- Noodles: Use soba or rice noodles as an alternative.
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Grilled Vietnamese Chicken Vermicelli Bowl
Ingredients
- 6 chicken breasts
- 1 1/2 cups Bachan's Japanese BBQ Sauce
- 6 cups chopped romaine lettuce
- 1 1/2 cups chopped cucumber
- 24 ounces dry rice vermicelli noodles (cooked)
- 1/3 cup chopped cilantro
- 6 large eggs
- 1 1/2 teaspoons salt
- 1/2 cup julienne carrots
- 2 cups mung bean sprouts
- 1 1/5 cups Nuoc Cham sauce
Instructions
- Place your chicken breast into a freezer baggie with the Bachan's. Put in the refrigerator and let marinade for at least one hour. Overnight is better.
- Chop your lettuce, cucumber, carrots, and cilantro and set them aside along with the sprouts.
- Cook your vermicelli noodles according to the instructions on the package. Rinse in cold water and set aside.
- Preheat your grill at 350°F.
- Remove the chicken from the marinade and put it on the grill. Flip after 6-7 minutes and continue cooking until the internal temperature reaches 165°F.
- When the chicken is done, let it rest for 10 minutes and then cut it into 1/4” slices against the grain.
- Divide the cooked noodles evenly between 6 bowls.
- Next lay in your vegetables around the noodles.
- Place your sliced chicken on top of everything.
- Fry your eggs and place them on top of each bowl.
- Sprinkle the chopped cilantro on top.
- Pour the nuoc cham sauce over each bowl and serve.
