Grilled Vietnamese Chicken Vermicelli Bowl

Our delicious Vietnamese-inspired Chicken Vermicelli Bowls are perfect for a quick lunch or a satisfying dinner. Great for meal prepping take-along lunches for the week!

Course Traeger Recipes

Cuisine American

Keyword chicken breast

Prep Time 20

Cook Time 45

Servings people

Calories 833kcal

Author Nicole Johnson

Equipment

Ingredients

6 chicken breasts
1 ½ cups Bachan's Japanese BBQ Sauce
6 cups chopped romaine lettuce
1 ½ cups chopped cucumber
24 ounces dry rice vermicelli noodles (cooked)
⅓ cup chopped cilantro
6 large eggs
1 ½ teaspoons salt
½ cup julienne carrots
2 cups mung bean sprouts
1 ⅕ 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.

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