Bun Thit Ga (Vietnamese Vermicelli Bowls with Lemongrass Chicken)
Bun Thit Ga (Vietnamese Vermicelli Bowls with Lemongrass Chicken)
Ingredients
For the Lemongrass Chicken Marinade
- 1 tablespoon Maggi seasoning
- 2 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons fresh lemongrass, minced
- 1 teaspoon paprika
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground
For the Lemongrass Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
For the Vermicelli Bowls
- 8 ounces vermicelli noodles
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup pickled daikon and carrots, or other pickled vegetables, store-bought or homemade
- 1 cup Nuoc Cham (Vietnamese dipping sauce), store-bought or homemade
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the lemongrass chicken marinade: In a medium bowl, combine the Maggi seasoning, fish sauce, salt, ground coriander, minced lemongrass, paprika, honey, garlic powder, onion powder, olive oil, and freshly ground black pepper. Mix thoroughly until a paste forms.
⏱️ 5 min
- 2
Add the chicken thighs to a larger bowl. Pour the prepared marinade over the chicken. Using gloves, mix the chicken and marinade well by hand, ensuring each piece is evenly coated.
⏱️ 5 min
- 3
Let the chicken marinate at room temperature for 20-30 minutes. If marinating longer, cover and refrigerate for up to 4 hours.
⏱️ 30 min
- 4
While the chicken marinates, prepare the vermicelli noodles according to package directions. Typically, this involves boiling water, adding noodles, cooking for a few minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 5
Cook the marinated chicken: You can grill, pan-fry, or bake the chicken. For grilling or pan-frying, heat a grill or large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and slightly charred. For baking, preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Once cooked, let the chicken rest for a few minutes before slicing into bite-sized pieces.
⏱️ 20 min•🌡️ 400
- 6
Assemble the lunchboxes: Divide the cooked vermicelli noodles evenly among 4 microwave-safe glass containers. Layer the sliced lemongrass chicken on top of the noodles in each container.
⏱️ 5 min
- 7
For the fresh vegetables (shredded lettuce, shredded carrots, and sliced cucumbers), wrap a portion for each serving in a small piece of plastic wrap. Place the wrapped fresh vegetables on top of the chicken and noodles in each container.
⏱️ 5 min
- 8
Portion the pickled vegetables and Nuoc Cham into small, separate condiment cups. Place one cup of pickles and one cup of Nuoc Cham into each lunchbox, tucking them alongside the fresh vegetables or on top.
⏱️ 5 min
- 9
Seal the containers with their lids and store them in the refrigerator for future lunches.
- 10
To serve: Remove the plastic-wrapped fresh vegetables, pickled vegetables, and Nuoc Cham from the container. Microwave the container with noodles and chicken until heated through (about 1-2 minutes, depending on microwave).
⏱️ 2 min
- 11
Once heated, add the fresh vegetables, pickled vegetables, and a sprinkle of chopped roasted peanuts to the bowl. Pour the Nuoc Cham over everything. Mix all ingredients together and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bun Thit Ga (Vietnamese Vermicelli Bowls with Lemongrass Chicken)
Ingredients
For the Lemongrass Chicken Marinade
- 1 tablespoon Maggi seasoning
- 2 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons fresh lemongrass, minced
- 1 teaspoon paprika
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly ground
For the Lemongrass Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
For the Vermicelli Bowls
- 8 ounces vermicelli noodles
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup pickled daikon and carrots, or other pickled vegetables, store-bought or homemade
- 1 cup Nuoc Cham (Vietnamese dipping sauce), store-bought or homemade
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Prepare the lemongrass chicken marinade: In a medium bowl, combine the Maggi seasoning, fish sauce, salt, ground coriander, minced lemongrass, paprika, honey, garlic powder, onion powder, olive oil, and freshly ground black pepper. Mix thoroughly until a paste forms.
⏱️ 5 min - 2
Add the chicken thighs to a larger bowl. Pour the prepared marinade over the chicken. Using gloves, mix the chicken and marinade well by hand, ensuring each piece is evenly coated.
⏱️ 5 min - 3
Let the chicken marinate at room temperature for 20-30 minutes. If marinating longer, cover and refrigerate for up to 4 hours.
⏱️ 30 min - 4
While the chicken marinates, prepare the vermicelli noodles according to package directions. Typically, this involves boiling water, adding noodles, cooking for a few minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 5
Cook the marinated chicken: You can grill, pan-fry, or bake the chicken. For grilling or pan-frying, heat a grill or large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and slightly charred. For baking, preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Once cooked, let the chicken rest for a few minutes before slicing into bite-sized pieces.
⏱️ 20 min•🌡️ 400 - 6
Assemble the lunchboxes: Divide the cooked vermicelli noodles evenly among 4 microwave-safe glass containers. Layer the sliced lemongrass chicken on top of the noodles in each container.
⏱️ 5 min - 7
For the fresh vegetables (shredded lettuce, shredded carrots, and sliced cucumbers), wrap a portion for each serving in a small piece of plastic wrap. Place the wrapped fresh vegetables on top of the chicken and noodles in each container.
⏱️ 5 min - 8
Portion the pickled vegetables and Nuoc Cham into small, separate condiment cups. Place one cup of pickles and one cup of Nuoc Cham into each lunchbox, tucking them alongside the fresh vegetables or on top.
⏱️ 5 min - 9
Seal the containers with their lids and store them in the refrigerator for future lunches.
- 10
To serve: Remove the plastic-wrapped fresh vegetables, pickled vegetables, and Nuoc Cham from the container. Microwave the container with noodles and chicken until heated through (about 1-2 minutes, depending on microwave).
⏱️ 2 min - 11
Once heated, add the fresh vegetables, pickled vegetables, and a sprinkle of chopped roasted peanuts to the bowl. Pour the Nuoc Cham over everything. Mix all ingredients together and enjoy!
⏱️ 3 min