Vietnamese Noodle Bowl

barbara lentz


This tastes amazing so fresh.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top



  • 1 lb
    chicken breast or boneless skinless thighs cut into thin pieces
  • 1/2 c
    lemongrass cut white and light green parts only chopped
  • 1/2 c
  • 3 clove
  • 1 tsp
    each fish sauce and brown sugar
  • 1/2 tsp
    each chinese 5 spice and canola oil

  • 8 oz
    rice noodles cooked according to package and drained
  • 1
    red bell pepper cut into thin strips
  • 1 medium
    cucumber peeled and diced
  • 1 medium
    daikon radish cut into matchsticks
  • 1/2 c
    cilantro chopped
  • 1/2 c
    bean sprouts

  • 1
    lime juiced
  • 1 Tbsp
    fish sauce
  • 3 Tbsp
    brown sugar
  • 1/4 c
  • 1/4 c
    sweet chili sauce

How to Make Vietnamese Noodle Bowl


  1. Place all ingredients for marinade except chicken in a food processor and process until it forms a loose paste. Rub all over chicken and let marinate at least 60 minutes. Overnight is good to.
  2. Mix the ingredients for the sauce together and set aside.
  3. Place some oil in a large skillet and add the chicken with the marinade. Cook until chicken is almost done. Add all the vegetable ingredients and pour the sauce over. Cook about 3 minutes. Stir in the noodles and warm through.

Printable Recipe Card

About Vietnamese Noodle Bowl

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Vietnamese

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