Vietnamese Noodle Bowls (Bún)
A kick of spice, mixed with the freshness of crispy cold vegetables, flavorful herbs, finished with the rich savory flavor of grilled chicken, you'll love this delish lunch or dinner bowl.
Servings: 4 large salads
- 2-3 chicken breasts grilled, I use this recipe for marinade then grilled
- Mixed greens
- 2 Green onions chopped
- 1 Daikon & 2 Carrots pickled*
- 1 Cucumber sliced
- Thai basil
- Mung bean sprouts
- Brown rice vermicelli noodles
- Cashews raw or roasted
- Pinch of salt and pepper
Dressing - nước chấm
- 2 tablespoon fish sauce
- 1 clove garlic minced
- 2 tablespoon honey
- 6 tablespoon water
- 1.5-2 tablespoon fresh lime juice
- ½ teaspoon chopped green onion
- optional ¼ teaspoon garlic chili sauce for extra heat
Marinade and grill chicken.
Boil water and cook brown rice noodles according to package.
Cut up ingredients.
Layer ingredients in a bowl, the proportions are up to you! I like half noodles, half green and extra pickled veggies.
Make dressing: combine water and sugar in a bowl.
Add fish sauce and lime in increments until the flavor is to your liking.
Finally add garlic and whisk.
Drizzle sauce over bowl and enjoy!
Calories: 280kcal | Carbohydrates: 34g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 934mg | Potassium: 818mg | Fiber: 3g | Sugar: 12g | Vitamin A: 227IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 2mg