Vietnamese-Style Bun Noodle Salad with Lemongrass Chicken

A vibrant, balanced bowl of cool rice noodles, crisp raw vegetables, and warm, aromatic grilled chicken.

Ingredients

The Lemongrass Chicken

• 1 lb (450g) boneless, skinless chicken breasts [cite: 98]
• 2 stalks fresh lemongrass, white parts only, very finely minced [cite: 98]
• 2 cloves garlic, minced [cite: 98]
• 1 tbsp low-sodium soy sauce [cite: 98]
• 1 tbsp lime juice [cite: 98]
• 1 tsp honey or maple syrup [cite: 98]
• 1/2 tsp freshly ground black pepper [cite: 98]

The Salad Base & Garnish

• 8 oz (225g) brown rice vermicelli noodles [cite: 98]
• 2 cups iceberg lettuce, finely shredded [cite: 98]
• 1 large English cucumber, mandoline-sliced [cite: 98]
• 1 cup fresh herbs, torn (mint, cilantro, and perilla or Thai basil) [cite: 99]
• 1/4 cup dry-roasted, unsalted peanuts, roughly chopped [cite: 99]
• 2 limes, cut into wedges for serving [cite: 99]

The Low-Sodium Umami Dressing (No-Fish-Sauce Nước Chấm)

• 1/3 cup fresh lime juice (about 2–3 limes) [cite: 100]
• 1/4 cup water [cite: 100]
• 2 tbsp rice vinegar [cite: 100]
• 1 tbsp honey [cite: 100]
• 1 tsp low-sodium soy sauce [cite: 100]
• 1 clove garlic, very finely minced or grated [cite: 100]
• 1–2 Thai bird’s eye chilies, thinly sliced (optional) [cite: 100]

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together the minced lemongrass, minced garlic, low-sodium soy sauce, 1 tablespoon of lime juice, honey, and black pepper[cite: 100]. Place the chicken breasts in the marinade, turning to coat evenly[cite: 101]. Cover and refrigerate for 30 minutes to 4 hours[cite: 102].
2. Prepare the Noodles and Veggies: Cook the brown rice vermicelli according to the package directions[cite: 103]. Immediately drain and rinse thoroughly under cold running water until completely cool[cite: 104]. Prepare the lettuce, mandoline-slice the cucumber, and wash/tear the fresh herbs[cite: 105].
3. Make the Umami Dressing: In a small glass jar with a tight-fitting lid, combine all the dressing ingredients[cite: 106]. Shake vigorously until the honey is fully dissolved[cite: 107].
4. Grill or Sear the Chicken: Preheat a grill or pan over medium-high heat[cite: 108]. Lightly oil the grates or pan[cite: 109]. Grill or sear the chicken for 5–7 minutes per side until charred, golden brown, and the internal temperature reaches 165°F (74°C)[cite: 110]. Rest for 5 minutes before slicing thinly[cite: 111].
5. Assemble and Serve: Divide the cold rice noodles among large, wide bowls[cite: 112]. Arrange the shredded lettuce, cucumber, and fresh herbs in neat sections around the noodles[cite: 113]. Top with the warm, sliced chicken and scatter peanuts over the top[cite: 114]. Serve immediately with the dressing on the side[cite: 115].

Estimated Nutrition Facts

Serving Size: 1 Assembled Bowl (including dressing) [cite: 6]