Bún Thịt Gà Nướng Recipe

Bring a large pot of water to a rolling boil. Add rice vermicelli and cook according to package instructions (typically 3–4 minutes) until tender but still slightly firm. Stir occasionally to prevent clumping.

Once cooked, drain the noodles in a colander and immediately rinse under cold running water to stop cooking. Transfer noodles to a bowl of ice water for 1–2 minutes to chill and firm the texture, then drain thoroughly.

Divide the drained vermicelli among serving bowls as the base (about 2 oz cooked per serving for a 2-serving recipe simulated here).

Prepare the marinade: in a bowl combine minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, brown sugar, vegetable oil, ground black pepper, and optional lime juice. Whisk until sugar dissolves.

Trim excess fat from the chicken thighs and if thick, pound lightly to an even thickness (~1/2 inch). Place chicken in a shallow dish or zip-top bag and pour the marinade over. Turn to coat evenly. Marinate at least 30 minutes, up to 4 hours in the refrigerator.

Preheat Grill

Preheat a grill or grill pan to medium-high heat. Oil the grill grates lightly to prevent sticking.

Remove chicken from marinade and let excess drip off. Grill thighs 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges have a nice char. Let chicken rest 5 minutes, then slice into 1/4-inch strips.

Prepare the vegetables while chicken marinates: shred lettuce, julienne cucumber and carrot, rinse bean sprouts, and pick leaves from herbs. If using pickled daikon & carrot, drain slightly before using.

Arrange a mix of shredded lettuce, cucumber, carrot, pickled daikon & carrot, bean sprouts, basil, cilantro, and mint on top of each bowl of chilled vermicelli.

If adding the egg roll, heat oil in a skillet to 350°F (175°C) and fry store-bought or homemade egg roll until evenly golden brown and heated through (about 3–5 minutes), or bake according to package instructions. Drain on paper towels and slice in half on the bias.

Make the sweet chili fish sauce by whisking together fish sauce, warm water, lime juice, sugar, and sweet chili sauce until sugar dissolves. Taste and adjust balance — sauce should be simultaneously salty, sweet, sour, and slightly spicy. Add minced garlic and sliced red chili; stir to combine.

Top each bowl of vermicelli and vegetables with sliced grilled chicken (about half the prepared chicken per bowl for a 2-serving yield). Place the sliced egg roll half (if using) on the side or on top.

Drizzle 2–3 tablespoons of the sweet chili fish sauce over each bowl (serve additional sauce on the side).

Finish with a sprinkle of crushed roasted peanuts, fried shallots if using, sliced scallions, and a lime wedge for squeezing.

Serve immediately so the noodles remain cool and contrasts with the warm grilled chicken; diners can mix everything together before eating.