This Grilled Vietnamese Chicken Vermicelli Bowl is a satisfying, flavor-forward meal that works for lunch or dinner. It combines tender grilled chicken marinated in Bachan’s Japanese BBQ sauce, delicate rice vermicelli, crisp fresh vegetables, fragrant cilantro, a fried egg, and bright nuoc cham dressing for a bowl that’s both comforting and balanced.
Grilled Chicken Vermicelli Bowls
We fell in love with Vietnamese flavors after moving near a great local restaurant. This recipe is loosely inspired by the chicken vermicelli bowls we enjoy there. The chicken is marinated in Bachan’s Japanese BBQ sauce for a savory-sweet crust—while not strictly traditional, it pairs wonderfully with the bright nuoc cham and fresh vegetables in the bowl.
If you prefer a more traditional marinade, swap in a classic lemongrass-garlic-soy mixture. Either way, the construction of the bowl—noodles, vegetables, protein, herbs, and sauce—remains the same and highlights fresh contrasts of texture and flavor.
Why You’ll Love This Dish
- Bold, tender chicken with savory-sweet notes from the barbecue-style marinade.
- Fresh crunch from romaine, cucumber, carrots, and mung bean sprouts.
- Balanced nutrition—protein, vegetables, and carbohydrates make this a complete meal.
- Fast and adaptable—marinate, grill, and assemble; swap proteins or vegetables to suit your diet.
- Great for meal prep—components can be made ahead and assembled when you’re ready to eat.
Recipe Shopping List
You likely have many of these staples on hand. Quantities and full details appear in the recipe card below.
- Chicken breasts
- Bachan’s Japanese BBQ sauce (or preferred marinade)
- Romaine lettuce
- Cucumber
- Rice vermicelli noodles
- Cilantro
- Eggs
- Salt
- Julienned carrots
- Mung bean sprouts
- Nuoc cham (Vietnamese dipping sauce)
How To Make This Recipe
Below is a clear overview of the process. Follow the detailed recipe card for exact quantities and timings while you cook.
- Marinate the chicken: Put chicken breasts in a sealed bag with the Bachan’s sauce and refrigerate at least one hour; overnight is best for deeper flavor.
- Prep vegetables: Chop romaine and cucumber, julienne carrots, slice cilantro, and rinse mung bean sprouts; set aside.
- Cook the noodles: Prepare rice vermicelli according to package directions, rinse in cold water, and drain.
- Grill the chicken: Preheat grill to medium (about 350°F). Grill chicken 6–8 minutes per side, or until internal temperature reaches 165°F. Let rest, then slice thinly against the grain.
- Assemble the bowl: Divide noodles among bowls, arrange vegetables around the noodles, top with sliced chicken, add a fried egg, sprinkle with cilantro, and finish with nuoc cham sauce.
Recipe FAQ
Keep components in separate airtight containers. Store chicken and noodles refrigerated up to 2 days. Keep nuoc cham and fresh vegetables separate to preserve texture.
How do I reheat this dish?
Reheat chicken and noodles gently in the microwave or on the stovetop. Add fresh vegetables, herbs, and nuoc cham after reheating to maintain crunch and brightness.
Can I make this ahead?
Yes. Marinate the chicken and prep vegetables ahead of time. Cook and assemble just before serving for best texture.
What variations can I try?
Swap proteins: shrimp, tofu, or thinly sliced beef work well. Try different vegetables like bell pepper, radish, or snap peas. Substitute soba or wider rice noodles if preferred.
Grilled Vietnamese Chicken Vermicelli Bowl
Yield: 6 people
Prep Time: 20 minutes • Cook Time: 45 minutes • Total Time: 1 hour 5 minutes
Ingredients
- 6 chicken breasts
- 1 ½ cups Bachan’s Japanese BBQ sauce (or substitute marinade)
- 6 cups chopped romaine lettuce
- 1 ½ cups chopped cucumber
- 24 ounces dry rice vermicelli noodles (cooked)
- ⅓ cup chopped cilantro
- 6 large eggs
- 1 ½ teaspoons salt
- ½ cup julienne carrots
- 2 cups mung bean sprouts
- 1 ⅕ cups nuoc cham sauce
Instructions
- Place chicken breasts in a sealable bag with the Bachan’s sauce. Refrigerate to marinate at least 1 hour, preferably overnight.
- Chop lettuce, cucumber, carrots, and cilantro. Rinse and drain mung bean sprouts.
- Cook vermicelli noodles according to package directions, rinse under cold water, and drain well.
- Preheat grill to about 350°F. Remove chicken from marinade and grill, flipping once after 6–7 minutes, until internal temperature reaches 165°F.
- Remove chicken and let rest 10 minutes, then slice into ¼-inch pieces against the grain.
- Divide noodles among six bowls. Arrange vegetables around the noodles and top with sliced chicken.
- Fry eggs to your liking and place one on each bowl. Sprinkle cilantro and drizzle nuoc cham over each serving. Serve immediately.
Nutrition (per serving)
Calories: 833 • Total Fat: 12g • Saturated Fat: 3g • Trans Fat: 0.05g • Unsaturated Fat: 6g • Cholesterol: 331mg • Sodium: 3893mg • Carbohydrates: 111g • Fiber: 4g • Sugar: 13g • Protein: 64g
Tips and Variations
- For more char, finish the chicken over high heat for the last minute on each side.
- Make nuoc cham from scratch with lime juice, fish sauce, sugar, water, and a touch of chili for balance.
- To reduce sodium, rinse cooked noodles well and control the amount of sauce used when serving.
- For vegetarian bowls, marinate and grill extra-firm tofu or use pan-fried tempeh instead of chicken.