This Grilled Vietnamese Chicken Vermicelli Bowl is a flavorful, satisfying meal that works for lunch or dinner. Tender chicken is marinated in Bachan’s Japanese BBQ sauce and grilled, then served over soft rice vermicelli with crisp vegetables, fresh herbs, and a bright nuoc cham dressing for a balanced and delicious bowl.
Grilled Chicken Vermicelli Bowls
Since moving to our current neighborhood we’ve become big fans of Vietnamese flavors. While I used to reach for ramen most nights, this local spot introduced me to pho, fresh spring rolls, and the crispy chicken rice plates that inspired this recipe.
This Grilled Vietnamese Chicken Vermicelli Bowl is inspired by the vermicelli bowls we enjoy there. The chicken here is marinated in Bachan’s Japanese BBQ sauce—a non-Vietnamese touch—but the combination of noodles, crunchy vegetables, herbs, and nuoc cham yields a bowl that tastes bright, balanced, and very satisfying.
Why You’ll Love This Dish
- Flavorful chicken: The Bachan’s marinade caramelizes on the grill, keeping the meat juicy and full of flavor.
- Fresh crunch: Romaine, cucumber, carrots, and mung bean sprouts provide contrast to the soft noodles.
- Balanced and nutritious: Protein, vegetables, and carbs combine for a complete meal.
- Simple to prepare: Straightforward prep and cooking steps make this accessible for weeknights.
- Customizable: Swap proteins or vegetables to suit dietary preferences.
Recipe Shopping List
Here’s a concise list of what you’ll need. For exact amounts, refer to the recipe card below.
- Chicken breast
- Bachan’s Japanese BBQ sauce
- Romaine lettuce, chopped
- Cucumber, chopped
- Rice vermicelli (dry, cooked)
- Cilantro, chopped
- Eggs
- Salt
- Julienned carrots
- Mung bean sprouts
- Nuoc cham sauce
How to Make This Recipe
Below is a brief overview of the steps. Follow the detailed recipe card for precise measurements and timing.
- Marinate the chicken: Combine chicken breasts and Bachan’s sauce in a sealed bag and refrigerate for at least one hour, preferably overnight.
- Prep the vegetables: Chop romaine, cucumber, carrots, and cilantro. Rinse and drain mung bean sprouts.
- Cook the noodles: Prepare rice vermicelli according to package instructions, rinse in cold water, and set aside.
- Grill the chicken: Grill marinated chicken over medium heat until the internal temperature reaches 165°F (about 6–7 minutes per side depending on thickness). Let rest, then slice against the grain.
- Assemble the bowls: Divide noodles among bowls, arrange vegetables around the noodles, top with sliced chicken and a fried egg, add cilantro, and finish with nuoc cham sauce.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the nuoc cham separate until serving to preserve the texture of the noodles and vegetables.
Reheat chicken and noodles gently in the microwave or on the stove. Add fresh vegetables and sauce after reheating to keep them crisp.
Yes. Prep the vegetables and marinate the chicken in advance. Cook and assemble just before serving for best texture.
Protein: Swap chicken for shrimp, tofu, or thinly sliced beef. Vegetables: Add bell peppers, radishes, or snap peas. Noodles: Try soba or other rice noodles as alternatives.
More Stir-Fry Recipes
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Spicy Chili Garlic Stir Fry Sauce
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Gochujang Chicken Stir-Fry
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Chicken and Broccoli Stir-Fry
More Recipes With Bachan’s Japanese BBQ Sauce
- Smoked Bachan’s Flank Steak
- Smoked Bachan’s Beef Short Ribs
- Smoked Bachan’s Beef Jerky
- Blackstone Pineapple Chicken
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Grilled Vietnamese Chicken Vermicelli Bowl
This Vietnamese-inspired grilled chicken vermicelli bowl is great for meal prep or a family dinner. It pairs well with a crisp salad and extra nuoc cham on the side.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
- 6 chicken breasts
- 1 ½ cups Bachan’s Japanese BBQ sauce
- 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 julienned carrots
- 2 cups mung bean sprouts
- 1 ⅕ cups nuoc cham sauce
Instructions
- Place chicken breasts and Bachan’s sauce in a sealed bag and refrigerate to marinate for at least one hour, preferably overnight.
- Chop lettuce, cucumber, carrots, and cilantro. Rinse and set aside the bean sprouts.
- Cook the vermicelli according to package directions, then rinse with cold water and drain.
- Preheat your grill to about 350°F.
- Grill the chicken, flipping after 6–7 minutes, and cook until the internal temperature reaches 165°F. Let rest 10 minutes, then slice thinly against the grain.
- Divide the cooked noodles among six bowls, arrange vegetables around the noodles, and top with sliced chicken.
- Fry eggs and place one on each bowl, then sprinkle with cilantro and drizzle nuoc cham over each serving before serving.
Nutrition Information:
Yield:
6
Amount 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
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