Bún Gà Sả Nướng (Vietnamese Noodle Salad with Smoky Lemongrass Chicken)

Light, punchy rice noodles tossed with crisp veg and herbs, topped with smoky grilled lemongrass chicken and a sweet-sour nước chấm dressing.

Ingredients

• 14 oz (400g) rice vermicelli noodles (bún)
• 1.5 lb (700g) boneless skinless chicken thighs (or breast)
• 2 stalks lemongrass, tender inner part only, finely minced
• 4 cloves garlic, finely minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar (or white sugar)
• 1 tbsp neutral oil (canola/vegetable)
• 1 tsp smoked paprika *(pantry staple; boosts “smoky” without a grill)*
• 1/2 tsp ground black pepper
• 1/3 cup warm water
• 3 tbsp fish sauce
• 3 tbsp sugar
• 3 tbsp lime juice (about 2 limes)
• 1 small garlic clove, finely minced
• 1–2 tsp chili flakes (optional)
• 4 cups shredded lettuce (or mixed greens)
• 2 cups cucumber, julienned
• 2 cups carrot, julienned
• 1 cup bean sprouts (optional but classic)
• 1 packed cup fresh herbs: mint and/or cilantro (roughly torn)
• 1/3 cup roasted peanuts, roughly chopped (optional)
• 2 scallions, thinly sliced (optional)

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix lemongrass, garlic, soy sauce, fish sauce, sugar, oil, smoked paprika, and black pepper. Add chicken and toss well to coat. Marinate 15 minutes at room temp (or up to 24 hours in the fridge).

• 2

  Step 2: Make the nước chấm

  In a small bowl, dissolve sugar in warm water. Stir in fish sauce and lime juice, then add garlic and optional chili. Taste: it should be sweet-sour-salty and a little punchy. Adjust with a splash of water if strong.

• 3

  Step 3: Cook the noodles

  Bring a large pot of water to a boil. Cook rice vermicelli per packet directions (usually 2–4 minutes). Drain and rinse under cold water until cool and the water runs mostly clear. Shake well to remove excess water.

• 4

  Step 4: Cook the lemongrass chicken (smoky + caramelized)

  Heat a grill, grill pan, or large skillet over medium-high. Add a thin film of oil. Cook chicken 4–6 minutes per side (thighs) until deeply browned with charred bits and cooked through (165°F/74°C internal). Rest 5 minutes, then slice.

• 5

  Step 5: Assemble the noodle bowls

  Divide lettuce, noodles, cucumber, carrot, sprouts, and herbs among 4 bowls. Top with sliced chicken. Spoon over dressing (start with 2–3 tbsp per bowl, add more to taste). Finish with peanuts and scallions if using.

Tips

• **No grill?** A hot skillet works beautifully—don’t move the chicken too much so it browns properly. A grill pan adds extra “smoke” from char lines.
• **Chicken breast option:** Pound to even thickness; cook ~3–4 minutes per side to avoid drying out.
• **Extra depth:** Add 1–2 tsp soy sauce to the dressing if you want it darker/saltier, or a pinch more sugar if your limes are very tart.
• **Make-ahead:** Marinate chicken up to 24 hours. Dressing keeps 3–4 days in the fridge. Prep veg ahead; keep herbs dry and separate.
• **Serve with:** Extra herbs on the side and lime wedges; it’s also great with a side of quick pickled carrots/cucumber (vinegar + sugar + salt).

Nutrition (per serving, estimate)