Vietnamese Chicken Noodle Salad (Bun Ga Nuong)

Spring is finally here, and my garden is in full bloom with an abundance of fresh Vietnamese herbs.

All this beautiful herbs and the recent heat wave calls for a refreshing dish and this Vietnamese chicken noodle salad hits the spot.

What is Bun Ga Nuong?

Bún Gà Nướng is a light Vietnamese dish made with pan-seared chicken over soft rice noodles, fresh vegetables and herbs, all drizzled with a light sweet and savory fish sauce dressing. It’s an easy weeknight dinner packed with authentic flavor.

Grilled vs. Pan-Seared Chicken

Traditionally, the chicken is grilled over charcoal. Street vendors in Vietnam rely on that smoky aroma to draw people in, just as they do with the pork version (Bún Thịt Nướng).

But you don’t need a grill for this version. We’re pan-frying the chicken instead, making it simple for any day. The marinated chicken cooks in a hot pan, creating a nice caramelized crust without the extra work of starting a charcoal grill.

This dish several components like fish sauce dressing, scallion oil, and roasted peanuts. You can keep it simple with just noodles, chicken, lettuce, and sauce. But with a little planning, or if you already have some components in the fridge, it can come together quickly, in less than an hour.

What You Will Need

To make Vietnamese chicken noodle salad, gather the following ingredients:

• Boneless chicken thighs: These provide the juiciest chicken for the salad. You can use chicken breasts, but keep a close eye on them so they do not dry out.
• Umami combo bomb: Oyster sauce, fish sauce, and light soy sauce.
• Sugar or sweetener: I’m using granulated white can sugar in this recipe to balances the salty sauces and helps the chicken achieve a beautiful caramelized crust in the pan. Brown sugar or honey are great substitutes.
• Fresh aromatics: Garlic and shallots. If you like lemongrass, you can add it as well. If you cannot find fresh lemongrass, lemongrass paste and frozen minced lemongrass are readily available in Asian grocery stores.
• Shaoxing cooking wine: This helps tenderize the meat and also adds depth in aroma and flavor. If you do not have it, you can simply omit it.
• Chinese five spice powder: Just a touch adds a warm note to the marinade.
• Cooking oil: A little oil helps achieve a charred, grilled look in the pan. I’m using vegetable oil.
• Round Vietnamese rice vermicelli: These are medium-sized round rice noodles that serves as the carb for the dish.
• Fresh vegetables and herbs: Lettuce and cucumber add a cool crunch. Use your favorite herbs such as mint or cilantro.
• Vietnamese fish sauce dipping sauce (nước chấm): The sweet and savory sauce that ties all the components together.
• Optional toppings: Use these if you have them on hand. Toasted crushed peanuts add texture, scallion oil adds aroma, and pickled daikon and carrots for that tang.

How to Make it Bun Ga Nuong

Step 1: Prepare chicken

Clean the chicken by wiping it down with paper towels. If you wash your chicken, like I do, rub it with a bit of salt in a bowl, then rinse thoroughly. Be sure to clean your sink and surrounding area to avoid cross-contamination. Pat the chicken dry with paper towels, then cut the boneless chicken thighs into bite-size pieces (about 1-1/2 inch wide). Place them in a mixing bowl.

Step 2: Marinate

In the medium mixing bowl, add oyster sauce, light soy sauce, fish sauce, sugar, minced garlic, minced shallot, Shaoxing cooking wine, Chinese five spice, and lemongrass if using. Mix well and adjust seasoning to taste if needed.

Once satisfied, add the chicken and toss until fully coated. Let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.

Step 3: Prepare noodles and other toppings

While the chicken marinates, cook the Vietnamese rice noodles according to the package instructions. For Vietnamese brands, I usually cook them a few minutes longer (instead of 6–8 minutes, I cook them for about 11 minutes) to get the right texture. Once cooked, drain and rinse thoroughly under cold water to prevent sticking. Prepare the roasted peanuts and fry the egg rolls if using.

Step 4: Cook chicken

Heat a pan over high heat. Add a bit of oil and heat on medium high. Add the chicken along with its marinade. Cook for about 7 minutes total, flipping halfway through, until the chicken is fully cooked and nicely caramelized on the outside. You may have to do two batchesc depending on the size of your pan.

Step 5: Assemble and serve

Assemble your bowls by layering the cooked noodles, fresh lettuce, sliced cucumber, pickled carrots and daikon, and fresh herbs. Top with the hot caramelized chicken. Garnish with crushed peanuts and serve immediately with Vietnamese fish sauce dipping sauce (nước chấm) on the side. When ready, pour generously over the top, mix and enjoy.

Tips for Success

• The sugar in the marinade caramelizes quickly, so if the pan gets too smoky, lower the heat slightly and add a splash of water if needed.
• This recipe adapts perfectly to an outdoor grill or an air fryer. Preheat your air fryer to 380°F. Lightly oil the basket, then arrange the marinated chicken in a single layer without overcrowding. Air fry for 8 minutes, flipping halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F. If using a grill, make sure the small bite-size chicken pieces do not fall through the wide grates by skewering them with damp wooden skewers or using a wire basket. For the grill, cook over medium-high heat for about 6–8 minutes total, turning frequently for even browning.
• For extra caramelization, increase the temperature and cook for an additional 1 to 2 minutes at the end.
• If you like shrimp, go ahead and add it. The amount of marinade is good for 2 lbs of protein total, so you can replace some of the chicken with shrimp.

Storage & Reheating

Keep all the components separated in airtight containers in the refrigerator for up to three days. A great trick to revive leftover noodles is to microwave them with a damp paper towel for about one minute to soften them up, then let them cool down before eating. You want it warm or at room temperature.

Reheat the chicken gently in a skillet or microwave until warmed through. Assemble your bowls fresh and enjoy.

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