Description
A refreshing 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. Stovetop, air fryer, and grill instructions are included.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless chicken thighs (skin optional, cut into large bite-sized pieces)
- 3 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar or sweetener of choice
- 1 tablespoon Chinese shaoxing cooking wine (optional but recommended)
- 1/4 teaspoon five-spice powder
- 1 tablespoon minced garlic
- 2 tablespoons minced shallot
- 2 tablespoons minced lemongrass (optional)
Noodle Bowl
- 1 lb round Vietnamese rice noodles (medium size)
- 1 small bunch leafy lettuce and fresh herbs such as mint
- 1 cucumber (peel and slice into coins or strips)
- Vietnamese fish sauce (nuoc cham)
- Pickled carrots and daikon, roasted crushed peanuts, egg rolls
Instructions
- 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 small bite-size pieces. Place them in a mixing bowl.
- 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. 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.
- Prepare your noodles and dressing: 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.
- Cook chicken: Heat a pan with a little bit of oil over high heat. Add the chicken and cook for about 7 minutes total, flipping halfway through, until the chicken is nicely caramelized on the outside. You may have to do this in batches, depending on the size of your pan.
- Put it all together: Assemble your bowls by layering the cooked noodles, lettuce, cucumber and other toppings if using. Top with chicken. Garnish with crushed peanuts and serve immediately with Vietnamese fish sauce on the side. When ready to eat, poure generously over the top, mix everything together and enjoy.
Notes
- Sugar in the marinade caramelizes quickly. If the pan gets too smoky, lower the heat slightly while keeping it hot enough to sear. Add a splash of water if needed.
- For air fryer, cook at 380°F for 8 minutes, flipping halfway, until the chicken reaches 165°F. Do not overcrowd the basket.
- 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.
- You can substitute some or all of the chicken with shrimp. The marinade is enough for about 2 lbs of protein total.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese