Vietnamese Chicken and Vermicelli Bowl

Vietnamese Chicken and Vermicelli Bowl

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 21, 2018.


Vietnamese Chicken

  • 1 red onion
  • 650g chicken thighs
  • 3 Tbsp Vietnamese paste
  • 1 Tbsp fish sauce


  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 2 tsp Vietnamese paste
  • 1 Tbsp olive oil
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp rice wine vinegar


  • 250g vermicelli noodles


  • 1 baby cos lettuce
  • 1 capsicum
  • 2 carrots
  • 2 tsp rice wine vinegar


  1. Prep Vietnamese chicken Bring a full kettle to the boil. Thinly slice onion and dice chicken 2cm. Add both to a large bowl with first measures of Vietnamese paste and fish sauce, and ½ tsp salt. Mix to combine and coat.
  2. Make dressing In a small bowl, mix together all dressing ingredients and set aside.
  3. Cook Vietnamese chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Add chicken to pan and cook for about 10 minutes, until cooked through. Turn to ensure even cooking.
  4. Cook noodles In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain well. Return to bowl, toss with dressing and season to taste. Snip noodles in a few places.
  5. Prep salad Finely shred lettuce; thinly slice capsicum; grate carrots. Toss all in a medium bowl with vinegar and a drizzle of oil. Season to taste.
  6. Serve noodles topped with salad and Vietnamese chicken.

Nutritional Information

Energy 2967 kj
709 kcal
Protein 27.9g
Carbohydrate 60.9g
Fat 38.8g