How to Make Grilled Chicken Vermicelli (Bún Gà Nướng) at Home

 

What is Bún Gà Nướng?

 

Bún means rice vermicelli noodles, and Gà Nướng means grilled chicken. So Bún Gà Nướng simply means “grilled chicken with vermicelli noodles.” It’s a complete meal served in a bowl and often includes:

• Grilled marinated chicken
• Cold rice vermicelli noodles
• Fresh herbs and vegetables
• Crushed peanuts
• Fried shallots
• Vietnamese dipping sauce (nước chấm)

This dish is light, healthy, and full of textures—crispy, chewy, juicy, and crunchy all in one bite. It’s commonly served at Vietnamese restaurants, but you can definitely make it at home with just a few basic kitchen tools and ingredients.

 

Ingredients You’ll Need

 

For the Chicken Marinade:

• 500g boneless chicken thighs (skinless, for more flavor than breasts)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or sugar
• 1 tablespoon lemongrass (finely chopped)
• 1 clove garlic (minced)
• 1 teaspoon shallot or onion (minced)
• 1 tablespoon vegetable oil
• ½ teaspoon black pepper

 

For the Vermicelli and Vegetables:

• 200g dried rice vermicelli noodles
• 1 cucumber (julienned)
• 1 cup shredded lettuce or cabbage
• 1 cup bean sprouts (optional)
• 1 small carrot (julienned or pickled)
• Fresh herbs: mint, cilantro, Thai basil
• Crushed roasted peanuts
• Fried shallots (store-bought or homemade)

 

For the Dipping Sauce (Nước Chấm):

• 4 tablespoons fish sauce
• 4 tablespoons sugar
• 6 tablespoons warm water
• 2 tablespoons lime juice or vinegar
• 1 garlic clove (minced)
• 1 red chili (sliced or minced)

 

Step-by-Step Instructions

 

Let’s break the cooking process into simple parts: marinating the chicken, preparing the noodles and vegetables, making the dipping sauce, grilling the chicken, and assembling the bowl.

 

1. Marinate the Chicken

This is one of the most important steps because the marinade adds deep flavor to the chicken.

Instructions:

1. In a bowl, mix all marinade ingredients: fish sauce, soy sauce, oyster sauce, honey, lemongrass, garlic, shallot, oil, and pepper.
2. Add the chicken thighs and toss well to coat evenly.
3. Cover and let it marinate in the fridge for at least 1 hour, preferably overnight. The longer, the better.

Tip: Lemongrass gives this dish a signature Vietnamese aroma. If you can’t find fresh lemongrass, you can use frozen, jarred, or even lemongrass paste.

 

2. Cook the Rice Vermicelli

Rice vermicelli noodles are soft, light, and easy to cook.

Instructions:

1. Boil a pot of water.
2. Add the dry noodles and cook according to the package directions (usually 4–5 minutes).
3. Drain and rinse the noodles under cold water to stop cooking and prevent sticking.
4. Set aside in a colander or bowl.

Tip: You can toss the noodles with a tiny bit of sesame oil to keep them from clumping.

 

 

3. Prepare the Vegetables and Herbs

The vegetables add freshness and crunch. You can adjust the mix based on what’s in your fridge.

Instructions:

1. Wash and slice the cucumber, lettuce, and herbs.
2. Peel and julienne the carrot. If you want, make quick pickled carrots by soaking them in vinegar, sugar, and water for 15 minutes.
3. Wash and dry bean sprouts if using.
4. Arrange everything on a large plate or in small bowls for easy assembling later.

 

4. Make the Vietnamese Dipping Sauce (Nước Chấm)

This sauce ties everything together with sweet, salty, sour, and spicy flavors.

Instructions:

1. In a small bowl, dissolve the sugar in warm water.
2. Add the fish sauce and lime juice (or vinegar).
3. Add the minced garlic and chili.
4. Taste and adjust. You can add more lime juice for sourness or sugar for sweetness.

Tip: You can make this sauce ahead of time and store it in the fridge for up to a week.

 

5. Grill the Chicken

Now it’s time to cook that flavorful chicken.

Options for Cooking:

• Outdoor Grill: Gives the best smoky flavor.
• Grill Pan or Cast-Iron Skillet: Great for stovetop grilling.
• Oven Broil: Place on a baking rack and broil for 10–12 minutes, flipping halfway.

Instructions:

1. Preheat your grill or pan over medium-high heat.
2. Grill the chicken for about 4–5 minutes on each side until fully cooked and slightly charred.
3. Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.

 

6. Assemble the Bowl

Now the fun part—putting it all together!

Instructions:

1. Start with a generous scoop of vermicelli noodles in the bottom of a bowl.
2. Add lettuce, cucumbers, herbs, bean sprouts, and carrots around the edges.
3. Place the sliced grilled chicken on top.
4. Sprinkle with crushed peanuts and fried shallots.
5. Serve with a small bowl of dipping sauce on the side or pour it over the top.

 

Tips for Success

• Balance flavors: Vietnamese dishes are all about balancing sweet, salty, sour, and spicy. Taste your dipping sauce and adjust as needed.
• Use thighs: Chicken thighs stay juicy and flavorful. Breasts can work too, but they tend to dry out.
• Prep ahead: You can marinate the chicken, make the sauce, and prep the veggies a day in advance to save time.
• Make it your own: Add other toppings like pickled daikon, grilled shrimp, or fried tofu for variety.

 

Common Substitutions

Don’t worry if you don’t have all the ingredients—there are easy substitutes that still taste great.

Ingredient	Substitute
Fish sauce	Soy sauce + lime juice (not as rich but works)
Lemongrass	Lemongrass paste or omit if unavailable
Chicken thighs	Chicken breast or tofu for a vegetarian version
Fried shallots	Crispy onions or omit
Peanuts	Cashews or sunflower seeds
Rice vermicelli	Thin rice noodles or soba noodles (not traditional but fine)

 

 

Variations to Try

 

Here are a few ways to switch it up:

1. Bún Thịt Nướng

Swap the chicken for grilled pork. Use similar marinade ingredients but add a bit of five-spice powder.

2. Bún Gà Nướng Sả Ớt

Add more chili and use extra lemongrass for a spicy kick.

3. Vegetarian Version

Use grilled tofu or tempeh. Marinate it in soy sauce, garlic, and lemongrass.

4. Add Egg Rolls

Top your bowl with crispy Vietnamese egg rolls (chả giò) for extra texture and indulgence.

 

Nutrition and Benefits

 

Bún Gà Nướng is not only delicious but also good for you:

• Lean protein: Chicken gives you the protein you need to stay full.
• Fresh vegetables: Packed with fiber, vitamins, and minerals.
• Herbs: Mint and basil add freshness and digestive benefits.
• Rice noodles: Gluten-free and easy to digest.

Just go easy on the dipping sauce if you’re watching your sodium intake.

 

Final Thoughts

 

Making Grilled Chicken Vermicelli at home may seem complicated at first, but once you break it down into parts, it’s totally doable—even for beginners. It’s a great dish for meal prep, dinner parties, or a light summer meal.

You don’t need fancy equipment or hard-to-find ingredients to enjoy this Vietnamese classic. With fresh herbs, a bit of planning, and a flavorful marinade, you’ll have a satisfying, balanced, and crowd-pleasing meal right in your kitchen.

Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:

Grilled Pork and Grilled Pork Stick Vermicelli (Bún Thịt Nướng Nem Nướng)

Spring Roll Vermicelli (Bún Chả Giò)

Grilled Beef and Shrimp on Sugar Cane Vermicelli (Bún Bò Nướng Chạo Tôm)

Grilled Pork and Spring Roll Vermicelli (Bún Thịt Nướng Chả Giò)

House Special Beef Noodle Soup (Phở Đặc Biệt)

Shrimp and Chicken Pad Thai (Padthai Tôm Gà)

Well Done Beef (Phở Nạm)