Vietnamese Noodle Bowls

These Vietnamese Noodle Bowls are so fresh and delicious, especially for the coming summer months. The last thing I want to do on a hot summer day is turn the oven on, and eat a hot meal.

The inspiration behind this kitchen creation comes from a favorite restaurant that I used to frequent with my coworkers at a former job. This bowl was the #43 on the menu, and it was everyone’s top pick on the menu. It has a little bit of everything in it…..salad, noodles, charred chicken, egg rolls, pickled veggies, and the most delicious sauce.

I’ll admit, the egg rolls are not homemade. I got mine at Costco, and they are really good! Pop them in the air fryer and you would never know they didn’t come from a restaurant.

The key to this dish is ALL the fresh herbs. I threw in a ton of cilantro, basil and mint. It really makes the dish, so don’t skip this!

Vietnamese Noodle Bowls

A flavorful dish to enjoy on a hot day.
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Course: Main Course
Cuisine: Vietnamese
Prep Time: 3 hours
Cook Time: 20 minutes
Servings: 4


Chicken Marinade/Sauce

  • 1 lb chicken I love chicken tenderloins because the cook so fast
  • ½ cup coconut aminos
  • ¼ cup white sugar
  • 1 tbsp water
  • ¼ tbsp rice vinegar
  • 1 tbsp sesame oil can sub any oil
  • 4 cloves garlic grated
  • 1 knob ginger root grated

Pickled Cucumber

  • ¼ cup sugar Adjust to taste. I like to limit my sugar, but if you like sweet, add up to 1/2 cup
  • ½ cup hot water
  • ¼ cup white vinegar
  • 1 large cucumber
  • 1 red onion thinly sliced

The Sauce

  • ¼ cup white vinegar
  • 1 tbsp fish sauce
  • 2 tbsp white sugar
  • 2 tbsp lime juice or more to taste
  • 1 clove garlic
  • 1 tbsp Sambal Oelek ground fresh chili paste

Assembly Ingredients

  • Chopped Hearts of Romaine
  • Carrot matchsticks
  • Bean Sprouts
  • Thai Basil regular basil is fine too
  • Mint
  • Cilantro
  • 1 8 oz package rice Vermicelli noodles cooked and drained


  • Combine marinade ingredients in a large container. Marinade chicken for at least 3 hours, or over night.
    For the pickled cucumber, combine all ingredients to a jar. Let soak at least 1 hour.
    When ready, heat grill to 500 degrees. Sear chicken on both sides and cook until done.
    I use the leftover marinade to make a teriyaki sauce. remove 1 tbs of the sauce and add 1 tbsp of corn starch to form a slurry. Heat remaining marinade on medium high heat until simmering, slowly add in corn starch slurry and stir while cooking until sauce thickens.
    For the dressing, combine all ingredients in a jar. Shake well to combine.
    To assemble your bowl, cook noodles according to instruction on package. Drain well, and let cool slightly. Add desired amount of noodles to your bowl. Add chopped Romaine and top with carrots, bean sprouts, pickled cucumbers. Add chicken to the top of your bowl. Drizzle with teriyaki sauce.
    I like to keep my dressing on the side until just before eating. If you are eating egg rolls, this sauce is great for dipping your egg roll. Once you are done dipping, pour dressing over your bowl and enjoy!

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