Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese vermicelli bowl featuring herb-marinated grilled chicken, fresh herbs, crisp pickled vegetables, and light nuoc cham dressing. This vietnamese-inspired chicken ready in about 45 minutes pairs rice vermicelli noodles, boneless chicken thighs, minced lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs, 1 minced lemongrass stalk, 3 minced garlic cloves, 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 2 tbsp vegetable oil. Mix well and marinate for at least 1 hour.
  2. Step 2: Prepare quick pickled vegetables by dissolving 2 tbsp sugar and 1 tsp salt in 1/2 cup white vinegar and 1/2 cup water. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Let sit for 20 minutes.
  3. Step 3: Cook 8 oz rice vermicelli noodles according to package instructions (typically soaking or boiling for 5-7 minutes), then drain and rinse under cold water.
  4. Step 4: Preheat a grill pan or outdoor grill over medium-high heat. Grill marinated chicken thighs for 4-5 minutes per side until cooked through and slightly charred. Let rest for 5 minutes, then slice thinly.
  5. Step 5: Assemble bowls by dividing cooked vermicelli noodles among 4 bowls. Top each with 2 cups shredded lettuce, sliced grilled chicken, pickled vegetables, 1/2 cup fresh mint leaves, and 1/2 cup chopped fresh cilantro.
  6. Step 6: Sprinkle 1/4 cup chopped roasted peanuts and 1 tsp chili flakes over the top if desired. Serve with extra lime wedges and nuoc cham sauce for drizzling.

Frequently asked questions

How long does Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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