Fresh Vermicelli Bowl with Grilled Chicken and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A vibrant Vietnamese vermicelli bowl featuring herb-marinated grilled chicken, fresh herbs, crisp pickled vegetables, and light nuoc cham dressing. This Vietnamese-inspired chicken recipe, ready in about 45 minutes, pairs rice vermicelli noodles, boneless chicken thighs, 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.

Ingredients

• 8 oz rice vermicelli noodles
• 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
• 2 tbsp vegetable oil
• 1 medium, julienned carrot
• 1/2 cup julienned daikon radish
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2 cups shredded lettuce
• 1/4 cup chopped roasted peanuts
• 1 tsp (optional) chili flakes

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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.