Vietnamese Chicken and Herb Vermicelli Bowl with Nuoc Cham

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A refreshing bowl combining tender poached chicken, rice vermicelli, and a vibrant mix of fresh herbs, dressed with a classic Vietnamese dipping sauce. This vietnamese-inspired healthy bowls ready in about 40 minutes pairs skinless and boneless chicken breasts, water, inch piece, sliced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2, skinless and boneless chicken breasts
• 6 cups water
• 2-inch piece, sliced ginger
• 3, smashed garlic cloves
• 8 oz rice vermicelli noodles
• 1 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup Thai basil leaves
• 4 leaves, torn lettuce leaves
• 1 small, julienned cucumber
• 1 medium, julienned carrot
• 3 tbsp lime juice
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1/4 cup water (for sauce)
• 1 tsp chopped fresh chili

Instructions

1. Step 1: In a large pot, combine 6 cups water with 2-inch sliced ginger and 3 smashed garlic cloves. Bring to a boil over high heat, then add 2 skinless, boneless chicken breasts. Reduce heat to medium-low and simmer for 15 minutes until chicken is cooked through.
2. Step 2: Remove chicken and set aside to cool. Strain broth and reserve for another use or discard.
3. Step 3: Soak 8 oz rice vermicelli noodles in warm water for 15 minutes until soft, then drain.
4. Step 4: Bring a pot of water to a boil and blanch noodles for 30 seconds to 1 minute until tender, then drain well.
5. Step 5: Thinly slice the cooled chicken breasts.
6. Step 6: In a small bowl, whisk together 3 tbsp lime juice, 3 tbsp fish sauce, 2 tbsp sugar, 1/4 cup water, and 1 tsp chopped fresh chili until sugar dissolves to make Nuoc Cham sauce.
7. Step 7: Divide 4 torn lettuce leaves, 1 cup bean sprouts, 1/4 cup mint leaves, 1/4 cup cilantro leaves, 1/4 cup Thai basil, 1 small julienned cucumber, and 1 medium julienned carrot among 4 bowls.
8. Step 8: Add drained vermicelli noodles and sliced chicken on top. Drizzle with Nuoc Cham sauce before serving.