Vermicelli Bowls

One of my all time favorite work-day lunches is the Vietnamese vermicelli bowl.  It’s filling but light enough not to put you in an afternoon coma, and it exemplifies all the lovely contrasts that make Vietnamese food so delicious and intriguing – funky fish sauce and cool cucumber, soft vermicelli and crunchy pickled carrots, savory five spice grilled chicken (in this version) and fresh green herbs.

There are a lot of components but it’s a totally manageable weeknight dinner, especially if you can get someone else to do the grilling.  It’s great when it’s too hot out to turn on the stove – which was the case here until a couple of weeks ago.

I made this with grilled chicken but my favorite is grilled pork and imperial rolls.  Grilled shrimp is also classic.  I would imagine you could put just about anything on this and it would be delicious.

I’ve made a few things now from this book, Vietnamese Home Cooking by Charles Phan, and they’re all delicious.  I recommend!

vermicelli bowl

Grilled Five Spice Chicken Vermicelli Bowls (Bun)
recipe from Vietnamese Home Cooking

  • Vermicelli rice noodles – fresh or dried (cooked, rinsed in cold water, and drained)
  • Grilled five-spice chicken
  • Pickled carrots
  • Julienned cucumber
  • Shredded lettuce
  • Spearmint sprigs
  • Cilantro sprigs
  • Chopped peanuts

First, marinate your chicken

  • 1 cup fish sauce
  • ½ cup light soy sauce
  • ¼ cup minced garlic
  • ¾ cup minced shallots
  • 2-3 Thai chiles, stemmed and minced
  • 1 tsp five-spice powder
  • 2 lbs boneless chicken parts of your choice

Mix all marinade ingredients well. Add chicken, mix to coat evenly. Marinate at room temp for up to 2 hours or up to overnight in the fridge. If you fridge it, let it come up to room temp before you grill.

Next, pickle your carrots:

  • 1 medium carrot, peeled
  • 2 tbsp white vinegar
  • 2 tbsp rice vinegar
  • 3 tbsp sugar
  • ¼ tsp kosher salt

Julienne your carrots into matchsticks – as thin as you can/want to bother with. In a small bowl, combine vinegars, sugar, and salt and stir until sugar and salt have dissolved. Add carrots and let stand at least 20 minutes. Will keep up to a week, covered in the fridge. Drain well before using.

Now, dress up your fish sauce:

  • ½ cup fish sauce
  • 1/3 cup sugar
  • ¼ cup white vinegar or fresh lemon juice
  • 2 cloves garlic, minced
  • 1-2 Thai chiles, stemmed and minced

In a small bowl, stir the fish sauce, sugar, vinegar or lemon juice, and ½ cup water until the sugar has dissolved. Add the garlic and chiles and stir to combine. Use immediately, or refrigerate up to 1 week if made with vinegar and 2 days if made with lemon juice.

Next, grill your chicken, or better yet dispatch someone else to do so. When done, cut into strips.

Assemble! Put a handful of shredded lettuce in the bottom of your bowl, then a handful of vermicelli, and then all the other stuff – however much you want. Top with a generous dose of your fish sauce and dig in.

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