Bún Gà Nướng is Vietnamese comfort in a bowl — smoky lemongrass chicken over rice noodles with herbs, veggies, and a splash of tangy nước chấm. Fresh, quick, and downright irresistible.
Bun Ga Nuong – My Comfort Bowl Abroad
Living in Germany, I often crave the bright, fresh flavors of home. And when that longing hits, Bun Ga Nuong is my little fix — a bowl that feels both familiar and comforting.
Funny enough, this dish is more of a Vietnamese abroad creation than something you’d actually find on the streets back home. In Vietnam, grilled meat with vermicelli usually means Southern Bun Thit Nuong or Northern Bun Cha.
Other classics include rice noodle salads like Bun Bo Xao (stir-fried beef), Bun Thit Xao (stir-fried pork), or Bun Cha Gio (crispy egg rolls). But rice noodles with grilled chicken? Not really a thing you’d stumble upon in Vietnam.
Back home, we love our bone-in chicken — that slightly chewy meat and springy skin is what makes dishes like Pho Ga, Ca Ri Ga (chicken curry), or Mi Quang so special.
Since moving here, though, I’ve embraced lemongrass-marinated chicken thighs. They’re easy to find at any supermarket, simple to cook, and with some rice noodles, herbs, and Nuoc Cham sauce, they become a bowl that instantly takes me home.
Ingredients
For the Chicken Marinade
- Boneless chicken thighs – juicy and tender, perfect for grilling
- Fish sauce – that classic Vietnamese umami depth
- Soy sauce – adds balance and a hint of savoriness
- Oyster sauce – rich, slightly sweet, and glossy
- Honey – a touch of sweetness that caramelizes beautifully
- Garlic, shallots & lemongrass – the holy trio for bold fragrance (fresh, frozen, or pre-minced all work)
- Cooking oil – helps everything blend and keeps the chicken moist
For the Bowl
- Shredded lettuce & bean sprouts – crisp and refreshing, they add that signature crunch
- Fresh Vietnamese herbs – think mint, Thai basil, and cilantro for a burst of aroma
- Carrots & cucumber (matchsticks) – colorful, cooling, and slightly sweet for balance
- Thin rice noodles (bún) – light yet filling, the base that ties everything together
- Nuoc Cham – the soul of the dish: tangy, sweet, garlicky fish sauce that makes every bite sing
Optional Toppings (Highly Recommended!)
- Vietnamese scallion oil – silky, aromatic, and the secret drizzle that makes everything pop
- Pickled carrot & daikon (Do Chua) – tangy and slightly sweet, they cut through the richness
- Roasted peanuts – for that nutty crunch in every bite
- Crispy fried shallots – golden, savory, and addictive little sprinkles of flavor
Instructions
Step 1: Prepare the Chicken
- Blend garlic, shallots, and lemongrass with a little water. Mix with chicken thighs, fish sauce, soy sauce, oyster sauce, and honey. Marinate for 1 hour or overnight in the fridge.
- Bring the chicken to room temperature. Preheat the oven to 390°F (200°C) and bake for about 20 minutes until golden. Let it rest for 5 minutes, then cut into bite-sized pieces.
Step 2: Make the Dipping Sauce
- Mix fish sauce, sugar, warm water, and vinegar (or lime juice). Stir in minced garlic and chili.
- Prepare other ingredients such as lettuce, herbs, pickles, and scallion oil.
Step 3: Prepare the Bowl & Serve
- Cook rice vermicelli according to package instructions. In a bowl, layer vermicelli with lettuce, bean sprouts, and fresh herbs. Top with grilled chicken.
- Drizzle with Nuoc Cham and toss lightly. Add scallion oil, roasted peanuts, fried shallots, or pickled vegetables if you like.
Meal-Prep Tips
This dish is my ultimate deadline buddy — I make a big batch, tuck it into the fridge or freezer, and boom: stress-free meals for days.
Chicken: Store the grilled pieces in an airtight container for up to 5 days. When hunger strikes, a quick microwave reheat and you’re good to go.
Rice noodles: I like to cook them ahead and portion them out. To bring them back to life, sprinkle a bit of water, toss gently, and cover before microwaving — they stay soft and fresh.
Bonus pairings: This chicken isn’t just for noodles — enjoy it with fluffy jasmine rice, sticky rice, rolled into a chicken spring roll, or tucked inside a crusty Banh Mi.
My microwave jasmine rice and Instant Pot sticky rice are quick fixes, perfect for busy days.
FAQs
More Tasty Vietnamese & Asian Dishes with Lemongrass
(Vietnamese Beef Stew with Tapioca Noodles)
Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)
Ingredients
- 1.1 pound deboned chicken thighs
- 2 stalks lemongrass (or 2 tbsp minced lemongrass)
- 1 big clove garlic
- 1 big clove shallot
- 3 tbsp water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp cooking oil
Nước Chấm Dipping Sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp warm water
- 2 tsp rice vinegar
- Minced garlic (to your taste)
- Minced chili (to your taste)
Rice Noodles, Vegetables & Herbs
- 1 package thin rice noodles (bún)
- Lettuce (shredded)
- Bean sprouts
- Carrot (cut into matchsticks)
- Cucumber (cut into matchsticks)
- Thai basil, mint…
- Vietnamese scallion oil (mỡ hành) (optional)
- Vietnamese pickled carrot & daikon (đồ chua) (optional)
- Roasted peanuts (optional)
- Fried shallots (optional)
Instructions
Chicken
- Blend the garlic, shallots, and lemongrass with water.
- Mix this blend with the chicken thighs, fish sauce, soy sauce, oyster sauce, and honey. Marinate for 1 hours or overnight in the fridge.
- Before baking, let the marinated chicken come to room temperature for 20 minutes and preheat the oven to 390°F (200°C).
- Bake the chicken at 390°F (200°C) for about 20 minutes or until golden brown.
- Let them rest for 5 minutes before cutting into bite-sized pieces.
Dipping Sauce
- Combine fish sauce, sugar, warm water, and vinegar. Stir in minced garlic and chili.
Assemble
- Prepare the rice vermicelli according to the package instructions.
- In a bowl, layer the rice vermicelli with bean sprouts, shredded lettuce, and herbs. Top with the grilled chicken.
- Drizzle Nước Chấm dipping sauce over the dish, mix well and enjoy.
- For extra flavor, add scallion oil, roasted peanuts, fried shallots, and pickled vegetables.
