This Vietnamese noodle salad recipe, or bun ga nuong in Vietnam, is seriously a wonder dish. We have a number of dietary restrictions and food allergies amongst the team, but this was one delicious meal that we were all able to enjoy! It is light and refreshing, and you can easily leave out the peanuts for a nut-free option. We used tamari to make this gluten free, but of course you can use soy sauce instead. Because this dish is generally served cold, we love it as a healthy lunch that you can pack and take on the go. Plus, it is surprisingly easy to throw all of these ingredients together for a quick dinner during the week!

 Find the entire Vietnamese noodle salad recipe in the printable template below. Browse through all of our recipes for culinary inspiration, or share some of your favorite packable lunch items with us in the comments section. We love hearing your feedback, so don’t be shy to tell us what you think after trying this recipe! If you are wanting a little crafting project to go along with this dish, take a look at our DIY apron patterns or our tutorial on how to make your own tea towels. Join in on the crafty fun, or follow us on Instagram, Facebook and Twitter for daily doses of DIY. Enjoy! ~ Lia & Team
  • 1.5 lbs Chicken (thighs or skinless, boneless breast)
  • 1 stick Lemongrass (white part only, cut into half inch pieces and gently smashed)
  • 2 cloves Garlic, finely diced
  • 2 Tbsp. Brown Sugar or Honey
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp GF Soy Sauce
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Cooking Oil
  • 1/2 lb Vermicelli Noodles
  • 2 Carrots, Julienned
  • 1 English Cucumber, deseeded and Julienned
  • 3 cups Iceberg Lettuce, finely sliced
  • 1/2 cup Peanuts, toasted and lightly crushed
  • 1 cup Cilantro Leaves
  • 1 cup Mint, small leaves
  • 1 Red Chili, finely sliced
  • 1/4 cup Fish Sauce
  • 1/2 cup Water
  • 3 Tbsp Fresh Lime Juice
  • 4 Tbsp Rice Vinegar
  • 2 Tbsp White Sugar
  • 2 Garlic Cloves, finely minced
  • 1 crushed Bird's Eye Chili (or 1 Tbsp Sweet Chili Sauce for less heat)
  1. Slice chicken breast into approx 3 equal pieces and place in a ziplock bag. Add all marinade ingredients to the bag and refrigerate overnight (or at least 2 hours).
  2. Place all the dressing ingredients into a jar and shake well. Adjust to taste.
  3. Heat the oil in a large frying pan and, once hot, add the chicken pieces. Brown on all sides and then reduce the heat to low to allow the chicken to cook through. Allow to rest and then slice.
  4. Boil water, remove from heat and cook the dried noodles in the boiled water for 3 minutes. Then plunge the noodles into a bowl of cold water and set aside. Drain and place on a paper towel just before serving to remove excess water.
  5. Place a portion of noodles into individual serving bowls and add all the bowl ingredients in small piles on top. Serve with a generous helping of the nuoc cham dressing. Mix bowl well and enjoy!