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a bowl of chicken, rice noodles, vegetables, and herbs on a light pink background
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5 from 12 votes

Vietnamese-Inspired Chicken and Noodle Bowls

Servings: 4
Author: Alex Snodgrass

Ingredients

For the Chicken:

  • 1/4 cup avocado oil
  • 1/2 cup coconut aminos
  • 3 tablespoons coconut sugar
  • 2 tablespoons fish sauce
  • 2 shallots, halved and thinly sliced
  • 4 garlic cloves, minced
  • 2-4 Thai chiles, minced (depending on heat preference)
  • 2 teaspoons peeled and freshly grated ginger
  • Zest of 1 lime
  • 1/2 cup freshly squeezed lime juice (from about 2 limes)
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 1 teaspoon kosher salt
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat

For Serving:

  • prepared rice noodles
  • spring greens
  • sliced cucumbers
  • matchstick carrots
  • chopped fresh herbs, such as Thai basil, mint, and/or cilantro

Instructions

  • In a medium bowl, whisk together the avocado oil, coconut aminos, coconut sugar, fish sauce, shallots, garlic, Thai chiles, ginger, lime zest, lime juice, cilantro, and salt until well combined.
  • Place the chicken thighs in a large bowl or zip-top bag. Pour in half of the marinade (reserve the rest for serving) and toss to coat the chicken thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

To Grill the Chicken:

  • Preheat a grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade, letting the excess drip off, and grill for 5 to 6 minutes per side, or until the chicken is deeply caramelized and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing.

To Serve:

  • Divide the rice noodles, spring greens, cucumbers, and carrots among shallow bowls. Top with the sliced grilled chicken and drizzle with the reserved marinade. Garnish with plenty of fresh herbs and enjoy!

Nutrition

Calories: 480kcal | Carbohydrates: 20g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 2189mg | Potassium: 685mg | Fiber: 1g | Sugar: 8g | Vitamin A: 157IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg