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Vietnamese Inspired Noodle Bowl with Chicken Skewers

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
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Why we love it:

This would be a contender for “Alison’s Perfect Meal,” especially in warmer months. The marinade is simple and jam packed with flavor. I love South East Asian cuisines because of the balance between sweet, tangy, sour, and umami (soy sauce and fish sauce here). I also love the balance between chewy soft noodles, charred and meaty chicken, and the crispy raw veggies. I could go on; try this recipe and let me know what you think!


  • 2 Tablespoons Fish Sauce
  • 14 cup Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Fresh Ginger (optional, use fresh or pre-grated)
  • 2 cloves Garlic
  • 2 Limes (divided)
  • 114 pounds Chicken Breast
  • 1 pound Rice Noodles (thin rice stick)
  • 14 teaspoon Canola Oil
  • 1 head Romaine Lettuce
  • 3 Carrots
  • 1 English Cucumber
  • 12 bunch Basil (optional)
  • 8 Skewerss (bamboo)

Cooking Instructions

  • 2. SAUCE

    In a medium bowl, stir together the sauce ingredients: 2 Tablespoons fish sauce, ¼ cup soy sauce, 2 Tablespoons brown sugar. Mince or use a microplane to finely grate the ginger and garlic; add. Zest in one of the limes. Add the juice of 1 lime. Stir and taste the sauce; if it’s not tangy enough, you might want to add half or all of the second lime. Slice what’s left into wedges for serving. If not sweet enough for you, you can add a bit more sugar to taste.

  • 3. CHICKEN

    Dice the chicken into 1” cubes. Pour off about 2/3rds of the sauce into a separate bowl. Add the chicken to the remaining third and stir to combine. Let marinate for 5 to 35 minutes.

    Thread chicken on skewers. Cook on an outdoor grill, or under the broiler on high, or on a hot grill pan on your stove top. Whichever method you choose, cook until the chicken is cooked through. Let rest.

  • 4. NOODLES

    Cook noodles according to package directions; usually that means boil for 3 - 5 minutes like pasta, or turn off the heat and let the noodles soak for up to 10 minutes in the hot water. When tender, drain and run under cold water for 30 seconds.

    Place noodles in a bowl and drizzle about a ¼ teaspoon of oil over them so they don’t stick.

  • 5. VEGGIES

    Wash lettuce and slice or tear into 3 inch squares.
    Slice carrots into rounds or grate.
    Dice or slice cucumbers.
    Tear or chiffonade basil.

  • 6. SERVING

    Serve a bed of noodles with vegetables arranged around. Top with hot chicken skewers. Spoon the remaining sauce over top to taste. Garnish with any sliced lime and generously with basil.

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  • HERBS:
    if you have cilantro, mint, and/or scallions these all taste amazing with the dish. Choose to add on one or multiple kinds of fresh herbs
    chicken thighs are perfect for skewers
    save time and ditch the skewers. They look great but can be annoying - grill or roast whole chicken breasts or chicken tenders to save this step. Drumsticks or whole legs taste great in this marinade but try to let them sit for at least 25 minutes before cooking
    look for the thin ones, but thicker “pad thai” size would be ok too. Bean Thread noodles aren’t rice but also work well here
    if not already in your pantry, look for Red Boat brand which is the best! It’s really a versatile way to add salt and depth to a dish. If omitting, use a dash of anchovy paste or oyster sauce

Prep Ahead & Use It Up

Make sauce/marinade; marinate chicken cubes for up to 24 hours

Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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