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Super Quick Vietnamese Noodle Bowl

  • Total Time: 10 minutes
  • Yield: 2 1x


Units Scale
  • 75 g vermicelli noodles, cooked
  • 300 g cooked chicken (roast chicken leftovers work great here)
  • 1 carrot, julienned or shredded
  • 1 cucumber, julienned (cut into thin strips)
  • 100 g bean sprouts
  • 1 cup fresh mint leaves, loosely packed
  • 2 tbsp crushed nuts
  • 3 tsp honey
  • 4 tbsp fish sauce
  • 50 ml lime juice, with extra lime cut into wedges
  • 2 cloves garlic minced
  • 1 long red chilli, sliced thinly (optional)
  • 1 sesame oil (optional)


  • Cook vermicelli noodles per pack instructions (place in boiling water for 1-2 minutes and then drain water).
  • Combine cooked noodles, cooked chicken (sliced or pulled apart), carrot, cucumber, bean sprouts, mint, and sprinkle with crushed nuts.
  • In a separate bowl, combine honey, fish sauce, lime juice, garlic, and 1 Tbsp of water to make the dressing. If you are using chilli and sesame oil, add those in as well.
  • Drizzle dressing over salad and serve with any remaining lime wedges.


  • Vegetarian option: Use marinated tofu cut into strips instead of the chicken.
  • Roast chicken works a treat in this recipe, but if you are cooking raw chicken, simply grill some chicken thighs (seasoned with salt and pepper) and slice them into strips.
  • If you don’t like it spicy, just omit the optional chilli.
  • Prep Time: 2 mins
  • Cook Time: 8 mins