Gluten-Free Vietnamese Chicken and Rice Noodle Bowl
A vibrant and flavorful Vietnamese noodle bowl featuring tender chicken, rice noodles, and fresh herbs. Naturally gluten-free and egg-free.
Ingredients
- about 225 g Rice noodles (gluten-free)
- about 680 g Chicken breast
- 2 tbsp Fish sauce
- 3 tbsp Lime juice
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 3 cloves Garlic
- 2.54 cm Ginger
- 1/2 tsp Chili flakes
- 1 medium Carrot
- 1 medium Cucumber
- 1 cup Bean sprouts
- 1/4 cup Mint
- 1/4 cup Cilantro
- 1/4 cup Roasted peanuts (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Bring a large pot of water to a rolling boil. Add the about 225 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
- 2Cut the about 680 g of chicken breast into 2.54 cm bite-sized pieces. In a medium bowl, combine the cut chicken with 1 tablespoon of fish sauce, 1 tablespoon of lime juice, the minced 3 cloves of garlic, and the grated 2.54 cm of ginger. Stir well to coat all the chicken pieces, then let the chicken marinate at room temperature for 10 minutes.
- 3Heat a 25.4 cm or 30.48 cm skillet over medium-high heat (190.6-204.4°C / 190-205°C). Add the marinated chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set it aside.
- 4In a separate small bowl, whisk together the remaining 1 tablespoon of fish sauce, the remaining 2 tablespoons of lime juice, the 2 tablespoons of rice vinegar, the 1 tablespoon of sugar, the 1/2 teaspoon of chili flakes, and 2 tablespoons of water until the sugar is completely dissolved and the dressing is well combined.
- 5Using a box grater or julienne peeler, shred the 1 medium carrot. Slice the 1 medium cucumber into thin strips, approximately 5.08 cm long.
- 6Divide the cooked about 225 g of rice noodles evenly among four serving bowls. Arrange the cooked about 680 g of chicken, the shredded 1 medium carrot, the sliced 1 medium cucumber, the 1 cup of bean sprouts, the 1/4 cup of fresh mint leaves, and the 1/4 cup of fresh cilantro over the noodles in each bowl. If using, sprinkle the 1/4 cup of roasted peanuts over the toppings.
- 7Drizzle each assembled bowl generously with the prepared dressing. Serve the Gluten-Free Vietnamese Chicken and Rice Noodle Bowls immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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