Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing

20-Minute Meal

Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Bún (vermicelli rice noodles) and gà nướng (grilled chicken) team up with a third Vietnamese staple, tương đen (hoisin) for a delicious 20-minute meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 boneless skinless chicken thighs (about 6 ounces each)
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • Sunbasket hoisin marinade (almond butter - coconut aminos - pumpkin - dried plums - molasses - apple cider vinegar - sesame oil - kosher salt - granulated garlic)
  • 5 ounces vermicelli rice noodles
  • 1 organic lime
  • ¼ pound organic shredded carrots
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 2 tablespoons cashews
  • 4 or 5 sprigs organic Thai or other fresh basil
  • Sunbasket nuoc cham base (fish sauce - fresh garlic - coconut sugar)
  • 1 tablespoon sambal oelek (optional)
Chef's Tip

Traditionally a dipping sauce, the dressing for these bowls, known as nước chấm in Vietnamese, is tailor-made for customizing. Feel free to adjust it to your liking by adding a sprinkling of sugar for a little more sweetness, another squeeze of lime for more brightness, or a splash of your favorite fish sauce for complexity.

Grill It

Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories 680, Total Fat 26g (33% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 830mg (36% DV), Total Carb. 77g (28% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 4g Added Sugars, 8% DV), Protein 35g
Contains: Fish (anchovy), Tree Nuts (almond, coconut, cashew), Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.

In a medium bowl, combine the chicken and hoisin marinade and turn to coat. Let stand while you prepare the noodles and carrots.

2

Cook the vermicelli rice noodles

Bring a medium sauce pot of water to a boil. Add the vermicelli rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the noodles cook, prepare the rest of the meal.

3

Pickle the carrots

  • Juice the lime. Set aside 1 tablespoon [2 TBL] for the nuoc cham dressing.
In a small bowl, combine the carrots and 1 tablespoon [2 TBL] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

4

Cook the chicken

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks, prepare the garnishes and dressing.

5

Prep the garnishes and nuoc cham dressing

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the basil leaves from the stems. 

In a small bowl, stir together the nuoc cham base, remaining lime juice, and 2 tablespoons [¼ cup] water.

Serve

Transfer the vermicelli to individual bowls. Arrange the chicken, carrots, cabbage, cashews, and basil on top. Garnish with as much sambal oelek as you like and serve with the nuoc cham dressing.
Kids Can!
  • Juice the lime.
  • Stir the pickled carrots.
  • Crush the cashews.
  • Strip the basil leaves.
  • Stir the nuoc cham dressing.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.