Whenever my wife wants something light yet filling, she goes for bun ga nuong.
The Vietnamese grilled lemongrass chicken vermicelli is one of those dishes that ticks all the boxes – smoky yet refreshing, simple yet deeply flavourful.
It is comfort food with finesse and though it looks restaurant-worthy, it is easy to make at home.
This dish is all about balance.
The chicken is marinated with lemongrass, garlic, lime and fish sauce, giving it a savoury depth with just a hint of caramelised sweetness from the grill.
The rice vermicelli adds a soft and springy base, while fresh greens, herbs and roasted peanuts keep every bite lively and textured.
Feel free to add other herbs and vegetables such as mint, basil, carrots as well as bean sprouts and cucumber for the crunch and fibre.
Charred lemongrass chicken over a nest of rice vermicelli, dressed with herbs and peanuts is a true taste of Vietnam. — Photos: ONG SOON HIN/The Star
And then there is the nuoc cham, the indispensable dipping sauce that transforms the dish into a complete experience, bringing together the sweet, sour, salty and spicy flavours in perfect harmony.
The marinade is the backbone of this recipe.
Lemongrass with its citrusy aroma shines the brightest, supported by garlic and shallot for depth, lime for brightness and fish sauce for that unmistakable umami.
Once blended smooth, the mixture clings beautifully to the chicken, which soaks up the flavours after just 30 minutes.
Threaded onto lemongrass stalks and grilled at high heat, the chicken emerges with a golden char that perfumes the entire kitchen.
Every Vietnamese household has a version of nuoc cham, but the essentials rarely change.
Fish sauce, lime, sugar, garlic and chilli create a base that is endlessly adaptable.
Some keep it fiery while others opt for more tangy or sweet.
However you prefer it, pour it generously over the noodles, chicken and vegetables, tying the whole dish together with its bold yet balanced bite.
The noodles require only a quick soak and a gentle steam under their own heat to stay pleasantly bouncy.
From there, it is a matter of assembly.
Place the noodles in a large bowl, arrange the grilled chicken skewers on top and scatter lettuce leaves, coriander leaves and chilli for freshness.
A wedge of lime brightens the dish further, while crushed peanuts lend crunchy texture.
Serve with a side of nuoc cham and let everyone dress their noodles to taste.
The truest testament to this dish came when I brought home a sample from the test kitchen.
My wife abandoned what she had prepared and finished the noodles I had brought instead.
That her own dish went untouched is proof enough that bun ga nuong’s appeal speaks louder than words.
Bun ga nuong (Lemongrass chicken vermicelli)
Marinade
400g boneless chicken breast, cut into thumb-size pieces
3 limes, juiced
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp cooking oil
1 tbsp light soy sauce
3 cloves garlic, crushed
3 stalks lemongrass, finely dice bulb and reserve stems for skewers
1 bulb shallot
Nuoc cham
2 tbsp fish sauce
⅓ cup water
3 tbsp brown sugar
1 lime, juiced
2 tsp rice vinegar
1 pod Thai chilli, finely sliced
1 clove garlic, finely minced
3 tbsp chilli garlic sauce
Ingredients
2 skeins dried rice vermicelli
Garnish
2 fronds lettuce leaves
1 sprig coriander leaves
1 red chilli, slivered
1 lime, cut into wedges
¼ cup roasted peanuts, lightly pounded
Directions
Combine the lime juice, fish sauce, sugar, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated and let the chicken marinate for 30 minutes.
Blend lemongrass, garlic, shallots and the seasoning ingredients into a fine paste to marinate the chicken.
Preheat the grill to medium-high heat. Thread the chicken evenly onto the lemongrass skewers.
Grill in the oven for 10 minutes at 250°C, flip and brush with oil and grill again for another five minutes until the chicken is golden brown and cooked through.
Grill in the oven for 10 minutes, flip and brush with oil and grill for another five minutes until charred and golden.
In a large pot, pour enough boiling water to cover the rice vermicelli and stir to loosen the strands for two minutes.
Drain the noodles on to a wire mesh above the hot water and cover with a lid for five minutes to steam the noodles in the residual heat.
Place a portion of noodles in a large soup bowl. Transfer a few skewers of chicken on top of the noodles and arrange the garnish around the bowl.
Serve warm with nuoc cham on the side for guests to pour as much as they desire over the noodles.
