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Bun Ga Nuong (Rice Vermicelli with Grilled Chicken)

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Recipe and photos from - Vivi Nguyen @everytastybite on Instagram

For more delicious gluten and dairy free recipes, make sure you follow @everytastybite on Instagram!


  • 1.5 lbs chicken thighs, boneless & skinless
  • 2 tbsp Red Boat fish sauce
  • 1 tbsp brown or coconut sugar
  • 1 tbsp honey
  • 1 tbsp shallot or red onion, finely chopped
  • 1 tsp lime juice
  • ¼ tsp white pepper
  • 1 package of rice vermicelli noodles

  • Directions 

    1. Combine marinade ingredients together in a bowl and mix well.
    2. Pour marinade over chicken, cover and refrigerate for 2 hours up to overnight.
    3. Grill the chicken at 325 degrees F for about 25 minutes until internal temp reaches 165 degrees F. Alternatively, you can bake the chicken (with the marinade sauce) in a single layer on a baking dish at 425 degrees F for about 20 minutes until internal temp reaches 165 degrees F, then broil on high for 5 minutes to brown.


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