Vietnamese Noodle Bowl (GF, DF)

Prep Time:

10-30 Minutes

Cook Time:

2-5 Minutes





About the Recipe


For the Bowl

  • Thin Rice Noodles - Serving for 1 

  • 1-2 Chicken Thighs sliced (I used leftover baked thighs from the night before coated in a Spicy Siracha BBQ Sauce from Trader Joe's)

  • 1-2 Small Carrots Peeled and Cut into Matchsticks

  • 1/4 English Cucumber Cut into Matchsticks

  • Large Handful Greens or lettuce of choice (I used an organic green blend)

  • 2-5 Fresh Basil Leaves

  • 1-2 TBS of Crushed Peanuts (I just take a few and crush into my mortar and pestel)

  • Optional - Few Jalapeno Slices or Hot Seeds to Taste

Vietnamese Dipping Sauce

  • 2 TBS Fish Sauce

  • 2 TBS Coconut Sugar

  • 2 TBS Lime Juice Fresh Squeezed

  • 1 tsp of Chili Sauce or Chili Garlic Sauce

  • 1/2 Cup of Water

  • Optional - 2 Garlic Cloves Diced Small


  1. Cook Chicken Thighs to preference. I used leftover baked thighs and warmed them up in the broiler until slightly blackened. They can be curried, BBQ'd etc.

  2. Cook rice noodles until texture is to your liking. 

  3. Place noodles in the bottom of a large bowl.

  4. Layer on carrots, basil, cucumber, and lettuce, then top with Chicken.

  5. Pour sauce over to taste and add crushed peanuts and jalapenos or hot seeds if adding.

  6. Enjoy without inflammatory oils or ingredients!