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.
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.
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.
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.
In a medium bowl, combine the chicken and hoisin marinade and turn to coat. Let stand while you prepare the noodles and carrots.
In order to bring you the best organic produce , some ingredients may differ from those depicted.
20-Minute Meal
Saigon chicken vermicelli bowls with pickled carrots and nuoc cham dressing
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Family-Friendly, Gluten-Free, Soy-Free, Dairy-Free
2 Servings,
710 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.
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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 to 4 boneless skinless chicken thighs (about 10 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
Sunbasket hoisin marinade (almond butter – coconut aminos – pumpkin – dried plums – molasses – coconut vinegar – sesame oil – kosher salt – granulated garlic)
5 ounces vermicelli rice noodles
1 organic lime
¼ pound organic shredded carrots
2 tablespoons cashews
4 or 5 sprigs organic Thai (or Italian) basil
Sunbasket nuoc cham base (fish sauce – fresh garlic – coconut sugar)
5 ounces organic shredded Savoy or other cabbage
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: 710, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 130mg (43% DV), Sodium: 970mg (40% DV), Carbohydrates: 84g (28% DV), Total Sugars: 13g, Added Sugars: (molasses, coconut sugar): 3g (6% DV). Contains: Fish, Tree Nuts
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.