Project Description

A refreshing and nutritious meal that can be eaten hot or cold for lunch or dinner. 


Another meal full of color and vegetables. Colors found in fruits and vegetables play a part in contributing to building your immune system. A variety of colors bring a full range of phytochemicals (beneficial plant chemicals) in your daily diet.

These veggies are perfect with the marinated chicken and noodles. We really love vermicelli noodles in our house. I used to be able to buy pea starch vermicelli noodles, but I can no longer find them. Although, I did find some made from sweet potato starch!

There are so many different shapes and sizes, I encourage you to experiment and try them all!

I’ll be honest though, the real reason I love this dish is because of the fresh vegetables and dressing. So flavorful, so light, so healthy, so easy to make!

Let me know if you like this meal!

Vietnamese Chicken

Vietnamese Grilled Chicken & Fresh Vegetable Spicy Vermicelli Bowls

Full Recipe

  • SERVES: 4-6
  • 4-6 boneless, skinless chicken breast

  • 1/4 + 2 tbs tbs tamari, divided

  • 1 tbs honey

  • 3 tbs fish sauce, diveded

  • 1 lime

  • 1 inch piece fresh ginger, grated

  • 2 garlic cloves, minced

  • 1 tsp dried basil

  • 2 tsp crushed red chili flakes, divided

  • 1-2 packs gluten-free vermicelli noodle, or glass noodle

  • 2 cups kale, chopped

  • 1 cup red cabbage, thinly sliced

  • 5-8 radishes, thinly sliced

  • 2 jalapenos, thinly sliced

  • 1/2 cup cilantro, chopped

  • 1/4 cup fresh mint, chiffonade

  • Begin by marinading the chicken. This can be done up to 6 hours in advance.

  • In a small bowl, combine 2 tbs tamari, honey, 1 tbs fish sauce, juice from 1 half a lime, ginger, garlic, basil and 1 tsp red chili flakes. Pour over chicken breast in a bag or a bowl to cover and allow to marinate while you prepare rest of meal.

  • Wash and chop all your vegetables to have ready.

  • Cook vermicelli noodles according to package. Usually, they only require to be soaked in boiling water for 3-5 minutes. Drain, rinse, and set aside.

  • In a small bowl, stir together remaining tamari, fish sauce, lime and chili flake to make the dressing. Set aside.

  • When ready, heat a large skillet over medium heat. Add in chicken with the marinade. Allow to cook on each side for about 5 minuets. I like cook enough so the marinade thickens and almost glazes to the chicken. Bring to a plate to slice.

  • In individual serving bowls or meal prep containers, add cooked noodles, vegetables and herbs, and chicken. Drizzle over the dressing to preference and enjoy!