Vietnamese Noodle Bowls: the recipe for a delicious, fresh-tasting meal

You can't go wrong with a one-bowl meal, and Vietnamese noodle bowls are one of the best, freshest tasting options out there! This easy Vietnamese-style noodle bowl recipe takes little effort to make and its bold, bright flavors are fantastic when you're in the mood for a healthy dinner or a make-ahead meal. The sensational dressing adds a delicious tangy-sweet flavor to the vermicelli noodles, while the chopped herbs bring a vibrant freshness to the dish. All in all, it's a real winner and it's so easy to find noodles at the grocery store these days that you have no excuse to try this delicious dish anymore!

What Equipment Do You Need for Vermicelli Noodles?

You don't need any special equipment to make Vietnamese noodle bowls – you probably already have everything right in your kitchen. You'll want a baking dish to bake the chicken, plus a few mixing bowls, and a saucepan. A cast-iron skillet is best for searing the chicken towards the end of the recipe. It gives a wonderful rustic flavor.

How to Eat a Vietnamese Noodle Bowl

Many people mix the ingredients together before tucking into their noodle bowls, but you can eat the different parts separately as well. We recommend adding extra dressing to the dish for a more intense flavor.

Tips for Making Easy Vietnamese-style Noodle Bowls

Bake the chicken in a single layer to ensure it cooks evenly. The internal temperature should read 165°F.

For a delicious variation, swap chicken for pork, beef, or even tofu.

You can add a little extra sugar to taste.

If you don't have rice vinegar, you can use white vinegar or white wine vinegar. If you substitute rice vinegar, you might want to reduce the amount called for in the recipe.

How to Make Vietnamese Noodle Bowls

1. Preheat your oven to 400°F.

2. Whisk canola oil, oyster sauce, and hoisin sauce in a bowl. Place chicken in the bowl and coat completely.

3. Put the chicken in a baking dish, cover with foil, and bake for 35 minutes.

4. Heat sugar, rice vinegar, fish sauce, ginger, and garlic over medium heat. Stir regularly, until the sugar dissolves and the sauce begins to bubble. Remove from heat and take out garlic and ginger. Allow the sauce to cool completely.

5. Bring water to a boil. Turn off heat, place noodles in the water, leaving them fully submerged for 3 to 5 minutes.

6. Drain and rinse with cold water.

7. Heat a pan over medium-high heat. Sear chicken for 2 minutes on each side. Remove from pan and slice.

8. In 4 large bowls, portion out 4 equal servings of noodles. Add chicken, carrots, sprouts, jalapeno, and spring onions.

9. Drizzle the noodles and salad with sauce, then garnish with cilantro, parsley, mint, and crushed peanuts. Serve with lime.