Vietnamese Chicken Noodle Salad

 

Spicy Rice Noodle Salad Recipe Cold Asian Noodle Salad with Grilled Chicken

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Vietnamese Beef NOODLE SALAD (Bun Bo Xao)

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Vietnamese Noodles with Lemongrass Chicken

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Fresh and Easy Vietnamese Vermicelli Salad Recipe! | Wok Wednesdays

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Vietnamese Noodles with Lemongrass Chicken

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Vietnamese Noodle Salad bún gà nướng สลัดเวียดนาม Episode 160

Video taken from the channel: Spoon Fork Heart


 

Spicy Rice Noodle Salad Recipe Cold Asian Noodle Salad with Grilled Chicken

Video taken from the channel: Food Wishes


 

Vietnamese Noodles with Lemongrass Chicken

Video taken from the channel: RecipeTin Eats


 

Crispy Chicken & Noodle Salad Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Fresh and Easy Vietnamese Vermicelli Salad Recipe! | Wok Wednesdays

Video taken from the channel: School of Wok


 

Vietnamese Beef NOODLE SALAD (Bun Bo Xao)

Video taken from the channel: Honeysuckle


 

Vietnamese Noodles with Lemongrass Chicken

Video taken from the channel: RecipeTin Eats


 

Vietnamese Noodle Salad bún gà nướng สลัดเวียดนาม Episode 160

Video taken from the channel: Spoon Fork Heart


Ingredients. 1 1/2 pounds. boneless, skinless chicken breasts, sliced into 1/2-inch-thick strips. 2 ounces. dry, thin rice noodles.

1 tablespoon. olive oil. 1/2. medium napa cabbage, thinly sliced crosswise (about 6 cups) 1. medium red bell pepper, cored, seeded, and thinly sliced. In a large bowl, place the noodles, shredded chicken leg and thigh meat, carrot, cabbage, mint leaves and spring onion.

Add that tasty VIETNAMESE SALAD DRESSING and gently toss until well combined. STEP 3 Transfer to a serving plate and top with the chicken breast slices. Drain and rinse the noodles under running cold water to cool; drain well. In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of.

Description. Vietnamese Chicken Salad with Rice Noodles made with chicken, cabbage, carrots, homemade dressing, lime juice, mint, and cilantro. Scale. Vietnamese Chicken Noodle Salad Bun Ga Nuong This Vietnamese Chicken Noodle Salad is fresh, light and bursts with flavour! Featuring mouth-watering lemongrass chicken, rice noodles, fresh herbs and crunchy veggies all drizzled over with a luscious spicy dipping sauce / dressing.

Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix. For the dressing, mix all the ingredients together and then pour over the salad. Method.

1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium–high heat. Bring to the boil, then reduce the heat to a simmer 2. Put the noodles. To assemble the bowls: 200 g dried rice vermicelli noodles. Vegetable oil.

2 cups bean sprouts. 1 large carrot (julienned) 1 seedless cucumber (julienned) 6 leaves romaine lettuce (finely julienned) Mint. Cilantro. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken.

Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the. Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes!

Vermicelli noodles topped with fresh vegetables and herbs, an.

List of related literature:

Although it’s great served with the Asian Noodle Salad with Tamari-Lime Dressing (see the recipe elsewhere in this chapter), it can also work well in a pita garnished with fresh salad greens.

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Divide the chicken and sauce between the bowls with the cauliflower rice and garnish with sesame seeds and sliced scallions, if desired.

“Keto Made Easy” by Megha Barot, Matt Gaedke
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Make the dressing by adding the mayo to a bowl along with the sesame oil, tamari soy sauce, zest and lemon juice, ¼ teaspoon salt, and a couple cracks of pepper.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
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Pour the dressing over the rice and vegetables, add the sesame seeds, and stir with a large spoon to combine.

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Prepare the noodles according to the packet instructions, then add the chicken, cashews and noodles to the salad and toss gently to combine.

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Add 4 organic shredded CHICKEN BREAST HALVES, and the noodles.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
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Add rice, chicken, green onions, peas, and pimiento.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
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Mock Chicken Salad – Two cups finely sliced cabbage, 1 cup celery, 2 tablespoons finely chopped onion, ½ cup green peppers, finely chopped, 1 cup cubed nut loaf, cold.

“Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health” by Arnold Ehret
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Serve a nest of the noodles along with sliced cucumbers in a bowl (set over ice cubes if you like), with a small bowl of the dipping sauce on the side, garnished with chopped scallions.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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WHY THIS RECIPE WORKS: These easy-to-make lettuce wraps are filled with sautéed ground chicken, bell pepper, and water chestnuts seasoned with a hefty dose of fresh garlic and ginger and finished with an aromatic Asian sauce.

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from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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157 comments

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  • I subscribe to several Vietnamese cooking channels, but your video is one of the best and one of my faves to watch cuz you break down the recipe so well, it’s foolproof!  Love it!  Keep up the good work making videos!  I learn a lot and get so hungry after watching them.:D

  • Important tip!! I did not pay attention and grabbed the THICKER and Wider version of this Thai Kitchen Rice Noodle brand. Make sure when picking up this package that u check to see if it is the skinny rice noodles. The thick wider ones are too starchy and does not soften at all no matter how long u soak it.

  • I’ve introduced your
    recipes into our weekly eating habits and it’s really made for nice variety. I particularly like how quickly some of these dishes can be made although finding the exact ingredients takes forethought. Amazon helps a lot but in this small Virginia town some items just are not available. Love your show and personal style, please keep it coming

  • I just made this for my family and it was easy & delicious! I used frozen Costco shrimp instead of beef because it was what I had on hand. The marinade was delicious, and you were right about the mint being an essential part of the dish! I used to get bun bo xao from a Vietnamese restaurant all the time in college, so having this again was a fun memory trip.

  • i just subscribed yesterday, and cant believe I almost thumbs up every single video I watched, cos they are all great! You are amazing chef John!

  • I made this a few weeks ago & it was pretty good. I did end up buying the wrong noodles (thai) they were really thin. But still ate it

  • I am very curious to know what brand/type of cooking wear you use. And thank you very much for bringing me back in to the kitchen with your amazing recipes! ��

  • This looks amazing but I would axe the peanuts for me. Something about peanuts overpower every Thai dish I’ve had them in. I like peanuts by themselves tho

  • I loved the recipe Siri but I loved your T-shirt even more! “Choose Happy”. If all the people in the world knew that it is a simple choice to “Choose Happy” instead of those other “choices'”. Your food brings us to happiness, that is for sure. I wish everyone could “Choose Happy” in everything. You are a great inspiration to us all.

  • Bun is one of my favorite Vietnamese dishes and I’m so glad you covered this! I’ve been dying to learn how to make this at home:)

  • Its a non cooked variety of one of my favorites! My dad just made some for lunch. It’s called Bihon in the Philippines.

    Btw, don’t soak the noodles too much they tend to absorb the water and become fat and yucky.

  • I have to be honest,when I first saw this guy cook,I was’nt crazy about him.The voice inflection I suppose. But after 40 or 50 of these videos-I love him! And I dont mean in a gay way-not that theres anything wrong with that! These are some of the best, tastiest and eclectic recipes I have ever seen. And I have been cooking my whole life.(now 59).Goos Show Chef!

  • SOON FOrk Heart oyes yo no sé hablar más bien no en tiendo como hablan aya en Vietnam pero me gusta mucho sus vídeos veo los vídeo de la gente más humilde de los ranchos

  • Great no chilli I can’t eat it and lately everything has chilli people have forgotten how to season food without chilli, thank you

  • I love your channel. Im excited to have found you. Making this for dinner tonight. I cant wait to try your other recipes. Hello from Ontario Canada

  • Excellent recipe. I learned something good here. I usually add water to the fish sauce (traditional Asian sauce) but not in this case, we have the water from the veggie and the noodle. Recipe came out just right. Really enjoyed it. Thank you.

  • One on my favorites! Back home on the west cost my family and I went to the local Pho restaurant and I always had the salad with BBQ beef and Chicken. Super good. 10 years ago I moved to the east coast and haven’t had it since. Last night I made this recipe and OMG thank you so much!! I’m in heaven! This will be added to my weekly menu!

  • Bun is one of my favorite Vietnamese dishes and I’m so glad you covered this! I’ve been dying to learn how to make this at home:)

  • This looks amazingly good! I’ve been subscribed to your channel for a few months, but this is only my second comment. I love your recipes and your mom Noi. You’re awesome, too.

  • i go to a place very close ” Da Lat ” i’m hooked on Pho ( beef noodle) but ive eaten just about everything on menu, love viet food!!! & 1 of the waitress not sure if they’re into american guys. to me there is no better food

  • Marion are you using nonstick pans & if so what brand to you recommend? I would never be able to do this in a stainless steel pan without the chicken sticking!

  • I have tried it, I love the pork skewer one with egg roll, I actually ordered it on accident but it tastes good so now I enjoy it.

  • Just made this for dinner. I actually like to go overboard with the veg…so I’ll actually add more colorful veg for beauty and texture-julienne red radish, serrano chilis, pickled leeks, cherry tomatoes stirfried with the meat (it creates a nice sauce). I also keep frozen egg rolls in the freezer, so I can heat one up in the airfryer and cut it up with scissors. I skimp on the rice noodle.

  • EVERYTIME you say “hummmm'”YOU make my �� mouth water����and I gotta make it I need some radish I’ve got everything else thanks to you!!! Monday lunch after we pig �� out this weekend that will be perfect!!!!

  • This looks delicious omg�� It’s 9:20 pm here in Canada and I managed to catch your video right when you uploaded! Another great video Marion as always, thank you!!

  • I’ve made this crispy chicken so many times since I watched the special fried rice recipe. It always turns out so crispy and delicious.

  • I always love your recipes dear Siri. This salad looks fabulous! I made your curry puffs again yesterday for my husband social poker game. It was a hit as usual. Thank you hunny. Have a great weekend xo

  • I tried to cook some of the recipes you shared and the results were amazing. I hope you can make a video about how to make a Lava Bun. ^^

  • Does this hold up over night? Like if I make it for dinner can I pack it up and take for lunch the next day? Or will the noodles stick together?

  • i love beef noodle salads, its something i order all the time. I’ve always wanted to know how to make it. THANKKK YOUUU now i can try it at home:)

  • Have u done a Tea smoked chicken video and if not could u please I have seen a small number of them on line but none that have the same almost cooked lobster colour and with small amounts of sugar stuck to each pieces, like the 1 I get down my local, that I am totally hooked on. Im sure they will soon be charging me rent as I’m in there so often lol. Cheers x

  • Wow yummy but the fish suace you must be…. garlic. Fish sauce. Coconut juice ok or use warm water. Vinegar. Chilli. Will be better

  • A little salty???? The Asian fish sauce has so much sodium, my husband won’t allow it in the house. Insane amount. More than 1400 mg sodium in a tablespoon.

  • Can you show us how to make Vietnamese version of pickled radish and carrot? I tried many times but has that bad pickle smell that my husband complains in the fridge.

  • My favorite Vietnamise food �� thank you ���� I’m going to try to recreated this dish. Thanks from a Venezuelan ���� in Spain ����

  • Hi Siri, A perfect recipe for the hot summer months coming. Can’t wait to try it.
    What tool did you use to make the long julienne carrot, daikon, carrot strings?

  • Disliking because of the sugar…Might as well dig my grave being a diabetic..But overall that much sugar is in no way healthy irrespective of your health and taste..

  • Another great receipe, I showed my wife and she is going to cook tomorrow. Marion, can you please tell me where your mother got the kitchenitem that makes the egg nets. Cannot find one here in Chiang Rai

  • One on my favorites! Back home on the west cost my family and I went to the local Pho restaurant and I always had the salad with BBQ beef and Chicken. Super good. 10 years ago I moved to the east coast and haven’t had it since. Last night I made this recipe and OMG thank you so much!! I’m in heaven! This will be added to my weekly menu!

  • hi can someone explain me what is the difference between bun bo xao and bun bo nam bo please? it looks the same for me. thanks a lot!

  • I miss eating this from the restaurant from many years ago.
    Also had it with shrimp instead of chicken. I’ll make this for sure!! Thank you so much for creating the video. ����������

  • Hi Siri, you doing such a great job, great recipes and presentation. Could you please share with us how you make/eat broccoli and what kind of dressing do you use. Thank you a lot.

  • There was a dish I loved when I lived in London-Chinese Crispy Duck. It was similar to Peking Duck, served with little pancakes, a sweet sauce, and scallions; but the duck was crispy like fried chicken. I believe the preparation involved steaming then frying, but not certain. This dish is not available here in the US. I wonder if you could share a recipe. Thank you!

  • Tried Vietnamese for the first time today and had this dish. It was a little sweet but good overall. May have been the restaurant

  • i tried this with skinless breast(bc it was only thing i had on hand). And it wasn’t terrible, but it definitely was a bit dry. skin-on is definitely the key to this recipe.

  • Marion I love everything you cook and I am learning so much about Thai and Asian cooking from you (I did pad see ew with homemade rice noodles!), but this crispy chicken skin trick has absolutely CHANGED MY LIFE. Thank you so much for putting out all these amazing tutorials.

  • Why are you not on my favorite cooking channel? Somebody at Food Network, give this lady her own show. She has the personality and she can cook!

  • Very nice video, thank you! I was wondering, if you could suggest any substitute for garlic. I really enjoy the taste but recently became allergic to it. Thanks in advance! And please keep up the good work.

  • jusr made this for my family thanks siri, everyone loved it, my 16yr old even went back for seconds without the chicken it was so good

  • I am very curious to know what brand/type of cooking wear you use. And thank you very much for bringing me back in to the kitchen with your amazing recipes! ��

  • I used Thai basil instead of mint (only becoz that’s what was available), and Quorn Crispy Chicken Fillet with dusting of Turmeric powder n Black pepper… still came out incredibly fresh n delicious!

  • Hi Jeremy, I have been cooking and learned so many dishes of yours! That improved my cooking skills so much. Thanks you! Could you maybe suggest me a good book on stir fries?Thats just in case my wifi is not working of course:) Best wishes from Germany

  • Does this hold up over night? Like if I make it for dinner can I pack it up and take for lunch the next day? Or will the noodles stick together?

  • This is the first video that I had viewed of yours. I have liked and subscribed to your channel. Thank you for sharing. Do you have recipe for the pickled carrots?
    JW Wichita Kansas USA ����
    E Johnson-Wootson
    PO Box �� 780685
    Wichita Kansas
    (USA) 67278-0685

  • You’re so awesome! I LOVE you and your recipes! How refreshing and healthy! THANK you for expanding my horizons, I went to my local Asian store today to buy all these ingredients to make your recipe today… we’re marinating the meat, anxiously waiting to grill pork on the charcoal grill to complete your recipe!!! You are such a doll!!!!! Did you know tri-tip is a Cali thing!? I had no idea, we’re a Navy family and moved to WA from Cali and ppl here dont really know what that cut of meat is!! WHAAA!? HOW??? It’s so versatile! Shame on them!

  • I’ll give this a try tomorrow but i’ll probably boil/soak the noodles in chicken stock instead so that they absorb flavorful liquid instead of plain old water:)

  • I love your videos. Thank you. This has been my favorite way of cooking boneless chicken (it gets a little trickier with bone-in) for years-but I start with a dry pan (no oil) at a temp lower than high. Works great every time! YUM!

  • “You are the boss of your rehydration” pure comedy genius.

    For those that don’t, like us crazy ones, watch hundreds of Chef John videos it usually goes “Boss of your sauce”.

  • I’ll give this a try tomorrow but i’ll probably boil/soak the noodles in chicken stock instead so that they absorb flavorful liquid instead of plain old water:)

  • I’ve introduced your
    recipes into our weekly eating habits and it’s really made for nice variety. I particularly like how quickly some of these dishes can be made although finding the exact ingredients takes forethought. Amazon helps a lot but in this small Virginia town some items just are not available. Love your show and personal style, please keep it coming

  • Your bun looks absolutely delicious! And all those beautiful vegetables yum! It’s one of my favorite Vietnamese dishes, especially during the summer. Thanks, Siri! Have a wonderful weekend.

  • Nicely done! This is my absolute favorite Vietnamese dish. Rarely order anthing else when I crave Vietnamese cuisine. I am striving to improve my cooking to add this to my repatoire. Bun Bo Xao is ‘nectar of the gods’. Thanks again!

  • Marion are you using nonstick pans & if so what brand to you recommend? I would never be able to do this in a stainless steel pan without the chicken sticking!

  • Eating a lemongrass grilled chicken vermicelli. I’ve unfortunately just recently discovered this dish and I’ve been going to that restaurant weekly, I love the chili oil ��

  • EVERYTIME you say “hummmm'”YOU make my �� mouth water����and I gotta make it I need some radish I’ve got everything else thanks to you!!! Monday lunch after we pig �� out this weekend that will be perfect!!!!

  • I have made this crispy chicken cold noodle salad a few times, and it’s an absolute hit!! Looking forward to trying your other recipes!!

  • I love your videos. Thank you. This has been my favorite way of cooking boneless chicken (it gets a little trickier with bone-in) for years-but I start with a dry pan (no oil) at a temp lower than high. Works great every time! YUM!

  • Why are you not on my favorite cooking channel? Somebody at Food Network, give this lady her own show. She has the personality and she can cook!

  • Coming from a South East Asian here, pro tip for yall: Too this off with some shredded SEA beef jerky, yummy! Find some in your local Vietnamese supermarket!

  • I just made this and It TASTE LEGIT!!!! I used chicken instead because I didn’t have any beef on hand and let me tell you, I can’t get enough! Tastes exactly (even slightly better) than the noodle bowl I get from my local Vietnamese restaurant! Thank you!

  • Awesome recipe. I have always loved bün and this is inspiring me to make it myself. You make it look so easy! The pork bün is my favourite. Do you have a pork marinade recipe??

  • I have to be honest,when I first saw this guy cook,I was’nt crazy about him.The voice inflection I suppose. But after 40 or 50 of these videos-I love him! And I dont mean in a gay way-not that theres anything wrong with that! These are some of the best, tastiest and eclectic recipes I have ever seen. And I have been cooking my whole life.(now 59).Goos Show Chef!

  • This is the first video that I had viewed of yours. I have liked and subscribed to your channel. Thank you for sharing. Do you have recipe for the pickled carrots?
    JW Wichita Kansas USA ����
    E Johnson-Wootson
    PO Box �� 780685
    Wichita Kansas
    (USA) 67278-0685

  • I cut back on the salt and chilli… and in the end i needed more of both. mine was also a bit too wet, so make sure you really drain the noodles properly. lovely very fresh and zingy recipe.

  • I’ve been cooking for years and even teach foodservice management. But I am learning SO much from your videos. They are entertaining too! Thank you for your work!

  • Well Marion, that was a good hint with the Chinese a Cabbage and Cucumber, and that crunch, certainly have to try that method particularly since I never deep fry anything

  • I love your channel. Im excited to have found you. Making this for dinner tonight. I cant wait to try your other recipes. Hello from Ontario Canada

  • Eating a lemongrass grilled chicken vermicelli. I’ve unfortunately just recently discovered this dish and I’ve been going to that restaurant weekly, I love the chili oil ��

  • Its a non cooked variety of one of my favorites! My dad just made some for lunch. It’s called Bihon in the Philippines.

    Btw, don’t soak the noodles too much they tend to absorb the water and become fat and yucky.

  • I have made this crispy chicken cold noodle salad a few times, and it’s an absolute hit!! Looking forward to trying your other recipes!!

  • Hi Dzung! Love your recipes so much! Do you think you could put this into a mason jar as a make ahead salad? If so, could you go over the bottom-to-top layers?

  • I’ve been cooking for years and even teach foodservice management. But I am learning SO much from your videos. They are entertaining too! Thank you for your work!

  • Ma’am you almost at 200k Subs! Congrats ���� How do you feel about it? And also, i’m happy that i found your channel! You always give us tips to cook and many more! Love the video ����

  • Made this tonight. It was very good. I had a friend in who doesn’t eat anything spicy and she liked it. I mean nothing spicy and has rebuked things in the past. This person is 86 and loved it. I did use a little agave nectar to sweeten it a bit as I found it was a bit spicey and sour so I balanced it out. It worked out great and everyone was happy. Also I have been an excellent shif-a-wadder for years. Served this with the Buttermilk Fried Chicken from Foodwishes and they went great together!

  • If I could I would give you a standing ovation. My mom makes it the same way but with Thai chili peppers. Thank you for sharing this I’ve been craving it for far too long.

  • Ever since I tried your fried chicken technique, there was no looking back. It’s the only way I make the chicken for my ramen and salads. Thanks Marion!

  • I love your channel! You are such a lovely soul. <3 Thank you so much for sharing this recipe. This is one of my favorite dishes when we go to our local Vietnamese cafe and thanks to you, I've now made it three times at home in the last week. I could eat it every day, it's so refreshing, perfect for summer!!

  • Great no chilli I can’t eat it and lately everything has chilli people have forgotten how to season food without chilli, thank you

  • I love Vietnamese noodle salads i normally eat the chicken one! Will you ever do a version for chicken with a marinade? (or pork?)

  • Excellent recipe. I learned something good here. I usually add water to the fish sauce (traditional Asian sauce) but not in this case, we have the water from the veggie and the noodle. Recipe came out just right. Really enjoyed it. Thank you.

  • I just made this and It TASTE LEGIT!!!! I used chicken instead because I didn’t have any beef on hand and let me tell you, I can’t get enough! Tastes exactly (even slightly better) than the noodle bowl I get from my local Vietnamese restaurant! Thank you!

  • If I could I would give you a standing ovation. My mom makes it the same way but with Thai chili peppers. Thank you for sharing this I’ve been craving it for far too long.

  • Hi Siri, A perfect recipe for the hot summer months coming. Can’t wait to try it.
    What tool did you use to make the long julienne carrot, daikon, carrot strings?

  • A little salty???? The Asian fish sauce has so much sodium, my husband won’t allow it in the house. Insane amount. More than 1400 mg sodium in a tablespoon.

  • This looks really interesting! Keep making these non-lettuce-based salads, Chef John! I’ve always hated the taste and consistency of lettuce and usually opt for a soup rather than a salad for a meal starter, but if I knew about more salads like this, I could really learn to love salads.

  • Love all of your videos. This one is different and it looks yummy. Never thought of making a salad with rice noodles. Very creative!����

  • New sub here! I’m busy making your Penang Curry right now (okay a cheat version, I had a jar of Thai red curry paste in the cupboard and it has most of your ingredients and NOTHING crazy.) I am adding seared mushrooms, broccoli stalks, and poblano chile as I really wanted veg in mine. I have the rare opportunity to share it with both my guys (rare because one lives 600 miles away.) I have just added this recipe to my short list. Have the noodles in my cupboard and this just looks fantastic. I don’t know if I can get boneless but skin on thighs. I might have to special order that. (Yep I’m in the US.)

  • My favorite Vietnamise food �� thank you ���� I’m going to try to recreated this dish. Thanks from a Venezuelan ���� in Spain ����

  • I love your channel! You are such a lovely soul. <3 Thank you so much for sharing this recipe. This is one of my favorite dishes when we go to our local Vietnamese cafe and thanks to you, I've now made it three times at home in the last week. I could eat it every day, it's so refreshing, perfect for summer!!

  • Wow yummy but the fish suace you must be…. garlic. Fish sauce. Coconut juice ok or use warm water. Vinegar. Chilli. Will be better

  • SOON FOrk Heart oyes yo no sé hablar más bien no en tiendo como hablan aya en Vietnam pero me gusta mucho sus vídeos veo los vídeo de la gente más humilde de los ranchos

  • Important tip!! I did not pay attention and grabbed the THICKER and Wider version of this Thai Kitchen Rice Noodle brand. Make sure when picking up this package that u check to see if it is the skinny rice noodles. The thick wider ones are too starchy and does not soften at all no matter how long u soak it.

  • Nicely done! This is my absolute favorite Vietnamese dish. Rarely order anthing else when I crave Vietnamese cuisine. I am striving to improve my cooking to add this to my repatoire. Bun Bo Xao is ‘nectar of the gods’. Thanks again!

  • I really don’t like the taste and texture of nuts mixed with food, I only eat them plain, but besides that it looks delicious! ^^

    Would it be odd to use fish instead of chicken?:\ I imagine it’d fall apart too easily.

  • Another great receipe, I showed my wife and she is going to cook tomorrow. Marion, can you please tell me where your mother got the kitchenitem that makes the egg nets. Cannot find one here in Chiang Rai

  • I really don’t like the taste and texture of nuts mixed with food, I only eat them plain, but besides that it looks delicious! ^^

    Would it be odd to use fish instead of chicken?:\ I imagine it’d fall apart too easily.

  • New sub here! I’m busy making your Penang Curry right now (okay a cheat version, I had a jar of Thai red curry paste in the cupboard and it has most of your ingredients and NOTHING crazy.) I am adding seared mushrooms, broccoli stalks, and poblano chile as I really wanted veg in mine. I have the rare opportunity to share it with both my guys (rare because one lives 600 miles away.) I have just added this recipe to my short list. Have the noodles in my cupboard and this just looks fantastic. I don’t know if I can get boneless but skin on thighs. I might have to special order that. (Yep I’m in the US.)

  • how do you heat this after doing it?…my main concerne is the heat:/ would youo recomend a microwave that has fuctions like grill or some (function) within a microwave not an oven?

  • I used Thai basil instead of mint (only becoz that’s what was available), and Quorn Crispy Chicken Fillet with dusting of Turmeric powder n Black pepper… still came out incredibly fresh n delicious!

  • Love all of your videos. This one is different and it looks yummy. Never thought of making a salad with rice noodles. Very creative!����

  • You definitely do not want to heat it up with microwave or stove or anything. It is to be consumed without heating. The noodle will turn mushy and the mint/basil will lose their flavor if you do.

  • I was really craving this from the restaurant but since quarantine, I will try this at home instead. thank you for the wonderful recipe!

  • [on julienning the carrots] “I guess you can do that with a knife if you’re insane and have 7 hours.”

    I love how Chef John is so candid and practical with his recipes. I’m sure he has a formidable skillset under his belt but he chooses the easier way just because. Haha.

  • Very nice video, thank you! I was wondering, if you could suggest any substitute for garlic. I really enjoy the taste but recently became allergic to it. Thanks in advance! And please keep up the good work.

  • This looks delicious omg�� It’s 9:20 pm here in Canada and I managed to catch your video right when you uploaded! Another great video Marion as always, thank you!!

  • if you know any easy hibachi chicken and fried rice recipes please share! Love hibachi but can’t always go to a restaurant with my busy schedule

  • [on julienning the carrots] “I guess you can do that with a knife if you’re insane and have 7 hours.”

    I love how Chef John is so candid and practical with his recipes. I’m sure he has a formidable skillset under his belt but he chooses the easier way just because. Haha.

  • Disliking because of the sugar…Might as well dig my grave being a diabetic..But overall that much sugar is in no way healthy irrespective of your health and taste..

  • Hi Honeysuckle just found your channel it’s amazing learning all about Vietnamese Cuisine….Question what program do you edit with great definition also. Also saw your Pandan Waffles learned something new…I must make them…

  • You’re so awesome! I LOVE you and your recipes! How refreshing and healthy! THANK you for expanding my horizons, I went to my local Asian store today to buy all these ingredients to make your recipe today… we’re marinating the meat, anxiously waiting to grill pork on the charcoal grill to complete your recipe!!! You are such a doll!!!!! Did you know tri-tip is a Cali thing!? I had no idea, we’re a Navy family and moved to WA from Cali and ppl here dont really know what that cut of meat is!! WHAAA!? HOW??? It’s so versatile! Shame on them!

  • This is yum woon sen! Traditionally made with dried shrimp. My Thai friends wouldn’t approve of the chicken unless it’s ground! 😉

  • Hi Jeremy, I have been cooking and learned so many dishes of yours! That improved my cooking skills so much. Thanks you! Could you maybe suggest me a good book on stir fries?Thats just in case my wifi is not working of course:) Best wishes from Germany

  • I love Vietnamese noodle salads i normally eat the chicken one! Will you ever do a version for chicken with a marinade? (or pork?)

  • This looks really interesting! Keep making these non-lettuce-based salads, Chef John! I’ve always hated the taste and consistency of lettuce and usually opt for a soup rather than a salad for a meal starter, but if I knew about more salads like this, I could really learn to love salads.

  • i love beef noodle salads, its something i order all the time. I’ve always wanted to know how to make it. THANKKK YOUUU now i can try it at home:)

  • Just added this video to my list of stuff to try. I love eating at Pho places, and now I want to start making my own Viet dishes:D

  • Ever since I tried your fried chicken technique, there was no looking back. It’s the only way I make the chicken for my ramen and salads. Thanks Marion!

  • “You are the boss of your rehydration” pure comedy genius.

    For those that don’t, like us crazy ones, watch hundreds of Chef John videos it usually goes “Boss of your sauce”.

  • i tried this with skinless breast(bc it was only thing i had on hand). And it wasn’t terrible, but it definitely was a bit dry. skin-on is definitely the key to this recipe.

  • Just made this for dinner. I actually like to go overboard with the veg…so I’ll actually add more colorful veg for beauty and texture-julienne red radish, serrano chilis, pickled leeks, cherry tomatoes stirfried with the meat (it creates a nice sauce). I also keep frozen egg rolls in the freezer, so I can heat one up in the airfryer and cut it up with scissors. I skimp on the rice noodle.

  • Hi Honeysuckle just found your channel it’s amazing learning all about Vietnamese Cuisine….Question what program do you edit with great definition also. Also saw your Pandan Waffles learned something new…I must make them…

  • Well Marion, that was a good hint with the Chinese a Cabbage and Cucumber, and that crunch, certainly have to try that method particularly since I never deep fry anything

  • Hi Dzung! Love your recipes so much! Do you think you could put this into a mason jar as a make ahead salad? If so, could you go over the bottom-to-top layers?

  • I’m a bit confused when I order bun bo cha gio because the bowl is so full, I’m not shire how to eat it. The ingredients are all separated and noodles are hidden under all the other items. I usually pick off the cha gio and put them on a plate so I can rest.

    So in short, am I supposed to mix it all up before I eat it or just pick through it? I was similarly confused with Korean bi bim bap as I didn’t know it’s all supposed to be mixed up first.

    The. Oodles are also sticky and dry sometimes so I usually end up pouring all the dipping sauce in at the beginning so that they can be separated. I know that’s not right but it works.

    BTW the best place in San Francisco for bun bo is Tu Lan near 6th and Market. Julia Child raved about the place and food is still fantastic at a cheap price.

  • Tried Vietnamese for the first time today and had this dish. It was a little sweet but good overall. May have been the restaurant

  • Marion I love everything you cook and I am learning so much about Thai and Asian cooking from you (I did pad see ew with homemade rice noodles!), but this crispy chicken skin trick has absolutely CHANGED MY LIFE. Thank you so much for putting out all these amazing tutorials.

  • I tried to cook some of the recipes you shared and the results were amazing. I hope you can make a video about how to make a Lava Bun. ^^

  • Your bun looks absolutely delicious! And all those beautiful vegetables yum! It’s one of my favorite Vietnamese dishes, especially during the summer. Thanks, Siri! Have a wonderful weekend.

  • jusr made this for my family thanks siri, everyone loved it, my 16yr old even went back for seconds without the chicken it was so good

  • Hi Siri, you doing such a great job, great recipes and presentation. Could you please share with us how you make/eat broccoli and what kind of dressing do you use. Thank you a lot.

  • Ma’am you almost at 200k Subs! Congrats ���� How do you feel about it? And also, i’m happy that i found your channel! You always give us tips to cook and many more! Love the video ����

  • Chef John what do you think, would adding peanut butter into the dressing instead of actual peanuts still work? And also, I’m a vegetarian. If I I add soy sauce instead of fish sauce, would the world stop spinning? Thanks, best Chef on youtube:)

  • I loved the recipe Siri but I loved your T-shirt even more! “Choose Happy”. If all the people in the world knew that it is a simple choice to “Choose Happy” instead of those other “choices'”. Your food brings us to happiness, that is for sure. I wish everyone could “Choose Happy” in everything. You are a great inspiration to us all.

  • I just made this for my family and it was easy & delicious! I used frozen Costco shrimp instead of beef because it was what I had on hand. The marinade was delicious, and you were right about the mint being an essential part of the dish! I used to get bun bo xao from a Vietnamese restaurant all the time in college, so having this again was a fun memory trip.

  • This looks amazingly good! I’ve been subscribed to your channel for a few months, but this is only my second comment. I love your recipes and your mom Noi. You’re awesome, too.

  • I’ve made this crispy chicken so many times since I watched the special fried rice recipe. It always turns out so crispy and delicious.

  • tried this dish a few years ago.. Was STARVING and drove past a Vietnamese restaurant (never had Vietnamese food at that point) I LOVED it. Though I think mine had pork?

  • Can you show us how to make Vietnamese version of pickled radish and carrot? I tried many times but has that bad pickle smell that my husband complains in the fridge.

  • i go to a place very close ” Da Lat ” i’m hooked on Pho ( beef noodle) but ive eaten just about everything on menu, love viet food!!! & 1 of the waitress not sure if they’re into american guys. to me there is no better food

  • I was really craving this from the restaurant but since quarantine, I will try this at home instead. thank you for the wonderful recipe!

  • I’m a bit confused when I order bun bo cha gio because the bowl is so full, I’m not shire how to eat it. The ingredients are all separated and noodles are hidden under all the other items. I usually pick off the cha gio and put them on a plate so I can rest.

    So in short, am I supposed to mix it all up before I eat it or just pick through it? I was similarly confused with Korean bi bim bap as I didn’t know it’s all supposed to be mixed up first.

    The. Oodles are also sticky and dry sometimes so I usually end up pouring all the dipping sauce in at the beginning so that they can be separated. I know that’s not right but it works.

    BTW the best place in San Francisco for bun bo is Tu Lan near 6th and Market. Julia Child raved about the place and food is still fantastic at a cheap price.

  • Awesome recipe. I have always loved bün and this is inspiring me to make it myself. You make it look so easy! The pork bün is my favourite. Do you have a pork marinade recipe??

  • if you know any easy hibachi chicken and fried rice recipes please share! Love hibachi but can’t always go to a restaurant with my busy schedule