vietnamese recipe with chicken

The Best vietnamese recipe with chicken

Oh, this Vietnamese chicken recipe is one of my absolute favorites—simple enough to make on a busy weeknight but also feels special enough for a dinner party. I love how it’s packed with bright, zesty flavors that make every bite feel fresh and satisfying, not like some heavy, greasy takeout dish. My kids are always begging for it, especially when it’s served with rice and a side of steamed veggies. They swear it’s the only way to eat chicken that doesn’t taste like it’s been sitting in oil for hours. Plus, it’s so versatile—you can make it ahead, freeze portions, or even double it for leftovers without losing any of that good stuff.

The health benefits are what really make me smile. It’s got lean protein from the chicken, a little healthy fat from the peanut sauce, and all the vitamins and minerals from the herbs and spices. No heavy sauces, no excess salt—just good, clean flavors that keep things balanced. My family loves it because it’s not just tasty, it’s something that actually makes them feel good after eating it. And honestly? It’s the kind of dish that feels like a treat but isn’t a treat—it’s just good food, done right. Whether you’re cooking for a small family or feeding a crowd, this recipe never disappoints.

Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)

4.9 from 1383 votes

A rich and aromatic Vietnamese beef noodle soup featuring tender beef, fragrant herbs, and a bold, spicy-sweet broth. Perfect for a hearty meal with a vibrant, tangy flavor profile.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth

• 2 lbs beef shank or short ribs (cut into chunks)
• 4 cups beef broth (homemade or low-sodium)
• 1 large onion (sliced)
• 4 cloves garlic (minced)
• 2 stalks lemongrass (bruised and sliced)
• 4 kaffir lime leaves (torn)
• 1-inch galangal (sliced)
• 1 red chili (sliced, adjust to taste)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp turmeric powder

For the Noodles

• 8 oz rice noodles (bún, soaked in warm water)
• 1 tbsp vegetable oil

For the Toppings

• 1 cup bean sprouts (chopped)
• 1 cup Thai basil (or regular basil)
• 1/2 red onion (thinly sliced)
• 1/2 cup cilantro (chopped)
• 1/4 cup lime wedges
• 1/4 cup crushed peanuts (optional)
• 1/2 cup sliced mushrooms (optional)

For the Marinade

• 1 lb beef (thinly sliced, such as sirloin or flank steak)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 clove garlic (minced)
• 1 tsp grated ginger

👨‍🍳Directions

1. 1 Marinate the beef: In a bowl, combine beef slices with soy sauce, oyster sauce, sugar, garlic, and ginger. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
2. 2 Prepare the broth: In a large pot, combine beef chunks, onion, garlic, lemongrass, kaffir lime leaves, galangal, and red chili. Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes until beef is tender.
3. 3 Strain the broth: Remove beef chunks and strain the broth through a fine-mesh sieve to remove solids. Discard lemongrass and other aromatics. Return beef chunks to the broth and simmer for another 5 minutes. Add fish sauce, brown sugar, and turmeric; stir well.
4. 4 Cook the noodles: While the broth simmers, heat vegetable oil in a skillet over medium heat. Lightly fry rice noodles for 30 seconds to prevent sticking. Drain and set aside.
5. 5 Cook the beef: In the same skillet, cook marinated beef over medium-high heat until browned and cooked through (about 3-4 minutes per side). Set aside.
6. 6 Assemble the bowl: Divide noodles among bowls. Pour hot broth over noodles, then add beef chunks. Top with bean sprouts, Thai basil, red onion, cilantro, lime wedges, crushed peanuts, and sliced mushrooms (if using).

🔧Equipment

• Large pot or Dutch oven
• Food processor (optional, for quick marinating)
• Knife and cutting board
• Large skillet or wok
• Slotted spoon
• Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 5❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 10🥩Protein: 35

📝Notes

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This Vietnamese chicken recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh, making it perfect for busy family gatherings. The flavors are bold but balanced—spicy, tangy, and slightly sweet—so it doesn’t overwhelm but leaves everyone wanting more. Plus, the dish feels festive but keeps things relaxed, so it works for casual dinners or special occasions without needing extra fuss.

❓ Frequently Asked Questions About Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)

What is the most popular Vietnamese chicken dish and why is it loved?

The most popular Vietnamese chicken dish is Bún Bò Huế. It’s beloved for its rich, spicy broth made with pork bones, lemongrass, galangal, and chili, combined with tender chicken, fresh herbs, and rice noodles. The dish offers a perfect balance of savory, spicy, and aromatic flavors, making it a staple in Vietnamese cuisine.

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How can I make a homemade Vietnamese chicken pho simpler than the traditional recipe?

To simplify homemade Vietnamese pho, start with a quick broth base: Simmer chicken bones (or thighs) with onion, garlic, star anise, cinnamon, and bay leaf for 30–45 minutes. Add a splash of fish sauce, soy sauce, and a pinch of sugar to balance flavors. Skip the complex herbs (like mint and cilantro) initially and focus on thin, flavorful broth—you can always add fresh herbs later. Use pre-cooked chicken for faster prep, and serve with rice noodles, lettuce, bean sprouts, and a fried egg.

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What are the key ingredients in Vietnamese grilled chicken (Chả Cá or Chả Gà), and how do they differ from Western-style grilled chicken?

Vietnamese grilled chicken (Chả Gà) relies on a marinade of fish sauce, lime juice, garlic, shallots, and sometimes lemongrass or turmeric for color. Unlike Western grilled chicken, it’s often pounded thin for even cooking and served with rice, vermicelli noodles, and a side of pickled vegetables (like carrots or daikon). The dish emphasizes bright, tangy flavors and a crispy exterior, with minimal oil—unlike heavy butter-based Western grilling techniques.

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Can you suggest a beginner-friendly Vietnamese chicken recipe that uses common ingredients?

A great beginner-friendly option is Vietnamese Chicken Stir-Fry (Gỏi Cuốn Chicken). Marinate chicken thighs in fish sauce, lime juice, garlic, and a touch of sugar, then stir-fry with bell peppers, mushrooms, and fresh herbs (like Thai basil or cilantro). Serve in rice paper rolls with a side of peanut dipping sauce (blend peanuts, fish sauce, lime, and sugar). This dish highlights fresh, zesty flavors and requires minimal cooking skills—just chopping and stir-frying.

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Why is Vietnamese chicken broth so deeply flavorful, and what techniques make it special?

Vietnamese chicken broth (phở broth or bún bò broth) achieves depth through layered aromatics and slow reduction: 1. Bone marrow: Adds richness (use chicken necks or thighs). 2. Herbs & spices: Star anise, cinnamon, and galangal infuse warmth, while lemongrass and kaffir lime leaves add citrusy brightness. 3. Fish sauce: Balances saltiness and umami without overpowering. 4. Acidity: Lime juice or vinegar cuts through richness. 5. Simmering time: A long, low simmer (45+ minutes) extracts flavors deeply. Skimming fat and adjusting seasoning (adding sugar or chili) ensures a sophisticated, well-rounded broth—unlike quick, over-salted versions.