Vietnamese Rotisserie Chicken Vermicelli Bowls

A fresh, light noodle bowl with rice vermicelli, herbs, vegetables, and shredded chicken, finished with a salty-tart nuoc cham dressing. The result is crisp, bright, and satisfying, with quick-pickled carrots adding extra tang.

Total time: 33 min • Active: 26 min • Inactive: 7 min

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Ingredients

0.25 cup rice vinegar
3 tbsp sugar
0.5 tsp salt
2 count carrot
8 oz rice vermicelli noodles
≈2.015 l (for cooking noodles) water
≈1 l (for rinsing) water
0.25 cup fish sauce
0.313 cup fresh lime juice
0.25 cup water
1 clove garlic
≈4 cup (3 to 4 cups) rotisserie chicken
1 head romaine lettuce
1 count English cucumber
0.5 cup cilantro leaves
0.25 cup mint leaves
2 count scallion
≈2 count (for serving as wedges) lime

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Vietnamese Rotisserie Chicken Vermicelli Bowls

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Combine the rice vinegar, sugar, and salt for the quick pickle, then toss with the carrots until evenly coated.

Let the quick pickled carrots sit while you prepare the remaining ingredients.

Whisk together the fish sauce, lime juice, sugar, warm water, and grated garlic to make the nuoc cham dressing.

Toss the shredded rotisserie chicken with lime juice, some dressing, and water until lightly coated.

Warm the seasoned chicken gently just until heated through.

Cook the rice vermicelli noodles according to the package directions until tender.

Drain the noodles and rinse them with cold water to stop the cooking.

Divide the vermicelli among bowls and top with romaine, cucumber, quick pickled carrots, warmed chicken, cilantro, mint, and scallions.

Drizzle the bowls generously with the remaining nuoc cham dressing and serve with lime wedges.

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Vietnamese Rotisserie Chicken Vermicelli Bowls

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