Low Sodium Vietnamese Noodle Bowl (Bun Thit Nuong)
Transport your taste buds to the vibrant streets of Vietnam with this Low Sodium Vietnamese Noodle Bowl (Bun Thit Nuong). Bursting with fresh herbs, crunchy vegetables, and tender grilled chicken, this flavor-packed dish offers a guilt-free twist on a classic. Made with rice vermicelli noodles and a zesty, low-sodium nuoc cham dressing, this recipe is perfect for those looking to enjoy authentic Vietnamese flavors while keeping salt intake in check. The marinade of lime juice, honey, and low-sodium fish sauce infuses the chicken with a tangy-sweet richness, while fresh cilantro, mint, and Thai basil bring a fragrant, herbaceous flair. Topped with chopped unsalted peanuts for added crunch, this noodle bowl is as healthy as it is delicious. Ready in under an hour, it’s an ideal choice for a refreshing, restaurant-quality meal at home that’s both heart-conscious and satisfying.
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Ingredients
- 8 ounces Rice vermicelli noodles
- 1 pound Boneless skinless chicken thighs
- 1 medium-sized Carrot
- 1 small Cucumber
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh mint
- 0.5 cup Fresh Thai basil
- 2 tablespoons Chopped unsalted peanuts
- 3 tablespoons Lime juice
- 2 tablespoons Low sodium fish sauce
- 1.5 tablespoons Honey
- 2 cloves Garlic
- 2 tablespoons Water
- 1 tablespoon Rice vinegar (unsalted)
- 2 cups Shredded lettuce
- 2 tablespoons Avocado oil or neutral oil
- 1 teaspoon Sriracha or chili paste (low sodium, optional)
Directions
Step 1
1. Prep the marinade: In a bowl, mix 2 tablespoons of lime juice, 1.5 tablespoons of honey, 2 tablespoons of low sodium fish sauce, 1 minced garlic clove, and 1 tablespoon of avocado oil. Stir well.
Step 2
2. Marinate the chicken: Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over them, ensuring each piece is well-coated. Let the chicken marinate for at least 20 minutes or up to 2 hours in the fridge for best flavor.
Step 3
3. Cook the vermicelli noodles: Bring a pot of water to boil and cook the rice noodles according to the package instructions (typically 3–5 minutes). Drain, rinse under cold water, and set aside.
Step 4
4. Prepare the vegetables: Julienne the carrot and cucumber into thin matchsticks. Roughly chop the cilantro, mint, and Thai basil. Set aside.
Step 5
5. Make the low-sodium nuoc cham dressing: In a small bowl, combine 2 tablespoons water, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 minced garlic clove, 1 teaspoon honey, 1 tablespoon low sodium fish sauce, and an optional dash of Sriracha or chili paste. Stir until well-mixed. Taste and adjust as desired.
Step 6
6. Grill the chicken: Heat a grill pan or skillet over medium heat and add the remaining tablespoon of avocado oil. Cook the chicken thighs for 5–7 minutes per side, or until fully cooked and golden brown. Let them rest for 5 minutes before slicing into thin strips.
Step 7
7. Assemble the bowls: In a large serving bowl, add a layer of shredded lettuce. Top with a generous portion of cooked noodles, grilled chicken, julienned carrot and cucumber, and fresh herbs.
Step 8
8. Garnish and serve: Sprinkle with chopped unsalted peanuts and drizzle with the nuoc cham dressing. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1322.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1950.7 |
| Total Fat 66.3g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 384.7mg | 0% |
| Sodium 1118.8mg | 0% |
| Total Carbohydrate 244.4g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 34.1g | |
| Protein 102.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.9mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2224.8mg | 0% |
Source of Calories