Vietnamese Salad bowl – Bun

Healthy and light Vietnamese Salad bowls. Great idea for meal prepping as it still stays crisp and fresh in the fridge. With the below recipe I got just over 4 bowls.


  • Chicken thighs – 6 pieces
  • Bean sprouts – 2 cup
  • Carrots – 2 cup
  • Cabbage – 2 cup
  • Fried shallots
  • Rice noodles
  • Coriander
  • Cucumber

Chicken marinade

  • Soy sauce – 1/2 cup
  • Fish sauce – 1/2 cup
  • 1 tbsp sugar
  • 2 cloves garlic
  • 1 tbsp ginger

Salad dressing

  • 1 chilli
  • 1/2 lime
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/4 cup water
  • 1 tsp sugar
  • 1 clove of minced garlic

Cooking instructions

  1. Begin by marinating your chicken for 30 mins. Make sure chicken is roughly the same size to ensure even cooking. To marinate the chicken put the chicken in a bowl and add all the marinade ingredients. Mix everything together than cover the bowl and put it in the fridge.
  2. While the chicken is marinating preheat the oven to 200°c.
  3. Once the chicken has marinated for at least  30 mins pour everything in a deep tray and cook in the oven for 30mins. (I like to line my tray with cooking paper to spead up the cleaning time)
  4. While the chicken is cooking you can prep you vegetables. Thinly slice the carrots, cucumber, cabbage and clean the bean sprouts by removing the yellow bits.
  5. Prep the sauce by adding all the sauce ingredients in a bowl and mix till the sugar has desolved. You can add and adjust to your liking.
  6. To prep the noodles follow the instructions on the packet. Once cooked run under cold water.
  7. Once the chicken is done slice the chicken into bite sized strip and place it back the tray with the sauce.
  8. Plate up. Noodles go first, I then like to add a bit of dressing on top of the noodles. Then a handful of each vegetable. Complete the dish by garnishing with roughly chopped coriander and fried shallots.

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