Here’s a fresh take on a classic favourite! My Vietnamese Rice Bowl with Grilled Chicken, Pickled Vegetables, and Nuoc Cham (a tangy Vietnamese salad dressing) is simply amazing.
It’s also known as Com Ga Nuong. This dish is perfect for summer barbecues or hot days when you want something both refreshing and satisfying.
Why do I adore this dish so much? Vietnamese Rice Bowls are just perfect. They’re bursting with flavor, pretty healthy, and easy to whip up at home.
The grilled chicken skewers are marinated to perfection, and paired with pickled vegetables, brown rice, and lots of fresh herbs. And let’s not forget the Nuoc Cham—it’s a zesty dressing you’ll want on everything!
I’ve never been to Vietnam, but I’ve visited countless Vietnamese restaurants. Each time, I promise myself I’ll try something new, but I always end up with Com Ga Nuong. It’s my go-to favourite every single time.
So if you love cooking as much as I do, give this recipe a try. It’s easy to make, full of vibrant flavours, and will make you fall in love with Vietnamese cuisine! Most of the ingredients are easy to find at an Asian market or online. Don’t forget to drizzle some Nuoc Cham over your bowls for that extra kick!
Vietnamese Rice Bowls Recipe
Ingredients
For the Chicken Marinade:
- 2 large Shallots minced
- 3 cloves Garlic minced
- ¼ cup White sugar
- ½ tbsp Pepper
- 1 tbsp Dark soy sauce the thick one!
- 1 tbsp Fish sauce
- ¼ cup Grapeseed oil or another neutral oil
- 1.5 lbs Chicken breast cut into chunks
For the Nuoc Cham Dipping Sauce:
- ⅓ cup Lukewarm water
- 2 tbsp Sugar
- Juice from ½ fresh lime
- 2 tbsp Fish sauce
- 1 Garlic clove finely minced
- 1 tsp Sambal or sriracha or a few slices of bird’s eye chili if available
For the Pickled Carrots and Daikon:
- 1 tsp Salt divided
- ½ cup grated Carrots
- ½ cup grated Daikon radish
- ¼ cup Warm water
- 2 tbsp Sugar
- ¼ cup white Vinegar
For the Bowls:
- 5 cups Brown rice
- ¼ cup Fresh mint
- ¼ cup fresh Cilantro
- 2 Scallions diced
- 2 tbsp Crispy fried garlic or onion for garnish
- ½ cup sliced English cucumbers
- Quick pickled daikon and carrots prepared above
Instructions
Marinate the Chicken:
- In a small bowl, whisk together shallots, garlic, sugar, pepper, soy sauce, fish sauce, and oil until combined and sugar starts to dissolve.
- Add the chicken chunks and stir to coat. Refrigerate overnight or for at least 4 hours.
- Soak wooden skewers in water for at least an hour.
- Preheat the grill. Thread chicken onto skewers and grill until cooked through and charred. Set aside.
Prepare Nuoc Cham Dipping Sauce:
- In a bowl, mix water and sugar until dissolved.
- Add lime juice, fish sauce, garlic, and sambal. Adjust seasoning with more fish sauce or sambal to taste.
Make the Pickled Carrots and Daikon:
- Toss grated carrots and daikon with ½ teaspoon salt and place in a strainer. Let sit for 15 minutes, then rinse and pat dry.
- In a bowl, whisk together warm water and sugar until dissolved. Add vinegar and stir.
- Combine the pickling liquid with the vegetables and let sit for at least 20 minutes.
Assemble the Bowls:
- Place 2.5 cups of rice on one side of each bowl.
- Add cucumbers, pickled daikon and carrots, cilantro, and mint to the other side.
- Top with 2-3 chicken skewers per bowl, and sprinkle with chopped scallions and crispy fried shallots.
- Serve with Nuoc Cham and enjoy!
Notes
- Marinate Longer: For the best flavor, marinate the chicken overnight to let the spices fully infuse.
- Grill on High: Make sure your grill is hot before adding the chicken. This will give the chicken a nice char and keep it juicy.
- Make Extra Nuoc Cham: This versatile sauce can be used as a dip or dressing for other dishes, so consider making a bit extra to keep on hand.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 565 kcal |
| Protein | 33g |
| Carbohydrates | 65g |
| Fiber | 6g |
| Fat | 17g |
| Sodium | 800mg |
| Sugars | 12g |
How Do I Make the Pickled Carrots and Daikon Less Salty?
If the pickled carrots and daikon taste too salty, rinse them thoroughly after salting and before adding the pickling liquid. You can also reduce the amount of salt used in the initial salting step. Letting the vegetables sit in the pickling liquid for a shorter time can also help if you prefer a milder flavor.
Can I Substitute the Brown Rice with Another Type of Rice?
Yes, you can use other types of rice if you prefer. White rice, jasmine rice, or even quinoa can be good alternatives. Just keep in mind that using different types of rice might change the overall flavor and texture of the dish. If using white rice, you may want to adjust cooking times accordingly.
