Vietnamese Chicken Slider Bowls
Vietnamese Slider Noodle Bowls…hel-lo! You’re gonna LOVE these bowls. The chicken slider patties are perfect and are highlighted by all of the wonderful accoutrements. Yes, there are more preparation steps in this recipe than many of my other recipes BUT it’s all worth it and the steps are easy peasy. Add an iced Vietnamese coffee with this and you’ve got quite a meal!
Ingredients
Organize ingredients – ground chicken, rice vermicelli noodles, scallions, bean sprouts, shredded carrot and daikon, lettuce, unseasoned rice vinegar, sugar, fish sauce, garlic, chili pepper and fresh herbs such as cilantro, thai basil and/or mint.
Pickled Carrot and Daikon Radish
Julienne the carrot and daikon radish. I used a julienne peeler which I highly recommend. For pickling the carrots and daikon radish, combine unseasoned rice vinegar, sugar, salt, and water in a small bowl until sugar and salt are dissolved. Pour liquid over the carrots and daikon radish and let sit for one hour. Then drain and set aside.
Nuoc Cham Vietnamese Dressing/Sauce
Mix sugar, fish sauce, rice wine vinegar, lime juice, water and chilis together in a small bowl. Mix until sugar dissolves and allow sauce to sit for a minimum of 10 minutes.
Making and Cooking the Slider Patties
Place the ground chicken, fish sauce, sugar, scallions, garlic, salt and pepper in a medium-large bowl. Use your hands to combine the ingredients. Don’t overmix! Form into 12 patties and place in a large non-stick skillet over medium to medium-high heat. Add patties and cook for 2 1/2 minutes or until golden brown. Then flip and cook for another 2 minutes. Total cooking time is 4 1/2 minutes. Remove patties from the pan.
Assembly Time
All of the preparations are made…the sliders are cooked, the carrots and daikon radish are pickled, the rice vermicelli noodles are cooked and the nuoc cham (vietnamese dressing/sauce) is made. Grab the lettuce, bean sprouts, fresh herbs and begin assembling!
Vietnamese Chicken Slider Bowls
Place noodles in bowl. Top with a handful of beansprouts, lettuce leaves, pickled carrots and daikon radish. Next add the slider patties on top and finish with whatever fresh herbs you are using. Lastly, spoon over a generous amount of sauce/dressing and dig in!
Vietnamese Chicken Slider Bowls
Ingredients
Pickled Carrot and Daikon Radish:
- 1 medium-sized carrot peeled and shredded/julienned (or buy a bag of pre-shredded carrots and use half)
- 1 medium-sized daikon radish (looks like a white carrot) peeled and shredded/julienned
- 1/2 cup warm water
- 1/4 cup unseasoned rice vinegar
- 2 1/2 tablespoons granulated sugar
- 1/2 tablespoon kosher salt
Nuoc Cham Vietnamese Dressing/Sauce:
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lime juice
- 3 tablespoons cold water
- 1/2 red chili such as Serrano or Fresno seeded and finely chopped (Serrano if you like it hot and Fresno for less heat), hot pepper flakes can also be used
- 1 medium sized clove of garlic minced
Chicken Sliders:
- 1 pound ground dark meat chicken or combo of dark and breast meat See NOTES below
- 3/4 cup scallions (approx. 12 scallions) ends trimmed and sliced into rounds
- 2 teaspoons granulated sugar
- 1 tablespoon fish sauce
- 1 clove garlic grated or pressed with a garlic press
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 -2 tablespoons neutral oil such as vegetable or canola (for the pan)
Remaining Bowl Ingredients:
- 1 bundle dried rice vermicelli noodles from a 1 1b bag soaked in warm water for 15 minutes and then put into boiling water for 1 minute, drain and set aside
- 1 big handful beansprouts
- few lettuce leaves I prefer Little Gems
- few sprigs of cilantro, mint, and/or Thai basil all optional
- lime wedges optional
Instructions
Pickled Carrot and Daikon Radish:
- Combine sugar, salt, vinegar and water. Stir until sugar and salt are dissolved. Add carrots and daikon radish and let stand for at least 1 hour to pickle. Drain and set aside.
Nuoc Cham Vietnamese Dressing/Sauce:
- Mix sugar, fish sauce, rice vinegar, lime juice, water and chilis together in a small bowl. Mix until sugar dissolves and allow sauce to sit for a minimum of 10 minutes.
Slider Patties:
- Place ground chicken, scallions, sugar, fish sauce, garlic, kosher salt and black pepper in a medium-large bowl.
- Use your hands to mix together the ingredients until combined. Don't overmix!
- Shape chicken mixture into 12 mini burger patties with your hands.
- Heat oil in a large non-stick pan over medium to medium-high heat. Add patties and cook for 2 1/2 minutes or until golden then flip and cook for another 2 minutes. Total cooking time is 4 1/2 minutes. Remove patties from the pan.
Bowl Assembly:
- Place noodles in bowls. Top with a handful of beansprouts, lettuce leaves, pickled carrots and daikon radish.
- Place slider patties on top and then add whatever fresh herbs you are using.
- Spoon over a generous amount of sauce and dig in! Add a wedge of lime if you're in the mood!
Notes
Recipe from RecipeTinEats and modified a bit by me.
If you like this GFchow recipe, you may also like these other recipes. Vietnamese Chicken Noodle Bowls, Kung Pao Style Chicken, and Chicken Lettuce Wraps(PF Chang’s Copycat).
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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