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Vietnamese Chicken Slider Bowls

Prep Time40 minutes
Cook Time5 minutes
Total Time45 minutes
Course: dinner, lunch
Cuisine: vietnamese
Keyword: chili peppers, daikon radish, fish sauce, garlic, gluten free, ground chicken, lettuce, lime juice, noodle bowl, rice vermicelli noodles, scallions, shredded carrots, unseasoned rice vinegar
Servings: 4 Bowls
Author: GFchow @ gfchow.com

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

If choosing to use all white meat, the sliders will be drier and the cooking time will need to be reduced. Ground pork or ground turkey can also be used. Same rule of thumb for the turkey though…dark meat or dark/white combo.
I love my Good Grips Julienne Peeler. It’s available at Amazon.
There are many other ingredients that could be added to the bowls such as cucumbers, peanuts, mango, etc.