Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle) | SpiceTribe
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Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 30 Mins
Chef Tu David Phu

Chef Tu David Phu

Chef Notes



Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Chef notes

Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes.

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  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 30 Mins
  • Total time Total time: 1h & 15 Mins
  • Lemongrass Chicken

  • 1.5 tbsp Spice Tribe/Chef Tu All-Purpose Lemongrass Seasoning
  • 1.5 tbsp Son Fish Sauce
  • Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]

  • 1/4 cup Lemon Juice
  • 1/4 cup Son Fish Sauce
  • 2 tsp Chopped Thai Chili
  • 2 tsp Minced Garlic
  • 2 tbsp Minced Shallot
  • 2 tsp Sambal (Fermented Chili Paste)
  • 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  • Vermicelli Rice Noodles

  • Vietnamese Pickles

  • 1 cup daikon (Cut into match sticks)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon organic sugar
  • 1 cup rice vinegar
  • 2 cups filtered water
  • 2 clove peeled garlic
  • 1/4 ounce peeled ginger (Sliced)
  • 1/8 each jalapeno
  • Scallion Oil

  • 2 tbsp high heat cooking oil
  • 1/4 tsp Son Fish Sauce
  • 1/8 tsp Rice Vinegar
  • 1/10 tsp Kosher Salt
  • Garnishes

  • 2 each Cucumber (cut into ribbons or spears)

Chef Tu David Phu Spice Blend Kit (Pre-Order)

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Step 1 - Lemongrass Chicken

In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.

Step 2 -

Mix thoroughly

Step 3 -

Allow the chicken to marinate for 30 minutes, covered at room temperature

Step 4 -

Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.

Step 5 -

Then broil in the oven to finish (1-2 minutes)

Step 6 -

All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.


Step 7 - Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]

Chop Thai Chili

Step 8 -

Mince garlic and shallot

Step 9 -

In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.

Step 10 -

Add2 tsp. of Fermeneted Chiil

Step 11 -

Add 1/4 cup of Lemon Juice

Step 12 -

Add 1 cup of Coconut Water

Step 13 -

Add 1/4 cup of Son Fish Sauce


Step 14 -

Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)

Step 15 -

And last, stir the sauce until the ingredients all well incorporated.

Step 16 - Vermicelli Rice Noodles

Put on a pot of boiling water

Step 17 -

Put noodles, stirring occasionally

Step 18 -

Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]

Step 19 -

Drain noodles in a colander

Step 20 -

  1. Rinse to remove starch and cool down noodles

Step 21 -

Drain rice noodles in a colander for 5 minutes before serving


Step 22 - Vietnamese Pickles

Cut carrots and daikon into 1/8″ thick x 2-3″ long

Step 23 -

In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.

Step 24 -

Bring the pot to a simmer.

Step 25 -

Take the pot off the heat.

Step 26 -

Add cut carrots and daikon.

Step 27 -

Submerge carrots and daikon (under pickling liquid) with a small plate

Step 28 -

Allow carrots and daikon to steep for at least 15 minutes at room temperature.

Step 29 - Scallion Oil

In a small saucepan, preheat oil [2 tbsp] on low for 1 minute

Step 30 -

Turn off heat

Step 31 -

Add 1 cup of sliced scallions

Step 32 -

Add a soft pinch of kosher salt

Step 33 -

Add fish sauce and rice vinegar

Step 34 -

Cook until tender. Turn off the heat.

Step 35 - Assemble

In a large soup bowl, first, start with rice noodles

Step 36 -

Nestle the Lemongrass Chicken on the noodles

Step 37 -

Garnish with mint, cucumber, and pickled carrots

Step 38 -

Generously ladle the Nước Mắm Chấm in your bowl

Step 39 -

Finish with one spoon full of scallion oil

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