Vietnamese Grilled Chicken + Rice Bowls with Pickled Veg + Nuoc Cham
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RECIPE: Vietnamese Grilled Chicken Rice Bowls with Pickled Daikon and Carrots + Nuoc Cham (Sweet, Sour, Salty Dipping Sauce)

Light, refreshing, and filling, grilled chicken bowls are packed full of Vietnamese Flavor. 
Cuisine: vietnamese
Servings: 3 bowls

Ingredients

--FOR THE CHICKEN MARINADE--

  • 2 large shallots minced
  • 3 cloves garlic minced
  • 1/4 cup white sugar
  • 1/2 tablespoon pepper
  • 1 tablespoon dark soy sauce the thick one!
  • 1 tablespoon fish sauce
  • 1/4 cup grapeseed oil or another neutral oil
  • 1.5 lbs chicken breast cut into chunks

--FOR THE NUOC CHAM DIPPING SAUCE--

  • 1/3 cup lukewarm water
  • 2 tablespoons sugar
  • the juice from 1/2 fresh lime
  • 2 tablespoons fish sauce
  • 1 garlic clove finely minced
  • 1 teaspoon sambal or sriracha or a few slices of birds eye chili if you can find 'em

--FOR THE PICKLED CARROTS AND DAIKON--

  • 1 teaspoon salt divided
  • 1/2 cup grated carrots
  • 1/2 cup grated daikon radish
  • 1/4 cup warm water
  • 2 tablespoon sugar
  • 1/4 cup white vinegar

--FOR THE BOWLS--

  • 5 cups brown rice
  • 1/4 cup fresh mint
  • 1/4 cup fresh cilantro
  • 2 scallions diced
  • 2 tbsp cripsy fried garlic or onion for garnish
  • 1/2 cup sliced english cucumbers
  • quick pickled daikon and carrots

Instructions

--FOR THE CHICKEN MARINADE--

  • Whisk together everything but the chicken in a small bowl for 1 minute until combined and sugar is starting to dissolved. Add the chicken chunks and stir to coat. Refrigerate over night or at least 4 hours.
  • Meanwhile, soak 6 long wooden skewers in water for at least an hour.
  • Fire up the grill and let it get all hot and fiery. Add a few chunks of chicken to each skewer and grill until the chicken is cooked through and there's a nice char on the nuggets. Remove from heat and set aside.

--FOR THE NUOC CHAM DIPPING SAUCE--

  • Add water and sugar to a bowl and stir for 1 minute until dissolved. Add in lime juice, fish sauce, garlic, and sambal. Add more fish sauce if you'd like it saltier and add more sambal if you like it spicy!

--FOR THE PICKLED CARROTS AND DAIKON--

  • Toss carrots and daikon with 1/2 teaspoon salt and place in a strainer over a sink/bowl. Let the mix sit for 15 minutes then rinse with cool water to wash off salt. Set on paper towels to dry.
  • Whisk together sugar with warm water until dissolved. Add in vinegar and stir again.
  • Toss pickling liquid with the vegetable mixture and let sit for at least 20 minutes.

--FOR THE BOWLS--

  • Add 2.5 cups of rice to one side of each bowl. Add cucumbers, pickled daikon and carrots, fresh cilantro, and fresh mint to the other side of each bowl.
  • Place 2-3 skewers on top of the rice side of each bowl and sprinkle with chopped scallions and crispy fried shallots.
  • Serve with nuoc cham and enjoy!