Bun Ga Nuong (Vermicelli noodle salad with chicken)

Transform mealtimes with this nutrient-packed Bun Ga Nuong for kids! Poached chicken, vermicelli noodles and a rainbow of veggies create a colourful and delicious Vietnamese feast.
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SF Soy free NF Nut free LF Lactose free GF Gluten free EF Egg free DF Dairy free Main meal
  1. Bring a large saucepan of water to the boil. Reduce heat until lightly simmering and add chicken. Poach for 10 minutes or until just cooked through. Remove from the heat, cover and set aside for 10 minutes to finish cooking. Using tongs, transfer chicken to a cutting board and pat dry with paper towel to remove excess moisture. Use 2 forks to coarsely shred the chicken.
  2. Meanwhile, in a large heatproof bowl, add noodles and cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain and rinse under cold running water. Drain well.
  3. To make the dressing, in a bowl, whisk sesame oil, sweet chilli sauce, lime juice, fish sauce and water until combined.
  4. In a large bowl, add carrot, cucumber, capsicum, cabbage, shredded chicken, noodles and dressing and toss to combine. Serve salad in bowls or serving trays.

Allergy information

  • For soy free, ensure a soy-free sweet chilli sauce is selected.
  • Vegetarian/vegan – to make vegetarian or vegan swap chicken for cooked tofu, and swap fish sauce for soy sauce (if no soy allergy).


This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Recipe tips

  • If you have fresh mint in your long day care’s garden, finely chop some and stir through at the end.
  • Use a food processor with a grater attachment to coarsely grate vegetables or a spiralizer/julienne peeler.
  • To save on prep time substitute the carrot, cucumber, capsicum and cabbage for the same amount of fresh-cut coleslaw mix (no dressing).
  • For larger serves, you will need to cook the chicken in batches or across 2-4 large saucepans and toss the salad across 2-4 large bowls.

Each serve provides

Food group Children’s serves
Vegetables 1 children’s serves
Meat/ alternatives 1 children’s serves
Grains 1 children’s serves
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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