Vietnamese Noodle Bowl w/ Chicken and Easy Fish Sauce

My eldest daughter returned to college this week.

She sent me this text.

Later in the day, I was talking to her on the phone and I said, “That salad you made looked so good!”

To which she replied, “OMG, Mom. I DO EAT HEALTHY. I mean, I eat much healthier at school, than I do at home. It’s such a different vibe.”

To which I just pursed my lips, and said in the highest pitch imaginable, “I know you eat healthy! I know! I’m just your mother and I want to make sure!”

But, that comment was a total rouse. Healthy, smealthy, I don’t care. Well, I care . . .but right now, I don’t! I’m totally offended that she said I have a different vibe than her vibe at school.

How outrageous!

Of all the impertinent things to be said about my food vibe.

I never!

Does THE CHILD understand that I’m at home, on a budget, trying to feed a bunch of Neanderthals? And she’s at school, living in the lap of luxury (and by the way when did that happen? I thought college students were supposed to live in squander,) drinking Starbucks and eating fancy avocado toast on 69 grain bread.

My vibe is different. *sigh*

I know an insult when I see one.

Vietnamese Noodle Bowl w/ Chicken and Easy Fish Sauce

Well, child of mine, go eat your yummy $20 salad from Simply Green, and we will just vibe our selves silly with this Vietnamese Noodle Bowl with crunchy greens, warm grilled chicken, and an amazing easy to make, Fish Sauce to drizzle on top.

Take that! . . . you fancy College Scholar.

(Keep Scrolling for the recipe below, or if you want to see me making it during my morning routine, check out my YouTube Video here. . .)


  • Vermicelli Rice Noodles, cooked according to package instructions
  • Grilled Chicken (pre-cooked in your grocers freezer), cooked according to package instructions
  • Salad mix (1 cup per bowl/serving) I used iceberg/spinach mix
  • Assorted Chopped veggies (about 2 tb of each per bowl) carrots, cucumbers, cilantro
  • 1 TB fried crispy onions (find these in your grocer’s salad topping section)
  • 1 TB chopped peanuts (we used sunflower seeds, I have picky eater)
  • Hoisin or Sriracha Sauce, for additional dressing, optional

*For the Fish Sauce Dressing:

  • 6 TB water
  • 2 TB Fish Sauce
  • 2 TB sugar
  • 2 TB Lemon Juice
  • 1 tsp Chile paste, optional

*not a fan of Fish Sauce? Try my absolute favorite Soy Sauce Dressing!


  1. In a personal size (large) salad bowl, add about 2/3 cup of rice noodles.
  2. On top of that add, lettuce, cucumber, cilantro, carrots, and chicken. Set aside.
  3. In a small mixing bowl, add all the ingredients for the Fish Sauce dressing. Whisk well. Drizzle on top of prepared noodle bowl. I used at least 2 TB of sauce per bowl. Drizzle with Hoisin or Sriracha, if using. And finally sprinkle with friend onions and nuts or seeds and enjoy!
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