Spring Roll Meal Prep Bowls Vietnamese Bowls with Zesty Nuoc Cham Dressing

Marinate the Chicken: In a medium bowl, combine the chicken strips, soy sauce, 1 tsp fish sauce, grated ginger, and minced garlic. Stir well and set aside for at least 15 minutes.

Cook the Noodles: Bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook according to package directions (3–5 minutes). Drain immediately, rinse thoroughly with cold water to stop the cooking, and toss with a splash of oil to prevent clumping. Set aside to cool completely.

Cook the Chicken: Heat oil in a skillet over medium-high heat. Add the marinated chicken strips and cook until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from heat and allow to cool slightly.

Make the Nuoc Cham Dressing: In a small jug, dissolve the sugar in the warm water. Whisk in the lime juice, 4 tbsp fish sauce, minced garlic, and chili (if using). Taste and adjust the balance of sweet, sour, and salty.

Prep Vegetables: While the chicken and noodles cool, slice and shred all the remaining vegetables (carrots, cucumber, pepper, cabbage). Roughly chop the mint and coriander.

Combine the Base: In a very large bowl, gently toss the cooled vermicelli noodles, shredded carrots, cucumber, and red pepper together. Do not add the soft herbs or cabbage yet.

Layer the Bowls: Distribute the noodle/vegetable mixture evenly into the four meal prep containers. Layer the cooled chicken strips over the noodles in one side. Tuck the shredded red cabbage next to the chicken/noodles.

Finish and Seal: Sprinkle the fresh mint and coriander generously over the top of the bowl. Divide the Nuoc Cham dressing equally into four small, airtight dressing pots. Place one dressing pot and a small portion of the chopped peanuts into each container. Seal the containers and refrigerate.