Savory LifeRECIPES

Mai Quang Store Recipe: Easy Vietnamese Noodle Bowl

Updated November 6, 2026

Total time
50 min
prep 30 min · cook 20 min
Serves
4
portions as written

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Mai Quang Store Recipe: Easy Vietnamese Noodle Bowl

Mai Quang Store is a beloved Vietnamese eatery known for its vibrant, herb-packed noodle bowls. This recipe recreates that iconic dish at home: a fragrant broth, tender protein, and fresh vegetables over rice noodles, all tied together with a bright, savory-sweet dressing. It’s a balanced, customizable meal that comes together quickly once your ingredients are prepped.

Ingredients

  • 8 oz (225 g) dried rice vermicelli noodles
  • 1 lb (450 g) boneless, skinless chicken breast or thighs
  • 2 tbsp (30 ml) vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 lemongrass stalk, trimmed and minced (optional)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 tbsp (15 ml) fish sauce
  • 1 tsp (5 g) sugar
  • 1/2 tsp ground turmeric
  • 1 cup (150 g) bean sprouts
  • 1 cup (30 g) fresh mint leaves
  • 1 cup (30 g) fresh cilantro leaves
  • 1/2 cup (20 g) Thai basil leaves
  • 1/2 cup (75 g) thinly sliced red onion
  • 1/4 cup (60 ml) lime juice (about 2 limes)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sriracha (optional, for heat)
  • 1/4 cup (60 g) roasted peanuts, chopped

Instructions

  1. Cook the chicken: Season chicken with salt and pepper. Heat 1 tbsp (15 ml) oil in a large pot over medium-high heat. Add chicken and cook until golden on both sides, about 4-5 minutes per side. Remove and set aside.
  2. Build the broth: In the same pot, add remaining 1 tbsp oil. Sauté garlic, shallot, and lemongrass until fragrant, about 1 minute. Add chicken broth, fish sauce, sugar, and turmeric. Bring to a simmer.
  3. Finish chicken: Return chicken to the pot. Simmer gently until chicken is cooked through, about 10-12 minutes. Check that the internal temperature reaches 165°F (74°C) using a food thermometer (USDA FSIS safe minimum). Remove chicken and let rest for 5 minutes, then slice thinly.
  4. Prepare noodles: While chicken cooks, soak rice noodles in hot water according to package instructions (usually 5-7 minutes) until tender. Drain and rinse with cold water to stop cooking.
  5. Make the dressing: In a small bowl, whisk together lime juice, soy sauce, rice vinegar, and sriracha if using.
  6. Assemble bowls: Divide noodles among 4 bowls. Top with sliced chicken, bean sprouts, mint, cilantro, Thai basil, and red onion.
  7. Serve: Ladle hot broth over each bowl (or serve on the side). Drizzle with dressing and sprinkle with peanuts. Serve immediately.

Tips

  • Substitutions: Use shrimp or tofu instead of chicken. For a vegetarian version, replace chicken broth with vegetable broth and fish sauce with soy sauce or mushroom sauce.
  • Noodle handling: Don’t overcook rice noodles; they should be tender but still chewy. Rinse with cold water to prevent sticking.
  • Make ahead: Prepare the broth and chicken up to 2 days ahead. Store separately and reheat gently before serving.
  • Common mistake: Skipping the resting time for chicken leads to dry slices. Always let it rest before cutting.

Serving Suggestions

Serve the noodle bowl with lime wedges, extra sriracha, and a side of pickled carrots and daikon for added crunch. It pairs well with a cold Vietnamese iced coffee or a light lager.

Variations

Make it a pho-style bowl by adding star anise and cinnamon to the broth. For a spicier kick, add sliced fresh chilies. You can also swap the chicken for grilled pork or beef, adjusting cooking times accordingly.

Storage and Reheating

Store leftover broth, chicken, and noodles separately in airtight containers. Refrigerate for up to 3 days. Reheat broth and chicken in a saucepan until steaming (165°F/74°C for leftovers). Noodles can be refreshed by dipping in hot water for 30 seconds. Do not freeze assembled bowls as noodles become mushy.

Frequently Asked Questions

Can I use rice sticks instead of vermicelli? Yes, rice sticks (banh pho) work well. Adjust soaking time according to package.

What if I don’t have fish sauce? Substitute with soy sauce plus a pinch of salt, but the flavor will be less complex.

Can I make this gluten-free? Use tamari instead of soy sauce and ensure fish sauce is gluten-free.

How do I store leftovers? Keep components separate in the fridge for up to 3 days.

Can I use pre-cooked chicken? Yes, but add it to the broth only to warm through, not to cook.

Is the broth supposed to be clear? It can be slightly cloudy from the turmeric; that’s fine.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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