Vietnamese Buddha Bowl

Vietnamese Buddha Bowl





Total Time


3-4 boneless chicken thighs (400g)

1 Tbsp soy sauce

1 Tbsp vegetable oil

1 garlic clove, crushed

2 tsp fresh ginger, grated

⅓ cup rice wine vinegar

⅓ cup water

1 Tbsp sugar

¼ tsp salt

1 carrot, cut into matchsticks

3 radishes, thinly sliced

2 cups shredded cabbage

½ cucumber, finely sliced

1-2 red chillis

2 limes

150g cooked rice noodles


Sriracha Dressing

5 Tbsp EasiYo Greek Style Unsweetened Yogurt

1 Tbsp sriracha chilli sauce

1 tsp rice wine vinegar

1 tsp sugar

Squeeze of lime

1 tsp fish sauce

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If you’re looking for a fresh, easy and fun dinner recipe, this Vietnamese-inspired buddha bowl is the one for you! The best part about buddha bowls is that they are easy to make and adapt to your liking.


  1. Cut the chicken thighs in half lengthways and place in a bowl. Add the soy sauce, oil, garlic and ginger and stir until well coated. Leave in the fridge to marinate while you prepare the dressing and salad ingredients.
  2. Place all Sriracha Dressing ingredients into a bowl and whisk until combined. Refrigerate until needed.
  3. Place the vinegar, water, sugar and salt into a saucepan and bring to a simmer until the sugar is dissolved. Take off the heat and divide the pickling syrup into two bowls.
  4. Add the matchstick carrots and radishes to the separate bowls and set aside to cool.
  5. Heat a non-stick pan on a medium heat and cook the chicken for about 4-5 mins on each side until cooked. Remove from the heat and cut into bite sized pieces then set aside on paper towel.
  6. Strain the pickling syrup off the carrot and radishes and drain on paper towels.
  7. Divide the carrots, radishes, cabbage cucumber and chicken into four bowls. Place the noodles on top
  8. Pour over the Sriracha dressing and top with a lime wedge and chopped chilli to serve.

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