Vietnamese BBQ Chicken Bombs


Sometimes when we have been looking after our diet, training hard, and doing our best to look and feel better, it somehow puts us in a lowly funk, it makes us feel like mindless robots, eating quick oats and egg dishes till we feel like we need to claw our taste buds out from lack of use. I’m not going to lie this dish may seem like a big undertaking (like fighting communism in the 60s), but it will free up those helpless feelings we get from nutrition monotony, and it is actually easier than it appears. This mix match of cultures and flavors will blow your mind. The tangy-sweet heat of the lemongrass sauce breaks the salty-smoky richness of the bacon wrapped chicken perfectly. KaBoom!! Enjoy!

This recipe was featured in Austin Fusion Magazine in 2015. I was asked to whip up something “Texas Fusion,” so I married Texas and Vietnam. LOVE.


Ingredients I Used:

Bacon Wrapped Chicken

4 Chicken Breasts (21 oz)

3Tbsp goat cheese/plain Chevre

-3 tbs chopped green onions

-6 strips of thick cut bacon

-4 TBS BBQ sauce (I used Bullseye Original)

Lemongrass Sauce (Nuoc-Cham):

 2 chopped jalapeno

2 cloves of fresh garlic

1 tbs chopped fresh ginger (peeled)

2/3 cup of rice wine vinegar (I used Kikkoman

1 tbs light agave (you can also use a mild sugar)

4 stems of fresh lemongrass cut long the long way (sold at any store)

1/4 tsp of red pepper flakes

1/2 of a lime juiced

2 tsp fish sauce (I used Kikkoman)

 Veggie Mix:

1 large red onion

½ tbs coconut oil or butter


dash of salt

½ cup cilantro for garnish

¼ cup of mint for garnish

lime wedges for garnish

1 tbs olive oil for the rice noodles



Makes 6 servings

Protein: 28g

Carbs: 64g

Fat: 14g

calories: 511


Preheat the oven to 365 degrees

Prep the Lemongrass sauce, chop all of the herbs and veggies listed and muddle them in a bowl

Cut lemongrass length wise to release more flavor, add to the rest of the herbs and muddle the lemongrass again. 

Add the rice vinegar, agave and other liquids and let the sauce marinate

Pound the chicken breasts flat and spread the goat cheese evenly over one side of the chicken breasts, add some chopped scallions and roll the chicken breasts

Wrap the bacon around the rolled chicken breasts leaving the ends under the breasts so they don’t unravel. Place the chicken breasts into a glass oven safe dish.  I use a brownie pan. Spread BBQ sauce over the breasts.  Pop them in the oven for 45 minutes or until breasts are cooked through.  You may want to turn the breasts to crisp the bacon on both sides

Boil the rice noodles until they are slightly undercooked, drain and rinse under cold water.  Add olive oil so the noodles don’t stick. Set aside

Sate diced red onions in coconut oil, add the mushrooms after the onions are slightly browned.  Don’t overcook the mushrooms

Plate the noodles in bowls, cut fully cooked bacon wrapped chicken into pinwheels and place over noodles.  Garnish with herbs, onions and mushrooms and sauce

Enjoy the f*ck out of this super-strange BBQ bacon wrapped chicken Vietnamese noodle dish!


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