Pin It A vibrant, refreshing salad featuring tender shredded chicken, crisp vegetables, and rice noodles tossed in a tangy, aromatic Vietnamese dressing. Perfect for a light lunch or colorful dinner.
I love making this salad for a quick lunch as it balances flavors and textures perfectly.
Ingredients
- Chicken Breasts: 2 boneless skinless (about 350 g)
- Rice Vermicelli Noodles: 200 g dried
- Red Cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Red Bell Pepper: 1 thinly sliced
- Cucumber: 1 julienned
- Spring Onions: 3 thinly sliced
- Bean Sprouts: 1 cup
- Cilantro Leaves: 1/2 cup fresh
- Mint Leaves: 1/2 cup fresh
- Thai Basil Leaves: 1/4 cup fresh (optional)
- Roasted Peanuts: 1/3 cup roughly chopped
- Fried Shallots: 2 tablespoons (optional)
- Fish Sauce: 3 tablespoons
- Fresh Lime Juice: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Light Brown Sugar: 2 tablespoons
- Garlic Clove: 1 finely minced
- Small Red Chili: 1 finely sliced (optional)
- Water: 3 tablespoons
Instructions
- Cook Noodles:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Cook Chicken:
- Bring a pot of water to a boil. Add chicken breasts and simmer for 12 15 minutes until cooked through. Remove let cool slightly then shred with two forks.
- Prepare Dressing:
- In a small bowl whisk together fish sauce lime juice rice vinegar brown sugar garlic chili (if using) and water until sugar dissolves.
- Combine Salad:
- In a large bowl combine noodles shredded chicken cabbage carrots bell pepper cucumber spring onions and bean sprouts.
- Add Herbs:
- Add cilantro mint and basil. Drizzle with the dressing and toss well to combine.
- Garnish and Serve:
- Top with chopped peanuts and fried shallots before serving.
Pin It This salad has become a regular at family gatherings because everyone loves the fresh flavors and crunchy textures.
Required Tools
Large pot Mixing bowls Strainer Sharp knife Salad tongs or large spoons
Allergen Information
Contains fish (fish sauce) and peanuts For nut allergies omit peanuts or use toasted sesame seeds Double check all packaged ingredients for allergens
Nutritional Information
Per serving Calories 390 Total Fat 11 g Carbohydrates 45 g Protein 28 g
Pin It Serve immediately for maximum crunch and enjoy this delicious Vietnamese crunch noodle salad.
Recipe FAQs
- → Can I substitute the chicken with tofu?
Yes, baked tofu with soy sauce makes a suitable vegetarian alternative, maintaining the salad's hearty texture and flavor balance.
- → How can I make the noodles less sticky?
After cooking, rinse the rice vermicelli noodles under cold water and drain well to prevent sticking and to achieve a fresh texture.
- → What is the purpose of fish sauce in the dressing?
Fish sauce adds depth and umami, enhancing the tangy and sweet notes without overpowering the fresh ingredients.
- → Are fried shallots necessary for crunch?
Fried shallots are optional but contribute an extra layer of savory crunch that complements the peanuts and fresh vegetables.
- → How to adjust heat level in this dish?
Control spice by adding or omitting finely sliced red chili in the dressing, tailoring the flavor to your preference.