Save to Pinterest 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 family gatherings because it is both healthy and bursting with flavor everyone enjoys.
Ingredients
- Proteins: 2 boneless, skinless chicken breasts (about 350 g)
- Noodles: 200 g dried rice vermicelli noodles
- Vegetables: 1 cup shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper thinly sliced, 1 cucumber julienned, 3 spring onions thinly sliced, 1 cup bean sprouts
- Herbs: 1/2 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, 1/4 cup fresh Thai basil leaves (optional)
- Crunch & Garnish: 1/3 cup roasted peanuts roughly chopped, 2 tablespoons fried shallots (optional)
- Dressing: 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 2 tablespoons light brown sugar, 1 garlic clove finely minced, 1 small red chili finely sliced (optional), 3 tablespoons water
Instructions
- Step 1:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Step 2:
- 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.
- Step 3:
- In a small bowl whisk together fish sauce lime juice rice vinegar brown sugar garlic chili (if using) and water until sugar dissolves.
- Step 4:
- In a large bowl combine noodles shredded chicken cabbage carrots bell pepper cucumber spring onions and bean sprouts.
- Step 5:
- Add cilantro mint and basil. Drizzle with the dressing and toss well to combine.
- Step 6:
- Top with chopped peanuts and fried shallots before serving.
Save to Pinterest This salad often brings the whole family together around the table enjoying its fresh flavors and textures.
Required Tools
Large pot mixing bowls strainer sharp knife salad tongs or large spoons
Allergen Information
Contains fish (fish sauce) and peanuts Double-check all packaged ingredients for allergens
Nutritional Information
Calories 390 Total Fat 11 g Carbohydrates 45 g Protein 28 g per serving
Save to Pinterest This salad is perfect for those who want a healthy flavorful meal with minimal fuss.
Answers to Recipe Questions
- → What type of noodles are used in this salad?
Dried rice vermicelli noodles are used, which are cooked briefly and rinsed to maintain a light, delicate texture.
- → Can I substitute the chicken with a vegetarian option?
Yes, baked tofu combined with soy sauce can be used as a flavorful substitute for shredded chicken.
- → How is the dressing prepared?
The dressing combines fish sauce, fresh lime juice, rice vinegar, light brown sugar, minced garlic, and water, whisked until well blended for a tangy and aromatic flavor.
- → What fresh herbs enhance this salad?
Cilantro, mint, and Thai basil leaves contribute bright, fresh notes that complement the crunchy vegetables and chicken.
- → What garnishes add crunch to the salad?
Roasted peanuts and optional fried shallots provide a contrasting crunch that balances the tender noodles and vegetables.
- → Are there any allergens to be aware of?
This salad contains fish sauce and peanuts; those with allergies should omit or replace these ingredients accordingly.