Vietnamese Salad with Chicken and Vermicelliwith lime dressing
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the light, tart dressings that gather in the bottom of the bowl. This version, which is a favorite of our community members, includes marinated chicken and peanuts for a one-bowl dinner that packs tons of flavor!
Smarts: We've given you all of the instructions in tonight's meal to make the chicken and noodles you need for two nights. Just make sure that you set half of those elements aside for Wednesday's summer rolls.
- Garlic - 2 cloves, chopped
- Ginger - 1 tsp, grated
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Fish sauce - 4 Tbsp
- Limes - 2, juice of
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Chicken breasts, boneless and skinless - 2 lbs, thinly sliced
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Oil, cooking - 2 Tbsp
- Noodles, thin rice vermicelli - 6 oz (enough for 2 nights; find these in the ethnic food aisle or sub soba or spaghetti)
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Cucumbers - 8 oz, matchsticks
- Lettuce, green and small - 1 head, chopped
- Mint, fresh - 8 leaves, chopped
- Vietnamese Chicken (ingredients listed separately) - ~2 cups
- Peanuts, roasted and unsalted - 1/2 cup
- Marinate chicken - (This makes enough for 2 nights.) Thinly slice chicken. Combine honey and soy sauce and pour over chicken. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Make dressing - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Cook rice noodles - (This makes enough for 2 nights.) Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)
- Carrots (if not pre-shredded) / Cucumbers - Prep as directed and combine. (Can be done up to 3 days ahead)
- Lettuce / Mint - Prep as directed.
- Drain marinade off chicken (discard marinade). Season chicken with some salt and pepper.
- Heat a wok or saute pan over medium heat. Add oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
- Before assembling salads, reserve half the chicken and noodles for Wednesday night. (Note: store noodles in cold water in the refrigerator to minimize sticking.)
- Assemble salads by combining lettuce, noodles, carrots, cucumbers, and chicken in serving bowls. Whisk dressing and pour over salad. Toss everything to combine. Top with mint and peanuts. Enjoy!
This meal has 40 reviews
I used 1 tablespoon of fish sauce and 3 of soy sauce in the dressing and it was just right for us. We really liked this and the sauce was delicious!
We really liked this. The fresh ginger and mint made a big difference. We could have eaten all the mushrooms in one serving. Chicken definitely took longer to cook.
Loved this! One of my favorite meals to get at a Vietnamese restaurant!
Living near Houston we have some really great choices when it comes to Vietnamese cuisine. This vermicelli bowl is on par with some of my favorite noodle shops. I like to add a little spice to mine with a little sriracha or some chili and garlic.
Everybody ate this salad! Yay! Couldn't find rice vermicelli, so I used bean thread noodles. They worked perfectly fine. Will make this again! Maybe grill the chicken in the future, after a longer marinade.
This was so yummy! I only put a teaspoon of the fish sauce, since it’s not my fave, and I used rice ramen for the noodles. Even the kids ate it!