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 liked the chicken and mushrooms but the dressing was just a little off. Can’t decide if it was too sour, too bitter or too weirdly spicy. Felt like it was missing something to round out the flavors.
This tasted OK. I didn't care for it as a salad. I think I would have rather just had some noodles tossed in the dressing with the tofu, mushrooms, and peanuts on top.
We loved this! I especially liked the sauce (we love fish sauce), and we added chopped serrano peppers for extra heat.
Swapped soy sauce in for the fish sauce and glad I did based on other reviews since I don't like fish. Used walnuts because it's what I had on hand. Wondering about mixing a smidge of almond butter into dressing for the leftovers to help the dressing stick more and since the walnuts and mint aren't a great combo.
This will def be added to the rotation, especially for summer. My 8 year old daughter said it was delicious and asked for seconds...the dressing was too much for her, but she ate all the other ingredients and asked me to make it again, yay!
Used less fish sauce but kept it in for the depth it adds. With the lime juice in there it’s great. Great light dinner!