Vietnamese Salad with Chicken and Vermicelli
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We add marinated chicken and roasted peanuts for a one-bowl dinner that packs tons of flavor!
- Garlic - 2 cloves
- Ginger - 1 inch
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Fish sauce - 4 Tbsp
- Limes, juice - 2
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Green onions, green parts only - 2, minced
- Chicken, boneless breasts or thighs - 1 lb
- Honey - 3 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair) - 3 oz
- Carrots, small - 2, grated
- Cucumbers, medium - 1, matchsticks
- Green lettuce, small - 1 head, chopped
- Mint, fresh - 1/4 cup, chopped
- Cooking oil - 1 Tbsp
- Peanuts, roasted & unsalted - 1/2 cup
- Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup
- Marinate chicken - Cut chicken into 1” (2.5 cm) cubes. Combine honey and soy sauce and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Make dressing - Mince 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 - Cook according to package instructions. (Can be done up to 3 days ahead)
- Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
- Lettuce / Mint / Green onions - Prep as directed.
- Heat a wok or saute pan over medium-high heat. Add oil. Use a slotted spoon to transfer chicken to hot pan. (Reserve marinade.) Saute until chicken is nearly cooked through, 4 to 5 minutes. Add remaining marinade and cook until marinade reduces and coats chicken, ~2 minutes.
- Whisk dressing and sprinkle green onions over the top.
- Assemble salads by combining lettuce, noodles, carrots, cucumbers and chicken in serving bowls. Top with mint and peanuts. Pour dressing over salad just before serving. Enjoy!
Made it with shrimp instead of chicken and it was really good.0 Helpful
Very flavorful. Having no past experience with Vietnamese salads, I didn’t really understand the lettuce and preferred my second bowl without.0 Helpful
As other readers have commented, the amount of prep is a little deceiving - a lot of chopping, but delicious and enjoyed by the whole family. We had some mushrooms that needed to be cooked, so I threw those in with the chicken, which worked.0 Helpful
The dressing was perfect (caveat, I stopped at 3 Tbs of fish sauce). I loved eating these types of salads in Vietnam and Laos and am glad to be able to make them at home now. I cheated and used already-roasted chicken breast from Safeway - probably would have been even tastier if I'd used the chicken recipe!0 Helpful
Used mock duck instead of mushrooms -- big hit.0 Helpful
The dressing was a bit salty & I should've done a better job draining the marinade from the chicken. A lot of prep, but a great summer meal! (Or 85 in April meal!)0 Helpful