Vietnamese Chicken Salad with Noodles (Print Version)
# Ingredients:
→ For the Salad
01 -
6 oz thin rice noodles
02 -
2 cups cooked shredded chicken (poached or rotisserie)
03 -
1 cup shredded carrots
04 -
1 cup thinly sliced cucumber
05 -
1 cup shredded Napa cabbage or romaine
06 -
1/2 cup fresh cilantro, chopped
07 -
1/2 cup fresh mint leaves, chopped
08 -
1/4 cup fresh basil, chopped
09 -
1/4 cup thinly sliced red onion or scallions
10 -
1/4 cup chopped roasted peanuts (optional)
→ For the Dressing
11 -
3 tablespoons fish sauce
12 -
2 tablespoons lime juice (about 1 lime)
13 -
2 tablespoons rice vinegar
14 -
1 tablespoon sugar or honey
15 -
1 small garlic clove, minced
16 -
1 Thai chili or 1/2 teaspoon red pepper flakes (optional, for heat)
17 -
2 tablespoons water
# Instructions:
01 -
Prepare noodles according to package instructions. Rinse under cold water and drain well. Set aside.
02 -
In a small bowl or jar, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili (if using), and water. Taste and adjust seasoning.
03 -
In a large mixing bowl, combine noodles, chicken, carrots, cucumber, cabbage, herbs, and onion. Pour dressing over the top and toss gently to combine.
04 -
Top with chopped peanuts and serve immediately, or chill for 30 minutes for extra flavor.
# Notes:
01 -
For a vegetarian version, swap chicken with baked tofu and use soy sauce instead of fish sauce.
02 -
Make ahead: Salad can be prepped in advance, but add herbs and dressing just before serving for the freshest flavor.
03 -
Add extra lime or chili if you love bold flavor.