Save 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.
This is one of my favorite meals during warm months since it is both nourishing and easy to prepare.
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 My family always enjoys sharing this colorful salad together especially on warm evenings.
Required Tools
Large pot, mixing bowls, strainer, sharp knife, salad tongs or large spoons.
Allergen Information
Contains fish (fish sauce) and peanuts. For nut allergies, omit peanuts or use toasted sesame seeds. Double check all packaged ingredients for allergens.
Nutritional Information
Calories 390, Total Fat 11 g, Carbohydrates 45 g, Protein 28 g per serving.
Save Enjoy this fresh salad as a quick meal or impressive side. Its balance of flavors will delight every palate.
Recipe FAQs
- → How do I prepare the rice vermicelli noodles?
Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water to prevent sticking.
- → Can I use a substitute for chicken?
A baked tofu alternative works well for a vegetarian option, paired with soy sauce in place of fish sauce.
- → What gives the salad its crunch?
Roasted peanuts and optional fried shallots add satisfying crunch and texture contrast to the salad.
- → How spicy is the dish?
It has mild spiciness that can be adjusted by adding or omitting the thinly sliced red chili in the dressing.
- → How should I store leftovers?
Store separately in airtight containers. Keep dressing apart until ready to serve to maintain freshness and texture.