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 salad quickly became a favorite in my home for its bright flavors and satisfying crunch.
Ingredients
- Chicken breasts: 2 boneless skinless (about 350 g)
- Rice vermicelli noodles: 200 g dried
- Red cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Red bell pepper: 1 thinly sliced
- Cucumber: 1 julienned
- Spring onions: 3 thinly sliced
- Bean sprouts: 1 cup
- Cilantro leaves: 1/2 cup fresh
- Mint leaves: 1/2 cup fresh
- Thai basil leaves: 1/4 cup fresh optional
- Roasted peanuts: 1/3 cup roughly chopped
- Fried shallots: 2 tablespoons optional
- Fish sauce: 3 tablespoons
- Fresh lime juice: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Light brown sugar: 2 tablespoons
- Garlic clove: 1 finely minced
- Small red chili: 1 finely sliced optional
- Water: 3 tablespoons
Instructions
- Cook noodles:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Cook chicken:
- 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.
- Prepare dressing:
- In a small bowl whisk together fish sauce lime juice rice vinegar brown sugar garlic chili if using and water until sugar dissolves.
- Combine salad:
- In a large bowl combine noodles shredded chicken cabbage carrots bell pepper cucumber spring onions and bean sprouts.
- Add herbs and dressing:
- Add cilantro mint and basil. Drizzle with the dressing and toss well to combine.
- Garnish and serve:
- Top with chopped peanuts and fried shallots before serving.
Save We enjoy this salad during warm weekends together as a light and healthy family meal.
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 (per serving)
Calories 390 Total Fat 11 g Carbohydrates 45 g Protein 28 g
Save This salad is best enjoyed fresh but leftovers can be refrigerated for up to one day.
Recipe FAQs
- → What type of noodles are used in this dish?
Dried rice vermicelli noodles are used, which are cooked and rinsed before being combined with the other ingredients.
- → Can I substitute the chicken with a vegetarian option?
Yes, baked tofu and soy sauce can replace chicken and fish sauce for a vegetarian version.
- → How is the dressing made?
The dressing combines fish sauce, fresh lime juice, rice vinegar, light brown sugar, garlic, and optional chili and water, whisked until smooth.
- → What gives the salad its crunchy texture?
Roasted peanuts and fried shallots sprinkled on top provide a satisfying crunch.
- → How should the chicken be prepared?
Chicken breasts are simmered until cooked through, then shredded using forks before mixing into the salad.
- → Are there allergen concerns with this dish?
It contains fish (from fish sauce) and peanuts; those with allergies should omit or substitute accordingly.