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.
I love serving this salad on warm days when something fresh yet satisfying is needed. It has become a family favorite for its balance of textures and flavors.
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 This recipe always brings my family together around the table, sharing stories and enjoying the fresh flavors.
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 This salad is best served fresh but can be prepped ahead for convenience, making weeknight meals a breeze.
Recipe FAQ
- → What type of noodles are best for this dish?
Dried rice vermicelli noodles are ideal as they offer a light and delicate texture that complements the fresh vegetables and shredded chicken.
- → Can I substitute chicken with a vegetarian protein?
Yes, baked tofu seasoned with soy sauce works well as a plant-based alternative while maintaining the dish's savory depth.
- → How do I achieve the perfect crunch texture?
Using a mix of fresh vegetables like cabbage, carrots, bean sprouts, and topping with roasted peanuts and fried shallots ensures a satisfying crunch in every bite.
- → What is the best way to prepare the dressing?
Whisk fish sauce, fresh lime juice, rice vinegar, brown sugar, minced garlic, and a bit of water until the sugar fully dissolves to create a balanced tangy dressing.
- → How should I serve this salad for optimal freshness?
Serve immediately after tossing all ingredients to preserve the crispness of vegetables and the crunch of toppings.