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 family favorite because of its bright flavors and perfect balance of textures.
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 dish brings warmth to family gatherings with its crunchy textures and fresh flavors enjoyed by all ages.
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 vibrant salad is not only delicious but also packs a nutritious punch perfect for any occasion.
Kitchen Guide
- → How do I prepare the noodles for this salad?
Cook dried rice vermicelli noodles according to package instructions, then drain and rinse under cold water to stop cooking and keep them firm.
- → Can I use a different protein than chicken?
You can substitute shredded rotisserie chicken for convenience or baked tofu for a vegetarian-friendly option.
- → What herbs enhance the flavor of this salad?
Cilantro, fresh mint, and Thai basil leaves provide aromatic freshness that complements the vegetables and dressing.
- → How can I adjust the heat level in the dish?
Adding or omitting thinly sliced red chili allows you to control the spiciness to suit your preference.
- → What are good alternatives if I have nut allergies?
Omit the roasted peanuts or replace them with toasted sesame seeds for crunch without allergens.
- → How should I serve this salad for best texture?
Serve immediately after tossing the dressing to maintain the crispness of vegetables and crunch of peanuts.