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Vietnamese Chicken and Rice Vermicelli Salad Recipe
5 from 15 votes

Vietnamese Chicken and Rice Vermicelli Salad Recipe

Vietnamese Chicken and Rice Vermicelli Salad is a perfect salad entree. Bun is a Vietnamese entree salad with rice vermicelli, vegetables, grilled chicken or other meats, topped with peanuts, and served with nuoc cham, a fish based sweet and sour sauce.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 219 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 garlic finely minced, cloves
  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • 1 pound chicken tenderloin
  • 4 oz rice noodle bahn pho, small
  • 1 romaine lettuce chopped, heart
  • 1 English cucumber sliced
  • 1 cup carrots julienned
  • cilantro garnish, or mint
Sauce Ingredients:
  • 2 tablespoons lime juice juice of ½ lime
  • 2 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon Sriracha sauce
  • 1 clove garlic finely minced
  • ¼ cup water hot

Notes

  • Prep ahead option: marinate the chicken and prepare the vegetables, herbs, and sauce ahead of time. Cook the rice noodles and chicken right before serving and eating.