Vietnamese Rice Noodle Salad with Chicken
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
466 kcal
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Course
Salad
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Cuisine
Vietnamese
Vietnamese Rice Noodle Salad with Chicken
Description
The dish starts by marinating boneless, skinless chicken thighs in garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil to impart a flavor-packed, tangy profile. The chicken is grilled or seared until cooked through. Rice vermicelli noodles are prepared and rinsed to maintain a tender yet slightly firm texture.
The salad assembles by combining the noodles with crunchy bean sprouts, julienned carrot, cucumber, and finely shredded romaine lettuce, alongside fresh mint and cilantro leaves. The chicken is sliced and added on top. The accompanying nuoc cham sauce, made with garlic, lime, rice vinegar, fish sauce, sugar, chili, and water, offers a well-rounded dressing that brightens the dish and complements all components.
This salad works well as a light main course or a refreshing side. Its combination of textures—soft noodles, crisp vegetables, tender chicken—and layers of sweet, sour, salty, and spicy flavors make it satisfying and adaptable to various palates.
Ingredients
For the chicken & marinade:
- 1 pound chicken thighs boneless, skinless
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
For the nuoc cham sauce:
- 3 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons rice vinegar or white vinegar
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
- 1/2 cup water cold
To assemble the bowls:
- 7 ounces rice vermicelli noodles dried
- vegetable oil
- 2 cups bean sprout
- 1 carrot julienned, large
- 1 cucumber julienned, seedless
- 6 leaves romaine lettuce (finely julienned)
- mint
- cilantro
Instructions
- In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
- To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 108mg | 36% |
| Sodium | 2204mg | 92% |
| Potassium | 774mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 6433IU | 129% |
| Vitamin C | 29mg | 32% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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