5.0 from 180 votes
Vietnamese Rice Noodle Salad with Chicken
This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 466 kcal
Course:
Salad
Cuisine:
Vietnamese
Ingredients
For the chicken & marinade:
- 1 pound boneless, skinless chicken thighs
- 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 cold water
To assemble the bowls:
- 7 ounces dried rice vermicelli noodles
- vegetable oil
- 2 cups bean sprouts
- 1 large carrot (julienned)
- 1 seedless cucumber (julienned)
- 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.
Cup of Yum
Nutrition Information
Calories
466kcal
(23%)
Carbohydrates
68g
(23%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
108mg
(36%)
Sodium
2204mg
(92%)
Potassium
774mg
(22%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
6433IU
(129%)
Vitamin C
29mg
(32%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466
% 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.