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 first served this to my family on a warm summer day and it was an instant hit with everyone praising the perfect balance of flavors and crunch.
Ingredients
- Chicken breasts: 2 boneless, skinless (about 350 g)
- Rice vermicelli noodles: 200 g dried
- Red cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Red bell pepper: 1, thinly sliced
- Cucumber: 1, julienned
- Spring onions: 3, thinly sliced
- Bean sprouts: 1 cup
- Fresh cilantro leaves: 1/2 cup
- Fresh mint leaves: 1/2 cup
- Fresh Thai basil leaves (optional): 1/4 cup
- Roasted peanuts: 1/3 cup, roughly chopped
- Fried shallots (optional): 2 tablespoons
- Fish sauce: 3 tablespoons
- Fresh lime juice: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Light brown sugar: 2 tablespoons
- Garlic clove: 1, finely minced
- Small red chili (optional): 1, finely sliced
- Water: 3 tablespoons
Instructions
- Cook noodles:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Cook chicken:
- 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.
- Make dressing:
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, brown sugar, garlic, chili (if using), and water until sugar dissolves.
- Combine ingredients:
- In a large bowl, combine noodles, shredded chicken, cabbage, carrots, bell pepper, cucumber, spring onions, and bean sprouts.
- Add herbs and dress:
- Add cilantro, mint, and basil. Drizzle with the dressing and toss well to combine.
- Garnish and serve:
- Top with chopped peanuts and fried shallots before serving.
Save This salad quickly became a family favorite especially for summer meals shared outdoors.
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 Enjoy this fresh and flavorful salad either as a light lunch or a vibrant dinner addition.
Recipe Guide
- → What type of noodles are used?
Dried rice vermicelli noodles are used for their delicate texture and ability to absorb flavors.
- → How do I shred the chicken properly?
Cook chicken breasts until tender, then use two forks to pull the meat apart into thin, even strips.
- → Can I adjust the spiciness?
Yes, you can add or omit the small red chili in the dressing to suit your preferred heat level.
- → What provides the dish's crunch?
Roasted peanuts and optional fried shallots add a satisfying crunch texture to complement the fresh vegetables.
- → Are there vegetarian alternatives?
For a vegetarian variation, substitute chicken with baked tofu and replace fish sauce with soy sauce.