Pin 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 love making this Vietnamese Crunch Noodle Salad for my family because it brings bright flavors and different textures that everyone enjoys, especially on warm days.
Ingredients
- Chicken breasts: 2 boneless skinless chicken breasts 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: 1/4 cup optional
- Roasted peanuts: 1/3 cup roughly chopped
- Fried shallots: 2 tablespoons optional
- 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: 1 finely sliced optional
- Water: 3 tablespoons
Instructions
- Prepare 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 salad:
- In a large bowl combine noodles shredded chicken cabbage carrots bell pepper cucumber spring onions and bean sprouts.
- Add herbs and toss:
- 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.
Pin This salad always brings my family together especially during warm afternoons when we want a light but satisfying meal.
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.
Nutritional Information
Calories 390 Total Fat 11 g Carbohydrates 45 g Protein 28 g per serving
Pin This salad is a perfect balance of freshness and flavor ideal for quick meals or entertaining guests.
Recipe FAQ
- → How do I cook the rice vermicelli noodles properly?
Cook the rice vermicelli noodles according to package instructions, usually by soaking or briefly boiling, then rinse under cold water to stop cooking and prevent sticking.
- → Can I substitute chicken with another protein?
Yes, baked tofu works well as a vegetarian alternative, paired with soy sauce instead of fish sauce to maintain flavor balance.
- → What gives the salad its crunch?
The crunch comes from shredded cabbage, carrots, bean sprouts, and the addition of roasted peanuts and fried shallots as a garnish.
- → How can I adjust the salad's heat level?
Adjust the amount of finely sliced red chili in the dressing according to your preferred spiciness, or omit it entirely for a milder dish.
- → Is this dish suitable for a quick meal?
Using pre-cooked rotisserie chicken can significantly reduce preparation time while keeping all flavors intact for a quick, satisfying meal.