Next time you’re in need of a truly unique and delicious salad, try this Vietnamese chicken rice noodle salad – it will not disappoint.
I’m in with the flavors and freshness happening in this salad! So so SO in love.
As I was looking at all the fresh herbs in my garden and the quick pickled vegetables I had in my fridge, my mind was drawn back to a time I had this amazing chicken salad at a Vietnamese restaurant, years ago. I immediately knew what I was going to be making for dinner – a Vietnamese chicken rice noodle salad! I love that with Vietnamese salads all the components are on top of of the salad and then as you pour the dressing on you mix it together.
This salad really packs a flavor punch.
The chicken is marinated in lime juice, garlic and cilantro which makes it supper yummy in and of itself, but then when you add that on top of a bed of rice noodles and pour the delicious dressing on and mix everything together – it makes an unforgettable salad.
There are a few other things that make this such a great salad 1-it can be served warm (warm noodles and chicken) or cold (perfect for lunches!) 2-it is gluten free because the noodles one uses for this recipe are rice noodles (vermicelli noodles) 3-you can really customize it to whatever vegetables you have on hand, if you don’t have pickled vegetables that is ok too, you can just use sliced up veggies and 4-this salad can be made in under 30 minutes!
- For the chicken:
- 1 lb chicken breasts cut into strips (or chicken tenders)
- 1 lime juiced
- 2 garlic cloves pressed
- 1/4 cup cilantro chopped
- 1/4 cup basil chopped (optional, you could use 1/2 cup cilantro and no basil)
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- For the dressing:
- 2 tablespons brown sugar
- 1/4 cup rice wine vinegar
- 2 limes juiced
- 3 tablespoons fish sauce
- 2 garlic cloves pressed
- 1 inch of fresh ginger minced
- 1 teaspoon red pepper flakes
- 1 teaspoon cilantro finely chopped
- For the salad:
- 1 package 8.8oz rice noodles (vermicelli)
- 1/2 cup peanuts toasted and roughly chopped
- 1/2 cup mint chopped
- 3 green onions chopped
- 2 cucumbers finely sliced
- 1 cup pickled vegetables finely sliced (or 2 large carrots, finely sliced)
- Start by marinating the chicken, place chicken strips in a bowl and squeeze lime juice over them, add in the garlic, herbs, canola oil and salt, stir a few times so that all the chicken is covered in marinade. Let marinade for 10 minutes.
- Remove the chicken from the marinade and cook them over high heat in a non stick frying pan until no more pink remains and chicken is cooked through, set aside.
- While the chicken is cooking, make the dressing by simply whisking together all the ingredients and then set it aside.
- Cook rice noodles according to package instructions - note, they cook a lot faster than regular noodles and you want to make sure not to overcook them, for mine I boiled water, then turned the heat off, put the noodles in for 4 minutes, then drained the water and they were done.
- While the rice noodles are cooking, chop up the ingredients for the top of the salad (mint, green onions, cucumbers - I use a mandolin to get them super thin, and cut up pickled vegetables or carrots into matchsticks) and roast the peanuts (bake at 350 on an aluminum lined baking sheet for 5 minutes.)
- When ready to assemble the salad divide noodles into bowls, top with 2 chicken strips, then place a pinch of peanuts, mint and green onion on top of the noodles, then place about half a cup of cucumbers per salad and a few carrot matchsticks (about 10) on each salad. Stir/shake the dressing, then pour over the salad bowls -and enjoy!
Little Cooking Tips says
That is an excellent salad Phi! We never had a Vietnamese salad before, and this one looks like a great way to try it! The dressing is very interesting and makes this truly an unforgettable salad, like you mentioned!
Great work! Off we go to see the rest of your posts!:)
The flavors of this Vietnamese salad are super delicious, it’s definitely THE salad to try, thanks for stopping by!
Caroline Taylor says
My perfect dinner; it looks so good and really healthy too. Could just go a bowl right now!
This Vietnamese chicken rice noodle bowl is definitely delicious and healthy, it’s soooo good – you’d love it!
Jess @ whatjessicabakednext says
This rice noodle salad looks divine, Phi! I love Vietnamese food and flavours! So beautiful and colourful!
They say we eat with our eyes too, right? So I’m all about dishes that are super colorful – thank you so much for commenting 🙂
I pinned this IMMEDIATELY. I love all of the flavors and textures of vietnamese food, and I also love that you packed so many healthy veg and fresh herbs in here.
Thank you so much – Vietnamese food is one of my favorites, it’s so fresh and delicious!
The Gourmet Gourmand says
So appetizing.. your photography is gorgeous! I love love love Vietnamese food and have had a few noodle bowls- not a chicken noodle bowl though. The fish sauce dressing is always my favorite part though 🙂 Love this!
Thank you SO much for your kind words about my photography, I really appreciate it! I have generally had beef or tofu bowls at Vietnamese restaurants too, but I had a version with chicken that I fell in love with (what this salad is based on) and I absolutely cannot get enough of it, I could seriously eat this ever day 🙂
Dannii @ Hungry Healthy Happy says
I ate this so much when we were in northern Thailand – I haven’t recreated it back at home yet, but I will try your recipe when I get back 🙂
I think you’re going to love this recipe when you try it! I’d love to know how it compares to the real thing – I’m dying to travel to that region of the world!
oh this looks so yummy!!
Thank you so much!
Hi Phi, I could eat this day in and out, love everything about this salad.
Thank you so much! I too could eat this every day – I love recreating food I’ve had at restaurants, it makes the meal that much more special!
Rebecca@Figs and Pigs says
This looks delicious Phi so healthy but flavourful.
I love when dishes are super flavorful but just so happen to be healthy, like this one, it’s all-around delish 🙂
Rachel @ Bakerita says
Can I have this for lunch?! It looks amazing!!
I’ll be right over with some 😉 Thank you so much for the comment Rachel, this salad is definitely super yummy!
I could eat this for dinner every night of the week! I’m always craving Vietnamese!
I’m the exact same way-give me Vietnamese food any day of the week and I’m a happy girl! And, it tastes so good when it’s homemade!
Nicole @ Young, Broke and Hungry says
Oh my! This salad looks beautifully tasty.
Thank you so much, this is definitely one super tasty salad 🙂
Lynn Lovejoy says
OMG girl this is so adventurous! Thank you for coming up with this recipe for me to try! So creative…so happy to call you my friend!
Awe, thank you so much girl, your comments always make me so happy! I think you’d love this recipe, I would just use green onions instead of cilantro in the marinade. Love you!
These photos are beautiful! Such a gorgeous and delicious-looking salad!
Thank you so much for your lovely compliment Sues, much appreciated 🙂