Sweetphi logo

Vietnamese Chicken Rice Noodle Salad

· 28 Comments

Jump to Recipe Print Recipe

Next time you’re in need of a truly unique and delicious salad, try this Vietnamese chicken rice noodle salad – it will not disappoint.

Vietnamese chicken rice noodle salad from @sweetphi this image

I’m in with the flavors and freshness happening in this salad! So so SO in love.

Vietnamese chicken rice noodle salad ingredients from @sweetphi

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.

Sliced carrots for a Vietnamese chicken rice noodle salad from @sweetphi

This salad really packs a flavor punch.

Vietnamese chicken salad dressing from @sweetphi

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.

Vietnamese chicken rice noodle salad from @sweetphi

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!

Vietnamese Chicken Rice Noodle Salad

No ratings yet
Print Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients

  • 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)

Instructions

  • 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!

 

 

Related Posts

Did you make this recipe? Hashtag with us! Be sure to follow/tag  @philiakelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”
Get the Weekly Newsletter

Reader Interactions

Comments

  1. 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!:)
    xoxoxo

    Reply

  5. 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!

    Reply

    • Sweetphi says

      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 🙂

      Reply

    • Sweetphi says

      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!

      Reply

    • Sweetphi says

      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!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating