Vietnamese cuisine is known for its fresh ingredients, vibrant flavors, and harmonious balance of textures. One dish that perfectly embodies these qualities is Vietnamese Rice Noodle Salad with Chicken. With its colorful assortment of vegetables, tender chicken, and fragrant herbs, this salad offers a delightful blend of tastes and textures that will transport your taste buds straight to the streets of Vietnam. In this blog post, we’ll explore the art of crafting this delicious and healthy dish.
When the sweltering heat of a summer day hits, there’s nothing quite like indulging in a refreshing and flavorsome Vietnamese rice noodle salad. Whether you find yourself strolling the bustling streets of Vietnam or seeking respite in the comfort of your city apartment, this dish is a true palate pleaser. With quick and easy preparation, the rice noodles cooking in a flash and the chicken searing in under 10 minutes, this recipe is a lifesaver on busy days. Paired with an array of raw and crunchy vegetables, such as bean sprouts, carrots, cucumber, lettuce, and aromatic herbs, all bathed in the delectable Vietnamese condiment, nuoc cham, this salad is a celebration of simplicity and taste.
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.
Ingredients
- MARINADE:
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 2 tablespoon soy sauce
- SAUCE:
- 1 teaspoon garlic (minced)
- 1 teaspoon lemon/lime juice
- 2 tablespoons rice vinegar or white vinegar
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1 tablespoon of red chili flakes
- 1/2 cup cold water
- TO ASSEMBLE THE BOWLS:
- 7 ounces dried rice vermicelli noodles
- Bean sprouts
- Spring onion
- Carrot (julienned)
- Cilantro/Coriander
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Set aside.
- Season the chicken breast with salt and pepper and add ingredients under "Marinade" set aside for 30 minutes if you can otherwise, heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side or until cooked through.
- In a small bowl, whisk together ingredients listed under "to make the sauce". Adjust the seasoning to your taste preferences by adding more fish sauce or sugar if desired.
- Prepare your bowls: Add the rice vermicelli noodles into a bowl, add your vegetable toppings and chickem. Pour the dressing over the noodle mixture and toss again, ensuring everything is evenly coated.
- Enjoy your Vietnamese Rice Noodle Salad with Chicken immediately, savoring the explosion of flavors with every bite.
Notes
- Feel free to personalize your salad by adding other vegetables such as bell peppers, shredded cabbage, or sliced radishes.
- For a vegetarian or vegan version, you can substitute the chicken with tofu or tempeh marinated in soy sauce and sesame oil.
- If you prefer a spicier salad, add additional chili or a drizzle of sriracha sauce to the dressing.
- To enhance the salad's flavor, marinate the chicken in a combination of fish sauce, lime juice, and garlic for a few hours before cooking.
- Serve the salad chilled or at room temperature for a refreshing experience.