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.
This salad has quickly become a favorite in my household for its balance of textures and bright flavors that are perfect for warmer days.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 350 g)
- Noodles: 200 g dried rice vermicelli noodles
- Vegetables: 1 cup shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper thinly sliced, 1 cucumber julienned, 3 spring onions thinly sliced, 1 cup bean sprouts
- Herbs: 1/2 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, 1/4 cup fresh Thai basil leaves (optional)
- Crunch & Garnish: 1/3 cup roasted peanuts roughly chopped, 2 tablespoons fried shallots (optional)
- Dressing: 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 2 tablespoons light brown sugar, 1 garlic clove finely minced, 1 small red chili finely sliced (optional), 3 tablespoons water
Instructions
- Cook Noodles:
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare 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 & Toss:
- Add cilantro, mint, and basil. Drizzle with the dressing and toss well to combine.
- Garnish & Serve:
- Top with chopped peanuts and fried shallots before serving.
Save My family especially enjoys this salad on sunny weekends when we want something light but flavorful to share together.
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
Per serving: Calories 390, Total Fat 11 g, Carbohydrates 45 g, Protein 28 g
Save This salad is best enjoyed fresh but can be prepped ahead by keeping the dressing separate until serving.
Common recipe questions
- → What type of noodles are best for this salad?
Dried rice vermicelli noodles work best as they are light and soak up the dressing well without becoming mushy.
- → Can I substitute the chicken with a vegetarian option?
Yes, baked tofu with soy sauce is a great alternative to maintain protein and flavor balance.
- → How should the dressing be prepared?
Whisk together fish sauce, lime juice, rice vinegar, brown sugar, minced garlic, and water until sugar dissolves for a tangy, balanced dressing.
- → What herbs add the most flavor in this dish?
Fresh cilantro, mint, and Thai basil bring aromatic freshness and authenticity to the salad.
- → How can I add more crunch to the salad?
Roasted peanuts and fried shallots sprinkled on top provide a satisfying crunchy texture.
- → Is it possible to reduce the spiciness in the salad?
Yes, simply omit the red chili or adjust the amount according to your preferred heat level.