Vietnamese Crunch Noodle Salad

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 became a favorite in my family because it combines fresh ingredients with an easy dressing that brightens every bite

Ingredients

• Proteins: 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

Step 1:

Cook the rice vermicelli noodles according to package instructions Drain and rinse under cold water Set aside

Step 2:

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

Step 3:

In a small bowl whisk together fish sauce lime juice rice vinegar brown sugar garlic chili (if using) and water until sugar dissolves

Step 4:

In a large bowl combine noodles shredded chicken cabbage carrots bell pepper cucumber spring onions and bean sprouts

Step 5:

Add cilantro mint and basil Drizzle with the dressing and toss well to combine

Step 6:

Top with chopped peanuts and fried shallots before serving

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We often enjoy this salad on warm afternoons together as a family it's always a hit because of the fresh ingredients and vibrant flavors

Variations

Substitute rotisserie chicken for a quicker preparation or baked tofu to make this dish vegetarian

Serving Suggestions

Pair with a light soup or spring rolls for a complete Vietnamese-inspired meal

Storage

Store dressing separately to keep noodles crisp and assemble just before serving

Save

The combination of fresh herbs and crunchy peanuts really elevates the flavor making it a refreshing meal you will want to make again

Recipe Help & Answers

→ Can I prepare the chicken in advance?

Yes, cooking and shredding chicken ahead saves time and the flavors meld well when mixed just before serving.

→ What noodles are best for this dish?

Dried rice vermicelli noodles work best, offering a delicate texture that soaks up the dressing nicely.

→ How can I make the salad spicier?

Include sliced fresh chili in the dressing or sprinkle chili flakes on top for an added kick.

→ Are there vegetarian alternatives for the protein?

Baked tofu seasoned with soy sauce replaces chicken and fish sauce for a plant-based version without losing flavor.

→ What is the best way to keep the salad crisp?

Serve immediately after tossing to maintain the crunch of fresh vegetables and peanuts.