Pin this 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.
I first served this salad to my family on a warm summer day and everyone loved the crisp textures combined with the bold dressing.
Ingredients
- Chicken breasts: 2 boneless, skinless (about 350 g)
- Rice vermicelli noodles: 200 g dried
- Red cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Red bell pepper: 1, thinly sliced
- Cucumber: 1, julienned
- Spring onions: 3, thinly sliced
- Bean sprouts: 1 cup
- Fresh cilantro leaves: 1/2 cup
- Fresh mint leaves: 1/2 cup
- Fresh Thai basil leaves: 1/4 cup (optional)
- Roasted peanuts: 1/3 cup, roughly chopped
- Fried shallots: 2 tablespoons (optional)
- Fish sauce: 3 tablespoons
- Fresh lime juice: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Light brown sugar: 2 tablespoons
- Garlic clove: 1, finely minced
- Small red chili: 1, finely sliced (optional)
- Water: 3 tablespoons
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 Ingredients:
- In a large bowl, combine noodles, shredded chicken, cabbage, carrots, bell pepper, cucumber, spring onions, and bean sprouts.
- Add Herbs:
- Add cilantro, mint, and basil. Drizzle with the dressing and toss well to combine.
- Garnish and Serve:
- Top with chopped peanuts and fried shallots before serving.
Pin this My family enjoys this salad during weekend lunches, especially when we want something light yet satisfying that everyone can customize.
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
Pin this This salad is the perfect balance of flavors and textures that can brighten any meal.
Recipe Questions
- → How do I prepare the rice vermicelli noodles?
Cook the dried rice vermicelli noodles according to package instructions, then rinse under cold water to stop cooking and prevent sticking.
- → Can I substitute the chicken with a vegetarian option?
Yes, baked tofu combined with soy sauce works well as a plant-based alternative in this salad.
- → What fresh herbs are included in this dish?
The salad features fresh cilantro, mint, and optional Thai basil for an aromatic and bright flavor profile.
- → How can I achieve the crunchy texture in the salad?
Chopped roasted peanuts and fried shallots add a delightful crunch to balance the tender noodles and chicken.
- → Is the dressing sweet or tangy?
The dressing balances tangy lime juice and rice vinegar with sweet brown sugar and savory fish sauce for complexity.