Vietnamese Chicken Noodle Salad
Quick, bright, and satisfying — shredded chicken tossed with rice noodles, fresh herbs, and a tangy lime-fish sauce dressing. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
lightrefreshingvietnamesechickentenderchewyweeknightmeal-prep
Ingredients
- 1.5 cups cooked shredded chicken
- 4 oz rice noodles (banh hoi or thin vermicelli)
- 1 cup fresh herbs (cilantro, mint, Thai basil), chopped
- 1 medium cucumber
- 2 whole lime
- 2 tbsp fish sauce
- ½ tbsp sugar
Instructions
- 1
Boil water in a pot. Add rice noodles and cook until just tender, 3-4 minutes. Drain and rinse under cold water until cool.
- 2
Slice cucumber lengthwise in half, then cut into 1/4-inch half-moons.
- 3
Juice both limes into a small bowl. Whisk in fish sauce and sugar until sugar dissolves.
- 4
Toss noodles with shredded chicken, cucumber, and herbs in a large bowl.
- 5
Pour dressing over the salad and toss gently until everything is coated. Serve immediately.
Tools you’ll need
- pot
- colander
- small bowl
- whisk
- large bowl
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