Vietnamese Chicken Noodle Salad
Cool, tangy rice noodles with shredded chicken, fresh herbs, and a punchy lime-fish sauce dressing. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- 12 oz cooked shredded chicken
- 6 oz rice noodles (8 mm width)
- 1 medium cucumber
- 2 medium carrots
- 1 cup fresh mint and cilantro, packed
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp sugar
Instructions
- 1
Boil water in a large pot. Add rice noodles and cook until tender, about 8 minutes. Drain and rinse under cold water until cool.
- 2
Julienne the carrots into thin matchsticks. Slice the cucumber into thin rounds.
- 3
Stir together lime juice, fish sauce, and sugar in a small bowl until sugar dissolves.
- 4
Place cooled noodles in a large bowl. Add chicken, carrots, cucumber, and half the herbs.
- 5
Pour dressing over the salad and toss until evenly coated.
- 6
Divide among bowls and top with remaining fresh herbs. Serve cold.
Tools you’ll need
- large pot
- colander
- vegetable peeler or mandoline
- small mixing bowl
- large mixing bowl
- serving bowls
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