Vietnamese Chicken Noodle Salad
Tender rice noodles tossed with shredded chicken, fresh herbs, and a tangy lime-fish sauce dressing. Ready in 20 minutes—bright, herbaceous, and perfectly balanced.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
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Ingredients
- 8 oz rice vermicelli noodles
- 2 cups cooked shredded chicken
- 1 whole cucumber
- 2 whole carrots
- 1 cup fresh mint and cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp olive oil
Instructions
- 1
Boil rice vermicelli in salted water until tender, 3-4 minutes. Drain and rinse under cold water.
- 2
Julienne cucumber and carrots into thin matchsticks or use a vegetable peeler for ribbons.
- 3
Whisk lime juice, fish sauce, and olive oil in a small bowl until emulsified.
- 4
Combine cooked noodles, chicken, cucumber, and carrots in a large bowl.
- 5
Pour dressing over salad and toss until evenly coated.
- 6
Top with fresh mint and cilantro. Serve at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small mixing bowl
- whisk
- large serving bowl
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