Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a bright lime-fish sauce dressing. Ready in under 20 minutes—a light, herbaceous summer meal.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 8 oz cooked chicken breast, shredded
- 6 oz rice noodles, 1/8-inch wide
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1 whole lime (juiced)
- 2 tbsp fish sauce
- ½ cup fresh herbs (mint, cilantro, or basil, chopped)
- ¼ cup crushed peanuts or roasted cashews
Instructions
- 1
Bring a pot of water to a boil. Add rice noodles and cook until tender, ~4 minutes.
- 2
Drain noodles and rinse under cold water until cool. Shake off excess water.
- 3
Julienne the cucumber and carrots into thin matchsticks, ~2 inches long.
- 4
In a small bowl, whisk together lime juice and fish sauce until combined.
- 5
Place noodles in a serving bowl. Top with chicken, cucumber, and carrots.
- 6
Pour dressing over the salad and toss until evenly coated.
- 7
Scatter fresh herbs and nuts on top. Serve immediately.
Tools you’ll need
- large pot
- colander
- cutting board
- sharp knife
- small bowl
- whisk
- serving bowl
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