Vietnamese Chicken Noodle Salad
Tangy, herbaceous noodle salad with seared chicken and a lime-fish sauce dressing. Fresh herbs and crunchy vegetables make this bright, satisfying meal ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 387
- Protein
- 32g
Ingredients
- ½ lb boneless, skinless chicken breast
- 4 oz rice noodles (vermicelli)
- 1 medium cucumber
- 1 medium carrots
- ½ cup fresh herbs (cilantro, mint, or basil, chopped)
- 1 whole lime
- 2 tbsp fish sauce
- 1 tbsp olive oil
Instructions
- 1
Boil rice noodles in salted water until tender, about 4 minutes. Drain and rinse under cold water.
- 2
Slice cucumber into thin matchsticks. Julienne carrots into thin strips.
- 3
Pat chicken dry. Season generously with salt and pepper on both sides.
- 4
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear chicken 5–6 minutes per side without moving. Interior should read 165°F.
- 6
Transfer chicken to a cutting board and let rest 3 minutes. Slice into bite-sized pieces.
- 7
Whisk together fish sauce and juice from 1 lime in a small bowl.
- 8
Toss noodles, cucumber, carrot, and fresh herbs in a large bowl.
- 9
Drizzle dressing over noodles and toss until evenly coated.
- 10
Top with sliced chicken and serve immediately.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
- meat thermometer
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