Vietnamese Chicken Noodle Salad
Tender chicken, fresh herbs, and crispy vermicelli tossed in a bright lime-fish sauce dressing. Light, vibrant, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
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Ingredients
- 8 oz cooked chicken breast, shredded
- 4 oz dried rice vermicelli noodles
- 1 medium cucumber, julienned
- ½ cup fresh mint and cilantro, chopped
- 1 whole lime (juiced)
- 2 tbsp fish sauce
- 1 tbsp olive oil
Instructions
- 1
Cook vermicelli in boiling salted water until tender, ~6 minutes. Drain and rinse with cold water.
- 2
Whisk lime juice, fish sauce, and olive oil together in a small bowl.
- 3
Add noodles, shredded chicken, cucumber, and herbs to a bowl.
- 4
Pour dressing over the bowl and toss until evenly coated. Serve immediately.
Tools you’ll need
- large pot
- colander
- small bowl
- whisk
- large serving bowl
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