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Vietnamese Chicken Noodle Salad
Chilled rice noodles tossed with shredded chicken, fresh herbs, and a tangy lime-fish sauce dressing. Light, bright, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
lightrefreshingvietnamesechickentendercrunchySaladweeknight
Ingredients
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Open the appInstructions
Step 1
Boil rice noodles in salted water until tender, 4–5 minutes.
Step 2
Drain noodles and rinse under cold water until cooled.
Step 3
Whisk lime juice, fish sauce, and olive oil in a small bowl.
Step 4
Toss cooled noodles with dressing in a large bowl.
Step 5
Add chicken, cucumber, carrots, and herbs. Toss gently to combine.
Step 6
Serve cold or at room temperature.
Tools you’ll need
- large pot for boiling
- colander
- small mixing bowl
- whisk
- large serving bowl
- knife and cutting board
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