Vietnamese Chicken Noodle Salad
Tender shredded chicken tossed with fresh rice noodles, herbs, and vegetables in a bright lime-fish sauce dressing. Ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 358
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a large pot. Add rice noodles and cook until tender, ~7 minutes. Drain and rinse with cold water.
Step 2
Julienne cucumber and carrots into thin matchsticks, or use a vegetable peeler to create thin ribbons.
Step 3
Whisk together fish sauce, lime juice, honey, and minced garlic in a small bowl until honey dissolves.
Step 4
Toss cooled noodles with shredded chicken, cucumber, carrots, and fresh herbs in a large bowl.
Step 5
Pour dressing over the salad and toss gently until evenly coated. Taste and adjust lime or fish sauce as needed.
Step 6
Divide among bowls and serve at room temperature or chilled.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- vegetable peeler (optional)
- small mixing bowl
- whisk
- large serving bowl
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