Vietnamese Chicken Noodle Salad
Tender rice noodles tossed with shredded chicken, fresh herbs, and a tangy lime-fish sauce dressing. Ready in 20 minutes—bright, herbaceous, and perfectly balanced.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil rice vermicelli in salted water until tender, 3-4 minutes. Drain and rinse under cold water.
Step 2
Julienne cucumber and carrots into thin matchsticks or use a vegetable peeler for ribbons.
Step 3
Whisk lime juice, fish sauce, and olive oil in a small bowl until emulsified.
Step 4
Combine cooked noodles, chicken, cucumber, and carrots in a large bowl.
Step 5
Pour dressing over salad and toss until evenly coated.
Step 6
Top with fresh mint and cilantro. Serve at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small mixing bowl
- whisk
- large serving bowl
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