Vietnamese Noodle Salad with Grilled Chicken

Step 1

Pat the chicken breast dry with paper towels on both sides, removing all surface moisture so it will brown well when grilled.

Step 2

Place the chicken breast on a cutting board and cover it with plastic wrap. Use a meat mallet or the bottom of a heavy pot to pound it flat to an even 3/4-inch thickness, working from the center outward.

Step 3

In a small bowl, whisk together the lime juice and fish sauce until completely blended, about 10 seconds, to make the dressing.

Step 4

Trim the cucumber lengthwise from root end to tip, cutting off the skin in thin strips, rotating it after each cut until completely peeled.

Step 5

Cut the peeled cucumber in half lengthwise, then lay each half flat on the cutting board and slice crosswise into thin half-moons about 1/8-inch thick.

Step 6

Roughly tear the mint and cilantro leaves with your fingers into bite-sized pieces, keeping them separate in two piles.

Step 7

Bring a large pot of water to a rolling boil over high heat — you should see big, rapid bubbles breaking the surface constantly, about 10 minutes.

Step 8

Add the rice noodles to the boiling water and stir gently with a fork to separate them, then cook until they are soft enough to bite through easily but still have a slight chew, about 5–6 minutes.

Step 9

Pour the noodles into a colander in the sink and rinse them under cold running water for 15 seconds, stirring gently with your fingers to separate any clumps.

Step 10

Set the colander aside to let the noodles drain completely while you cook the chicken, about 2 minutes.

Step 11

Heat a 12-inch skillet over medium-high heat until it is very hot — a drop of water should immediately sizzle and evaporate within 1 second, about 2 minutes.

Step 12

Place the flattened chicken breast in the hot skillet and listen for an immediate, steady sizzle. Do not move it — let it cook without touching for 5 minutes until the underside turns golden brown.

Step 13

Flip the chicken breast over using tongs and cook the other side without moving it for 4–5 minutes until that side is also golden brown and a meat thermometer inserted in the thickest part reads 165°F.

Step 14

Transfer the cooked chicken to a clean cutting board and let it rest for 2 minutes so the juices settle inside, making it juicier when you slice it.

Step 15

Divide the drained rice noodles evenly between two bowls, forming a loose nest in the bottom and sides of each bowl.

Step 16

Slice the rested chicken against the grain — find the lines running through the meat and cut across them at a perpendicular angle into strips about 1/4-inch thick.

Step 17

Arrange the sliced chicken on top of the noodles in each bowl, fanning the slices or stacking them in the center.

Step 18

Place the cucumber slices in a small pile to the side of the chicken on each bowl.

Step 19

Scatter the torn mint leaves over the top of each bowl, covering as much of the surface as possible.

Step 20

Scatter the torn cilantro leaves over the mint, so both herbs are visible on the surface.

Step 21

Sprinkle the crushed peanuts evenly over the top of each bowl as a final garnish.

Step 22

Drizzle the lime-fish sauce dressing over each bowl, pouring it in a thin stream across the noodles and chicken, then serve immediately.