Description
This Vietnamese Crunch Noodle Salad is a refreshing and vibrant dish featuring tender shredded chicken, delicate rice vermicelli noodles, and a colorful medley of fresh vegetables and herbs. Tossed in a tangy and slightly sweet dressing made with fish sauce, lime juice, and brown sugar, this salad offers a perfect balance of savory, sweetness, and freshness. Topped with crunchy roasted peanuts and optional fried shallots, it creates a delightful contrast in textures. Ideal for a light lunch or dinner, this salad is quick to prepare yet packed with authentic Vietnamese flavors.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts (approximately 12.3 oz)
Noodles and Vegetables
- 7 oz dried rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 3 spring onions, thinly sliced
- 1 cup bean sprouts
Herbs
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves (optional)
Toppings
- 1/3 cup roasted peanuts, roughly chopped
- 2 tablespoons fried shallots (optional)
Dressing
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons light brown sugar
- 1 garlic clove, finely minced
- 1 small red chili, finely sliced (optional)
- 3 tablespoons water
Instructions
- Cook noodles: Prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Simmer chicken: Bring a pot of water to a boil and add the chicken breasts. Reduce heat to a gentle simmer and cook for 12 to 15 minutes until the chicken is fully cooked through. Remove the chicken from the water and allow it to cool slightly before shredding it finely using two forks.
- Prepare dressing: In a small bowl, whisk together the fish sauce, fresh lime juice, rice vinegar, light brown sugar, minced garlic, and water until the sugar is fully dissolved. If using, add the finely sliced red chili to infuse some heat into the dressing.
- Combine ingredients: In a large mixing bowl, combine the cooked noodles, shredded chicken, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, julienned cucumber, spring onions, and bean sprouts.
- Add herbs and dressing: Gently fold in the fresh cilantro, mint, and Thai basil leaves (if using) into the salad mixture. Drizzle the prepared dressing evenly over the salad and toss well to ensure all ingredients are coated and flavors meld together.
- Garnish and serve: Just before serving, sprinkle the roughly chopped roasted peanuts and optional fried shallots over the top of the salad to add an extra layer of crunch and flavor. Serve immediately for best texture and freshness.
Notes
- For a vegetarian or vegan version, omit the chicken and substitute fish sauce with a vegan-friendly alternative such as soy sauce or tamari.
- Make sure to rinse noodles under cold water after cooking to prevent clumping.
- You can adjust the amount of chili according to your heat preference or omit it entirely if desired.
- Fried shallots add a nice crunchy texture but are optional if not available.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
