Best Vietnamese Chicken Rice Noodle Salad Recipes

VIETNAMESE CHICKEN AND RICE NOODLE SALAD

Steps:

• Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
• Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
• Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
• Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
• Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
• Add more peanuts and fresh herbs if desired and enjoy.

VIETNAMESE RICE NOODLE SALAD WITH CHICKEN

Steps:

• In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
• Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
• Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
• Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
• To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

VIETNAMESE RICE NOODLE SALAD

Steps:

• Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
• Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
• Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

VIETNAMESE CHICKEN NOODLE SALAD

Steps:

• Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
• Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
• Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
• Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
• Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.