Best Vietnamese Chicken Vermicelli Salad Recipes

VIETNAMESE CHICKEN SALAD

Vietnamese Chicken Salad image

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Provided by Nagi

Number Of Ingredients 17

Ingredients

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
1/2 red onion (, very finely sliced (so it's floppy))
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
1 large carrot (, peeled then julienned (I use a shredder))
1 large chilli (, deseeded then julienned, optional (Note 3))
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce ((sub light or all purpose soy sauce))
1/4 cup canola oil ((or vegetable, grapeseed, peanut))
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Steps:

Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
Serve sprinkled with lots of peanuts! (Note 6)

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

BUN GA NUONG (CHICKEN AND VERMICELLI)

Bun Ga Nuong (Chicken and Vermicelli) image

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

Provided by Moira Hodgson

Categories dinner, pastas, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 whole chicken breasts, split to make 4 pieces
2 cloves garlic, finely chopped
2 shallots, finely chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup dry rice vermicelli (available in Asian grocery stores)
1 small head of iceberg lettuce, shredded
2 cucumbers, sliced
1/4 cup fresh mint, chopped
1/4 cup unsalted roasted peanuts, chopped
1/2 cup water
Juice of 1 lime
4 tablespoons Vietnamese fish sauce
1 tablespoon sugar
1 clove garlic, chopped
1 tablespoon chopped red chili pepper
2 tablespoons vegetable or olive oil

Steps:

Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
Grill the chicken on both sides until done. Cut into bite-size pieces.
In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams

VIETNAMESE CHICKEN VERMICELLI SALAD

Vietnamese Chicken Vermicelli Salad image

From THE GOURMET GOURMAND blog. You'll need time in advance to marinade. The actual cook time is quick.

Provided by gailanng

Categories Chicken Breast

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 chicken breasts, pounded thin 1/4 inch thin
1/4 cup sugar
2 shallots, minced
2 teaspoons low sodium soy sauce
2 teaspoons fish sauce
2 tablespoons olive oil
2/3 cup warm water
1/4 cup fish sauce
1/4 cup lime juice (juice of about 3 limes)
3 tablespoons sugar
1 tablespoon rice wine vinegar
1 red Thai chile, cored, seeded and sliced thin
1 garlic clove, minced
1 tablespoon shredded English cucumber
1 tablespoon shredded carrot
8 ounces rice vermicelli, dry
1/2 head red leaf lettuce or 1/2 head green leaf lettuce, sliced thin
1 small English cucumber, peeled and shredded (or julienned)
1 carrot, shredded
1/2 cup roasted peanuts, chopped
cilantro, to taste
mint leaf, to taste
basil leaves, to taste

Steps:

To prepare the Chicken Marinade:.
In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside.
Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn.
Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
Stir until caramel becomes liquidy. Set mixture aside to cool.
Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken.
Marinate for at least 1 hour and up to overnight.
To prepare the noodles:.
Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
To prepare the Nuoc Cham:.
Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
To grill the Chicken:.
Brush a grill pan with vegetable oil and bring to high heat.
Remove chicken from marinade and blot with paper towel to remove excess moisture.
Grill for about 3-4 minutes per side or until chicken is completely cooked through.
Let rest for 5 minutes before slicing.
To serve:.
Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste.
Top salads with sliced grilled chicken.
Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
Makes 4 noodle bowls.