Best Vietnamese Style Chicken Noodle Salad Recipes

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 NOODLE SALAD WITH LEMONGRASS CHICKEN

Steps:

• Place chicken into a large zip-top freezer bag.
• Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
• Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
• Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
• Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
• Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

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.

VIETNAMESE CHICKEN NOODLE SALAD

Steps:

• Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Remove the chicken from the water and set aside to cool for about 10 minutes.
• Coarsely shred chicken and place in a large mixing bowl.
• Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain the noodles well.
• Place the salad dressing ingredients in a screw top jar and shake well until combined.
• Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine.
• Drizzle with dressing and gently toss to combine.
• Divide the salad among serving plates and serve immediately.

VIETNAMESE CHICKEN & NOODLE SALAD

Steps:

• Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
• Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
• Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
• Serve immediately.

VIETNAMESE STYLE CHICKEN NOODLE SALAD

Steps:

• For the dressing. In a saucepan over medium heat combine the sugar, rice vinegar, fish sauce , ginger and garlic. Cook stirring constantly until sugar dissolves and mixture is syrupy. Remove from heat. Remove ginger and garlic and discard. Let cool and keep in fridge until ready to make salad.
• For the chicken. Mix the hoisin sauce, oyster sauce and peanut oil together. Place a skillet over medium high heat. Add the chicken and the sauce mixture and cook until the chicken is done and sauce is thickened. Remove from heat and let cool.
• For the veggies and noodles. Bring a large pan of water to a boil. Remove from heat and add the rice noodles and let sit 10 minutes. Meanwhile cut up all your fresh veggies. Once the noodles are soft. Drain and rinse under cold water.
• To serve place noodles in a bowl. Top with chicken then add fresh veggies. Pour some dressing on top and finish with fresh cilantro and Thai basil