Vietnamese Chicken Noodle Salad

This Vietnamese Chicken Noodle Salad is everything you want in a summer meal — light, fresh, full of flavour and incredibly easy to make.

Tender lemongrass chicken is paired with soft vermicelli noodles, crunchy vegetables, fragrant herbs and a perfectly balanced dressing that brings everything together beautifully.

Best of all, it’s ready in under 30 minutes, making it ideal for busy weeknights or relaxed summer entertaining.

This is one of those recipes that feels a little special without being complicated. There’s minimal cooking involved, simple prep and plenty of flexibility to suit what you already have in the fridge.

Serve it as a light dinner, an easy lunch, or as a fresh side dish alongside grilled meats. It’s a guaranteed crowd-pleaser the whole family will love.

chicken, noodle, rice noodle, salad, summer salads, fresh herbs, lemongrass

salad

Vietnamese, Asian

Yield: 4-5

Author: Ange Zahn

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Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad is definitely one of my favourite takeaway meals, especially during the summer months. It is so light and full of flavour with the combination of fresh herbs, crispy vegetables, fragrant sauce and marinated chicken. You will be going back for more!

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

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Ingredients

Lemongrass Chicken

• 1 kg chicken thigh fillets
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 5 cloves garlic, crushed
• 1 tablespoon lemongrass paste
• 1 tablespoon vegetable oil (for cooking)

Nuoc Cham Sauce

• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• ¼ cup water
• 1 teaspoon sesame oil
• 1 ½ - 2 tablespoons brown sugar
• 1 lime, juiced
• 1-2 tablespoons sweet chilli sauce (or ½ red chilli finely chopped)

Noodle Bowls

• 1 packet dried vermicelli noodles (prepare according to instruction on the packet)
• 1 cup purple cabbage, finely chopped
• 1 Lebanese cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• ⅓ cup coriander leaves, roughly chopped
• ⅓ cup mint leaves, roughly chopped
• ¼ cup roasted unsalted peanuts, roughly chopped
• 1 lime, wedged for serving

Instructions

Lemongrass Chicken

1. Cut the chicken into bite sized pieces and place into a snap lock bag.
2. Pour the marinade over the chicken, seal the bag and massage the marinade into the chicken.
3. Place in the fridge to marinate for a few hours or overnight.
4. When ready to cook, preheat a frypan on medium-high heat and heat the vegetable oil. Cook the chicken until caramelised and cooked through. Place into a serving dish.

Nuoc Cham Sauce

1. Combine all ingredients into a small bowl. Gently stir until the sugar has dissolved. Serve alongside the salad. Pour over the salad prior to eating.

Noodle Bowls

1. To assemble the bowls, place noodles in the bottom of the bowl and top with marinated chicken, cabbage, cucumber, carrots, bean sprouts, coriander, mint and crushed peanuts. Spoon over desired amount of sauce and add a squeeze of lime if desired.

Notes

I like to serve the salad ingredients on a platter and the chicken and the noodles in their own bowls. This allows everyone to build their own salad bowls.

Nutrition Facts

Calories

831.7

Fat

55.25 g

Sat. Fat

13.15 g

Carbs

37.16 g

Fiber

5.77 g

Net carbs

31.39 g

Sugar

17.57 g

Protein

51.2 g

Sodium

1891.56 mg

Cholesterol

245 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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