Vietnamese Chicken Noodle Salad
This fresh and flavour-packed Vietnamese Chicken Noodle Salad combines tender lemongrass chicken, rice vermicelli noodles, crunchy vegetables and fresh herbs with a delicious sweet, salty and tangy Vietnamese-style dressing. Serve everything build-your-own style for an easy family dinner that everyone can make their own.
A Little Story Behind This Recipe
Vietnamese Chicken Noodle Salad has been a favourite in our house for years, but my love for it actually started with a little Vietnamese takeaway down the road from us when we lived in Melbourne.
We used to order their chicken noodle salad quite often. Soft rice noodles, flavour-packed chicken, crunchy vegetables, loads of fresh herbs and that delicious dressing poured over the top.
After enjoying one too many takeaways, I decided it was time I learned how to make it myself!
Fast forward five years and I’m now living in Vietnam. We had a Vietnamese noodle salad for dinner a few nights ago and it instantly took me back to those Melbourne days. And while I probably shouldn’t say this when we’ve only just arrived in Vietnam… I think I actually like my homemade version better!
The Vietnamese rice vermicelli noodle bowl is known as bún, and you’ll find all sorts of variations topped with different meats, vegetables and fresh herbs. With chicken, you may see it called bún gà, or bún gà nướng when made with grilled chicken.
My homemade version is quite easy to make with just a few simple steps. Marinate and cook the lemongrass chicken, prepare the vermicelli noodles, chop your vegetables and herbs and mix together the dressing. That's really all there is to it.
And my favourite way to eat it? Put everything in the middle of the table and let everyone build their own bowl.
If you love recreating those fresh, colourful dishes you’ve enjoyed on holidays, you might also like my Thai Beef Salad. It’s another Asian-inspired salad packed with crunchy vegetables, fresh herbs and loads of flavour.
Other Recipes You Might Enjoy:
If you love dinners with plenty of flavour, here are a few more family favourites to try:
Why You’ll Love This Vietnamese Chicken Noodle Salad
Fresh and full of flavour – You get a little bit of everything in each bowl: tender chicken, soft noodles, crisp vegetables, fragrant herbs and that delicious dressing.
Perfect for warm weather – This is the kind of dinner I crave when it’s hot and you don't feel like eating anything too heavy.
Build your own bowl – Put all the components on the table and let everyone add exactly what they like. This is especially handy when feeding a family!
Great for entertaining – Prepare most of the ingredients ahead of time, then bring everything to the table when you're ready to eat.
Easy to customise – Swap the vegetables, add extra herbs, change the protein or pile on the chilli. There are no noodle bowl police here!
What Is Vietnamese Chicken Noodle Salad?
Vietnamese chicken noodle salad is a fresh noodle bowl made with rice vermicelli noodles, chicken, vegetables and fragrant herbs such as mint and coriander.
Unlike a traditional Western-style salad where everything is tossed together with a thick dressing, Vietnamese noodle bowls are usually served with the ingredients layered or arranged in a bowl and a light, punchy sauce added at the end.
The combination of cool noodles and vegetables with warm freshly cooked chicken is one of the things that makes this dish so good.
Top Tips
Don't overcook the vermicelli. Rice noodles can go from perfectly tender to very soft quite quickly. Follow the packet directions and rinse them under cold water as soon as they're ready.
Perfect for meal prep. Get ahead by preparing the noodles, chopping the vegetables, making the dressing and marinating the chicken earlier in the day. Keep everything covered in the fridge, then when it’s time for dinner, simply cook the chicken and let everyone build their own bowls. So easy!
Go big on the herbs. Mint and coriander aren't just garnishes here, they're part of the salad and add loads of freshness and flavour.
Taste your dressing. Vietnamese-style dressings are all about balance. Depending on the ingredients you're using, you may want a little extra lime, sweetness or saltiness.
Serve it build-your-own style. This is my favourite way to serve it, particularly for families. Everyone can add the vegetables and herbs they love and conveniently avoid the ones they don't!
Make It Your Own
One of the best things about Vietnamese noodle bowls is how easily you can change them depending on what you have available.
Try adding shredded carrot, cucumber, bean sprouts, lettuce, cabbage or capsicum.
For extra crunch, sprinkle over chopped peanuts or crispy shallots.
Love heat? Add fresh sliced chilli or serve chilli sauce on the side.
You can also swap the chicken for beef, pork, prawns or tofu.
Can I Make Vietnamese Chicken Noodle Salad Ahead?
Yes! In fact, this is a great recipe to get organised ahead of time.
Prepare the chicken marinade and dressing in advance and store them separately in the fridge. The vegetables can also be chopped ahead of time.
For the freshest result, keep the noodles, chicken, vegetables, herbs and dressing in separate containers and assemble your bowls when you're ready to eat.
How to Store Leftovers
Store leftover chicken, noodles, vegetables and dressing separately in airtight containers in the refrigerator where possible.
When you're ready to eat, simply build another bowl and add the dressing just before serving.
What to Serve With Vietnamese Chicken Noodle Salad
Honestly, this is a complete meal all on its own!
But if you're serving it for friends or family, you could put it alongside Vietnamese rice paper rolls, spring rolls or other light Vietnamese-inspired dishes and let everyone help themselves.
It's one of those meals that looks impressive spread across the table but is actually surprisingly simple to prepare.
Frequently Asked Questions
What are the noodles in Vietnamese noodle salad?
Vietnamese noodle salads commonly use thin rice vermicelli noodles, also known as rice noodles or bún. They have a soft, light texture and soak up the dressing beautifully.
Is Vietnamese chicken noodle salad served hot or cold?
The noodles, vegetables and herbs are generally served cool or at room temperature, while the chicken can be added warm after cooking. That contrast is part of what makes the bowl so delicious.
Can I make Vietnamese noodle salad without coriander?
Absolutely. If coriander isn't your thing, simply leave it out and add extra mint or other herbs you enjoy.
Can I make this gluten-free?
Rice vermicelli noodles are typically made from rice, but always check the packet and the labels of your sauces and marinade ingredients if you need the finished dish to be gluten-free.
Can I use leftover chicken?
You can. You won't get quite the same flavour as the freshly cooked lemongrass chicken, but leftover cooked chicken makes a handy shortcut for a quick Vietnamese-inspired noodle bowl.
Vietnamese Chicken Noodle Salad
Ingredients
- 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)
- 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)
- 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
- Cut the chicken into bite sized pieces and place into a snap lock bag.
- Pour the marinade over the chicken, seal the bag and massage the marinade into the chicken.
- Place in the fridge to marinate for a few hours or overnight.
- 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.
- 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.
- 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
831.7Fat
55.25 gSat. Fat
13.15 gCarbs
37.16 gFiber
5.77 gNet carbs
31.39 gSugar
17.57 gProtein
51.2 gSodium
1891.56 mgCholesterol
245 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
