Vietnamese Rice Noodle Salad

Chilled rice noodles, veggies, and fresh herbs, and tangy fish sauce and lime juice vinaigrette make for the perfect spring lunch!

two bowls of Vietnamese rice noodle salad topped with basil, cilantro, mint and chicken

On hot summer days when the temperature rises above 80, the last thing I want to do is turn on my oven. That’s why I love this Vietnamese-inspired rice noodle salad! Everything about this recipe is cool and refreshing. Cold rice noodles, crisp veggies, and fresh mint, cilantro, and basil tossed with a sweet and sour fish sauce dressing make for the perfect lunch!

Ingredients You’ll Need

Here’s what you’ll need to make Vietnamese Rice Noodle Salad: rice or mung bean noodles, boneless skinless chicken thighs, carrot, cucumber, cilantro, mint, basil, brown sugar, soy sauce, fish sauce, peanuts, garlic, and, jalapeño.

vietnamese rice noodle salad ingredients individually portioned. a bowl of chicken, soy sauce, basil, mint, cilantro

Recipe Step by Step

Step 1. Cook the Chicken

Marinate the chicken and cook in a cast-iron pan.

a cast iron pan with chicken and a bowl of cooked rice noodles

Step 2. Make the Dressing

Whisk together the dressing ingredients in a small bowl.

a platter of thinly sliced carrot and cucumber with fresh herbs and a bowl of vietnamese rice noodle salad

Step 3. Toss and Serve

Toss the rice noodles, veggies and herbs with the dressing. Top with the chicken, extra herbs, peanuts and sliced jalapeño.

FAQs and Expert Tips

How to easily prep veggies with a mandoline:

I like to use a mandoline to slice the carrots, cucumbers, and jalapeño. Mine comes with an additional attachment to create beautiful long julienned slices. If you don’t have one yet order it here. It’s a good investment for any kitchen. I use mine all the time!

How to Cook Rice Noodles:

Place the rice noodles in a large bowl. Pour boiling water over the noodles until they are completely submerged. Every minute or two, give the noodles a stir to loosen them up. After 5 minutes give one a taste and see if they’re cooked through. Drain and rinse under cool water to stop the cooking process.

a bowl with rice noodles, shredded carrots, fresh basil, mint and cucumber with a side of soy vinaigrette

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two bowls of Vietnamese rice noodle salad topped with basil, cilantro, mint and chicken

Vietnamese Rice Noodle Salad

Chilled rice noodles, veggies, and fresh herbs, and tangy fish sauce and lime juice vinaigrette make for the perfect spring lunch!
5 from 4 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 1067kcal

Ingredients

Salad

  • 12 oz vermicelli rice or mung bean noodles cooked and cooled
  • 1 Persian or English cucumber thinly sliced
  • 2 large carrots shredded
  • 1/4 c chopped cilantro
  • 1/4 c fresh mint leaves
  • 1/2 c loosely packed basil leaves
  • 1/2 serrano chili or jalapeño thinly sliced
  • 1 lime cut into wedges
  • 1/2 c toasted peanuts roughly chopped

Dressing

  • 1/4 c fish sauce
  • 1/4 c lime juice
  • 3 tbsp neutral oil
  • 1 clove garlic, grated
  • 2 tbsp water

Chicken

  • 6 boneless skinless chicken thighs
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce

Instructions

  • For the chicken, whisk together the brown sugar, soy sauce, garlic, and fish sauce. Toss with the chicken. Let the chicken marinate for at least 10 minutes or up to 24 hours. Heat a cast-iron pan over medium heat, cook the chicken 5 minutes per side, or until cooked through. Set aside.
  • In a small bowl whisk together the dressing ingredients, garlic, oil, fish sauce, water, and lime juice.
  • Place the noodles, carrots, herbs, and cucumber in a large bowl. Toss with the dressing. Divide into bowls, top with the chicken, and garnish with sliced chili, chopped peanuts and, a lime wedge. Serve immediately! 

Notes

 
FAQ:
  • How to cook rice noodles: Place the rice noodles in a large bowl. Pour boiling water over the noodles until they are completely submerged. Every minute or two, give the noodles a stir to loosen them up. After 5 minutes give one a taste and see if they’re cooked through. Drain and rinse under cool water to stop the cooking process.
Storage:
  • Vietnamese Rice Noodle Salad will stay fresh in the refrigerator for up to three days. 

Nutrition

Calories: 1067kcal | Carbohydrates: 141g | Protein: 64g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 5175mg | Potassium: 1640mg | Fiber: 10g | Sugar: 27g | Vitamin A: 12652IU | Vitamin C: 31mg | Calcium: 205mg | Iron: 6mg
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Recipe Rating




One Comment

  1. 5 stars
    I made this last week but added shrimp. So yummy and I had enough to take for lunch the next day!