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two bowls of Vietnamese rice noodle salad topped with basil, cilantro, mint and chicken
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5 from 4 votes

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!
Prep Time30 minutes
Cook Time5 minutes
Course: Main Course, Salad
Cuisine: Asian, Vietnamese
Servings: 2
Calories: 1067kcal
Author: Leigh Anderson

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