Welcome to a delightful culinary adventure where we explore the refreshing Vietnamese Rice Noodle Salad with Chicken. If you’re looking for a light, healthy meal that bursts with flavors, you’re in the right place! This salad is the perfect combination of tender chicken, crunchy vegetables, and a zesty nuoc cham sauce that ties everything together. Whether you’re new to Vietnamese cuisine or already a fan, this recipe will surely win a spot in your weekly rotation.
Introduction
The Vietnamese Rice Noodle Salad with Chicken is a beloved dish in Vietnamese cuisine, celebrated for its fresh, vibrant flavors. This dish is a harmonious blend of textures—soft vermicelli noodles, crunchy vegetables, and juicy, marinated chicken. What makes it special is the iconic nuoc cham sauce, a tangy, sweet, and spicy fish sauce that elevates the whole meal. It’s not just a salad; it’s a complete, satisfying meal that’s perfect for warm weather or anytime you’re craving something light yet flavorful.
Ingredients for Vietnamese Rice Noodle Salad with Chicken
To prepare this flavorful salad, you’ll need the following ingredients:
For the Chicken & Marinade:
- 1 pound boneless, skinless chicken thighs
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
For the Nuoc Cham Sauce:
- 3 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons rice vinegar (or white vinegar)
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 red chili (de-seeded and sliced, or 2 teaspoons chili garlic sauce or Sriracha)
- 1/2 cup cold water
To Assemble the Bowls:
- 7 ounces dried rice vermicelli noodles
- 2 cups bean sprouts
- 1 large carrot (julienned)
- 1 seedless cucumber (julienned)
- 6 leaves romaine lettuce (finely julienned)
- Mint leaves
- Cilantro leaves
Optional substitutions: For a gluten-free option, ensure the soy sauce is tamari-based. For a vegan twist, replace the chicken with marinated tofu and the fish sauce with a vegan alternative.
How to Make Vietnamese Rice Noodle Salad with Chicken – Step by Step
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken thighs with garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Let the chicken marinate at room temperature for 30 minutes to 1 hour.
Step 2: Prepare the Nuoc Cham Sauce
In a small bowl, mix the garlic, lime juice, rice vinegar, fish sauce, sugar, and red chili. Stir until the sugar dissolves. Adjust the flavors to your liking by adding more lime juice for tang or chili for heat.
Step 3: Cook the Rice Vermicelli Noodles
Boil the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside in a colander.
Step 4: Sear the Chicken
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken for about 4 minutes on each side, until fully cooked. Set aside and let it rest before slicing into bite-sized pieces.
Step 5: Assemble the Salad
In a large mixing bowl, combine the noodles, bean sprouts, carrots, cucumber, lettuce, mint, and cilantro. Add the sliced chicken and drizzle with the nuoc cham sauce. Toss everything together until well coated.
Helpful Tips for Vietnamese Rice Noodle Salad with Chicken
- Use fresh ingredients: Fresh herbs like mint and cilantro are key to bringing out the authentic Vietnamese flavors.
- Chill the salad: For a refreshing experience, chill the salad components (except the chicken) before serving.
- Substitute proteins: This salad works wonderfully with shrimp, tofu, or even grilled beef if you want to switch things up.
Cooking Tips for the Best Vietnamese Rice Noodle Salad with Chicken
- Perfect chicken searing: Make sure the pan is hot before adding the chicken to get that nice sear and lock in the juices.
- Don’t overcook the noodles: Rice noodles cook quickly, so keep an eye on them to maintain their chewy texture.
- Balance the sauce: The key to a perfect nuoc cham sauce is balancing sweet, sour, and spicy. Adjust the flavors until you get the perfect taste.
Serving Suggestions for Vietnamese Rice Noodle Salad with Chicken
Serve this vibrant salad alongside a cold Vietnamese iced coffee or a refreshing glass of iced green tea. For a heartier meal, you can pair it with spring rolls or a side of crispy shrimp cakes. Garnish with crushed peanuts or fried shallots for added texture.
Nutritional Information
This Vietnamese Rice Noodle Salad with Chicken is not only delicious but also packed with nutrients. It’s a well-rounded meal with a good balance of protein, fiber, and essential vitamins.
Nutritional Information (Per Serving)
- Calories: 450
- Fat: 16g
- Carbohydrates: 55g
- Protein: 24g
- Fiber: 6g
- Vitamin A: 80% DV
- Vitamin C: 90% DV
Storage and Leftovers for Vietnamese Rice Noodle Salad with Chicken
- Storing: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the nuoc cham sauce separate to prevent the salad from getting soggy.
- Reheating: Reheat the chicken separately in a skillet or microwave, and toss it with the chilled salad components right before serving.
Frequently Asked Questions (FAQs) for Vietnamese Rice Noodle Salad with Chicken
1. Can I make this salad ahead of time?
Yes! Prepare all the components in advance but keep them separate until you’re ready to serve. This ensures the salad stays fresh.
2. What can I substitute for fish sauce?
If you’re looking for a vegetarian or vegan option, you can use soy sauce or tamari with a splash of lime juice.
3. Can I use other noodles?
While rice vermicelli is traditional, you can substitute with soba noodles or whole wheat spaghetti for a different twist.
4. How spicy is the nuoc cham sauce?
The spice level is moderate, but you can adjust it by adding more or less chili based on your preference.
Related Recipes for Vietnamese Rice Noodle Salad Lovers
Explore these delicious recipes for more Asian-inspired dishes:
Conclusion
This Vietnamese Rice Noodle Salad with Chicken is a fantastic way to enjoy a light, flavorful meal that is perfect for any occasion. Whether you’re looking for a quick lunch or a satisfying dinner, this recipe has it all—flavors, textures, and a bit of spice. Give it a try and let us know how you like it! Feel free to share your own variations in the comments below.
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Vietnamese Rice Noodle Salad with Chicken – Fresh & Easy
Description
Welcome to a delightful culinary adventure where we explore the refreshing Vietnamese Rice Noodle Salad with Chicken. If you’re looking for a light, healthy meal that bursts with flavors, you’re in the right place! This salad is the perfect combination of tender chicken, crunchy vegetables, and a zesty nuoc cham sauce that ties everything together. Whether you’re new to Vietnamese cuisine or already a fan, this recipe will surely win a spot in your weekly rotation.
Ingredients
For the Chicken & Marinade:
- 1 pound boneless, skinless chicken thighs
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
For the Nuoc Cham Sauce:
- 3 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons rice vinegar (or white vinegar)
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 red chili (de-seeded and sliced, or 2 teaspoons chili garlic sauce or Sriracha)
- 1/2 cup cold water
To Assemble the Bowls:
- 7 ounces dried rice vermicelli noodles
- 2 cups bean sprouts
- 1 large carrot (julienned)
- 1 seedless cucumber (julienned)
- 6 leaves romaine lettuce (finely julienned)
- Mint leaves
- Cilantro leaves
Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken thighs with garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Let the chicken marinate at room temperature for 30 minutes to 1 hour.
Step 2: Prepare the Nuoc Cham Sauce
In a small bowl, mix the garlic, lime juice, rice vinegar, fish sauce, sugar, and red chili. Stir until the sugar dissolves. Adjust the flavors to your liking by adding more lime juice for tang or chili for heat.
Step 3: Cook the Rice Vermicelli Noodles
Boil the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside in a colander.
Step 4: Sear the Chicken
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken for about 4 minutes on each side, until fully cooked. Set aside and let it rest before slicing into bite-sized pieces.
Step 5: Assemble the Salad
In a large mixing bowl, combine the noodles, bean sprouts, carrots, cucumber, lettuce, mint, and cilantro. Add the sliced chicken and drizzle with the nuoc cham sauce. Toss everything together until well coated.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh herbs like mint and cilantro are key to bringing out the authentic Vietnamese flavors.
- Chill the salad: For a refreshing experience, chill the salad components (except the chicken) before serving.
- Substitute proteins: This salad works wonderfully with shrimp, tofu, or even grilled beef if you want to switch things up.
