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.
Notes
- 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.