Delicious Vietnamese Chicken & Noodle Salad Recipe
Get ready for a tantalizing taste explosion with my Vietnamese Chicken & Noodle Salad Recipe! If you’re looking for a meal that’s packed with zesty, spicy, and savory flavors, then this is the recipe for you. As a chef specializing in Vietnamese and Asian cuisine, I have to say: This dish is one of my all-time favorites. It’s great for any time of year, whether you’re in the mood for a light lunch or a quick and easy dinner.
When I first learned this recipe in Vietnam, I fell in love with it immediately. It’s a perfect blend of fresh vegetables like carrots and English cucumbers, along with leafy greens such as napa cabbage and fresh basil. Then there are the rice noodles, which add a soft and chewy texture to each bite. And let’s not forget about the star of the show, the succulent Vietnamese-style chicken cooked to perfection.
This recipe will transport your taste buds straight to Asia without leaving home! Plus, it’s healthy and easy to make. Whether you’re cooking for yourself or sharing it with friends and family, my Vietnamese Chicken & Noodle Salad Recipe is sure to become an instant favorite. So grab your chopsticks and get ready to enjoy this delicious dish that’ll have your senses singing!
Why You’ll Love This Recipe
Are you tired of the same old boring salads? Well, get ready to take your taste buds on a flavor adventure with this Vietnamese Chicken & Noodle Salad Recipe! Trust me, once you try it, you’ll fall in love with its unique blend of flavors and textures.
Firstly, the recipe boasts juicy and tender boneless skinless chicken breast marinated in authentic Vietnamese-style spices such as lemongrass and fish sauce. This adds a burst of flavors that will elevate your typical chicken salad to a whole new level!
Secondly, the vermicelli noodles provide the perfect base for this dish. They are thin, tender and soak up all of the delicious juices from the chicken marinade resulting in a flavor-packed bite every time.
The vibrant colors and crunchy texture from fresh vegetables like carrot, Napa cabbage, and English cucumber make this salad not only tasty but also visually appealing. The dressing made with lime juice and rice vinegar has just the right amount of tang that perfectly balances out the sweetness from sugar.
Finally, garnishing with unsalted dry-roasted peanuts and fresh basil adds the perfect crunch and refreshing aroma to this delightful salad recipe.
All in all, this Vietnamese Chicken & Noodle Salad Recipe is perfect for any occasion- be it lunch or dinner. Come rain or shine, whether entertaining guests or just looking for a quick and satisfying meal, this recipe will not disappoint. So what are you waiting for? Give it a try today – I promise you’ll love it!
Ingredient List
Before jumping into the recipe, it is important to make sure you have all of the ingredients you’ll need for this Vietnamese Chicken & Noodle Salad. Here’s everything you’ll need:
Main Ingredients
- Boneless, skinless chicken breast: for a lean source of protein
- Rice noodles: for the perfect texture
- Napa cabbage: adds a crunch to the salad
- Carrot: cut into matchsticks for color and texture
- English cucumber: sliced thinly for freshness and crunch
- Fresh basil: to give the salad a burst of aromatic flavor
- Unsalted dry roasted peanuts: for a salty crunch
Dressing & Marinade Ingredients
- Fish sauce: provides umami flavor and saltiness
- Lime juice: fresh lime juice is a must-have in many Vietnamese dishes, including this one
- Sugar: used in both the dressing and marinade to balance out flavors
- Sesame oil: optional but adds nutty flavor to the dressing and marinade
- Garlic clove: minced garlic provides depth of flavor in both the dressing and marinade
- Rice vinegar: used in the dressing to add tangy flavor
- Water
Having all these ingredients on hand will help ensure that your Vietnamese Chicken & Noodle Salad recipe turns into a success!
The Recipe How-To
Now that we’ve got all our salad ingredients ready, let’s get started with the recipe how-to.
Step 1: Preparing the Noodles
Take a large bowl and place your rice noodles in it. Pour boiling water over them and let them soak for 5-7 minutes, or until tender. Once they are done, drain the noodles and rinse them under cold water until they are cool.
Step 2: Marinating the Chicken
Take a clean, shallow container and mix together fish sauce, lime juice, sugar, minced garlic, and some freshly ground pepper. Then, add your sliced boneless skinless chicken breast into the mixture and make sure each piece is well-coated. Cover your container with cling wrap and allow the chicken to marinate in the fridge for at least 20-30 minutes.
Step 3: Grilling the Chicken
Once your chicken is done marinating, take it out of the fridge to bring it to room temperature. Meanwhile, preheat your grill pan on medium-high heat. Once hot, oil your grill pan using sesame oil, then place your marinated chicken onto the pan. Grill for 3-4 minutes per side or until cooked through. Set aside to cool.
Step 4: Chopping Up Your Salad Ingredients
While waiting for your grilled chicken to cool, start preparing your carrots, English cucumber, and napa cabbage by finely chopping them up or slicing them into thin matchsticks. Add them to a large salad bowl along with some fresh basil leaves.
Step 5: Assembling Your Vietnamese Chicken Noodle Salad
Once your grilled chicken is cooled enough, slice it into smaller pieces before adding it to your salad bowl along with your prepared salad ingredients. Then, add in your drained rice noodles.
Step 6: Preparing Your Salad Dressing
In another small bowl, prepare your salad dressing by mixing rice vinegar, fish sauce, lime juice, and a bit of brown sugar together. Make sure to stir until the sugar has fully dissolved.
Step 7: Dressing Your Salad
Drizzle your salad dressing over your Vietnamese chicken & noodle salad before giving it one final mix. Lastly, sprinkle some unsalted dry roasted peanuts over the top.
There you have it, a delicious Vietnamese chicken & noodle salad that is both filling and refreshing at the same time.
Substitutions and Variations
You can absolutely make this Vietnamese chicken & noodle salad your own and switch it up depending on your preferences! Here are a few substitutions and variations to consider:
– Vegetarian substitute: if you don’t eat meat, simply omit the chicken breasts or replace them with tofu or tempeh for added protein!
– Different noodles: although rice noodles are traditional for this dish, you can use any type of noodle you prefer. Soba noodles or udon noodles would also work wonderfully in this recipe!
– Extra veggies: feel free to add any extra vegetables that you like. Thinly sliced peppers, bean sprouts, or snap peas would all make great additions.
– Spicier dressing: if you like spicy food, try adding a tablespoon of sriracha or thinly sliced chili pepper to your dressing mixture.
– Change up the protein: if you’re not a fan of chicken breasts, switch things up by using grilled shrimp or beef instead.
No matter which variation you choose, be sure to keep the core ingredients such as fish sauce, lime juice, and the herbs and vegetables intact to ensure that authentic Vietnamese flavor!
Serving and Pairing
Now that you’ve made this impressive dish, it’s time to enjoy it! This Vietnamese chicken and noodle salad can be served as a light lunch or healthy dinner. It is packed with flavor and texture, making every bite a satisfying experience.
For presentation, I like to serve the salad in a large bowl or platter and allow my guests to build their own noodle bowls. Additionally, you can also serve it in individual bowls for a more intimate dining experience. A sprinkle of fresh basil and unsalted dry roasted peanuts on top will add the final touch and bring extra flavor to each dish.
If you’re looking for a beverage pairing, try serving iced green tea or an Asian-style cocktail like a Thai basil margarita. For wine, opt for a dry white like Sauvignon Blanc or Pinot Grigio to complement the zesty flavors of the fish sauce and lime juice.
As for sides, this salad pairs well with anything crispy — think spring rolls or fried wontons. Grilled shrimp or pork skewers are also great options for some additional protein.
This Vietnamese chicken and noodle salad is also perfect for meal prep. Make a big batch at the beginning of the week and store it in individual containers for an easy lunch on-the-go or as an irresistible dinner after a busy day at work.
Trust me when I say this dish is versatile enough to go with almost anything. So don’t be afraid to experiment with different pairings—we are chefs after all!
Make-Ahead, Storing and Reheating
You can make the Vietnamese chicken noodle salad ahead of time, which is a bonus for those who want to save some prep time. Simply prepare and store the noodle salad, noodles and dressing in separate containers until you’re ready to serve.
Storing the noodle salad is easy but there are a few tricks to keep it fresh. Keep the vegetables separate from the rice noodles, grilled chicken and peanuts. Store each component in an airtight container in the refrigerator for up to 3 days. However, it’s best to add the dressing just before serving as it can make the salad go soggy if left too long.
When reheating, warm up the grilled chicken in the microwave or on a skillet with a little bit of oil over low heat. Make sure you don’t overdry it as this can cause it to lose its delicious flavors. The rice noodles can be re-steamed by placing them in boiling water for about three minutes before serving.
As for any leftover dressing, store it separately in an airtight bottle in the refrigerator. It can last up to a week if stored properly. Simply give it a good shake before using as some ingredients may settle at the bottom over time.
The beauty of this Vietnamese chicken noodle salad recipe is that it’s so versatile and can be easily stored and reheated without losing its flavor or texture.
Tips for Perfect Results
Now that you are armed with all the ingredients and directions to make this delicious Vietnamese Chicken & Noodle Salad recipe, let me share with you some tips and tricks for achieving perfect results.
1. Don’t overcook the Chicken
To prevent your chicken from becoming dry and rubbery, make sure to cook it just until it is no longer pink inside. Overcooked chicken will not only detract from the taste of your salad but also affect its texture.
2. Dressing is Key
The dressing is the soul of Vietnamese cuisine, and it’s no different for this recipe. Ensure that you’re using high-quality fish sauce, fresh lime juice, and rice vinegar. These ingredients have a tricky balance that can impact the taste of the dressing; therefore, adding an extra pinch of sugar or salt can fix a tangy or salty dressing.
3. Use Fresh Herbs
A variety of fresh herbs not only adds color but also flavors in any Vietnamese dish. Add fresh basil, mint, or coriander leaves to your salad for a delightful aroma and flavor.
4. Adjust Seasonings
Taste your dressing before adding it to your bowl and adjust it according to your preference so that all flavors are in balance.
5. Timing is Everything
This recipe relies heavily on timing as ingredients cooked ahead may lose texture when added later. Plan accordingly so that everything comes together at precisely the right moment.
6. Get Creative
Feel free to swap out veggies or noodles to find a combination you like best! Try sugar-snap peas instead of Cucumber or use vermicelli noodles instead of rice noodles – you can add more powerhouse veggies like broccoli florets or even cashew nuts!
7. Presentation Matters
Cut your veggies in funky shapes, try spiralizing them, cut thicker strips rather than diced – presentation makes everything more exciting!
Following these tips will help you create an exceptional Vietnamese Chicken & Noodle Salad that will wow your family and friends. Don’t hesitate to experiment, and have fun in the kitchen as there is always room for creativity in cooking.
Bottom Line
So there you have it, my mouth-watering recipe for Vietnamese Chicken & Noodle Salad! I hope you can feel the passion and love that I put into every step of this recipe.
If you’re looking for a healthy and satisfying meal that’s perfect for any occasion, look no further than this dish. With fresh, vibrant ingredients like napa cabbage, carrots, and cucumber, the flavors will dance on your taste buds with every bite.
Don’t be afraid to get creative with the recipe by adding or substituting ingredients to your liking. Whether you choose to use grilled lemongrass chicken or chopped roast chicken, this salad bowl is perfect for entertaining guests or enjoying a quick and easy lunch.
With my tips for perfect results and recommendations for make-ahead, storing, and reheating, you’ll get a delicious meal every time. And if you have any questions about the recipe or substitutions, check out my FAQ section for helpful advice.
So what are you waiting for? Get in the kitchen and start making this Vietnamese Chicken & Noodle Salad tonight! Trust me, your taste buds will thank you.
Vietnamese Chicken & Noodle Salad Recipe
Ingredients
- 1 lb boneless skinless chicken breast
- 4 ounces wide rice noodles
- 1/2 cup rice wine vinegar
- 1 tablespoon fish sauce
- 2 teaspoons sugar (to taste)
- 3 cups napa cabbage, shredded
- 1 English cucumber, halved, seeded and thinly sliced
- 1 cup carrot, shredded
- 1 cup fresh basil, slivered
- 1/2 cup unsalted dry roasted peanuts, finely chopped
Instructions
- Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
- Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
- Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
- Serve immediately.