Delicious Vietnamese Chicken Noodle Salad Recipe

I invite you to embark on a journey through the flavorful Vietnamese cuisine, and I guarantee that this recipe will take your taste buds on an adventure you won’t forget. The Vietnamese Chicken Noodle Salad recipe is a perfect blend of spicy, sour and sweet flavors that complement each other impeccably.

As a chef specializing in Vietnamese and Asian cuisine, I would recommend this salad not only for its deliciousness but also for its nutritional value. This dish is jam-packed with mighty macros and net carbs, making it the perfect combination for anyone looking for flavorsome yet wholesome meals.

The Vietnamese style chicken noodle salad is a crowd-pleaser that can be modified to suit any taste bud preference. It’s an excellent option to add some variety to your weekly dinner routine or to impress your guests at a gathering with a dish they would never forget.

So put on your chef hat, sharpen your knives and let’s create this explosion of flavors together!

Why You’ll Love This Recipe

Vietnamese Chicken Noodle Salad
Vietnamese Chicken Noodle Salad

If you are a fan of Vietnamese cuisine or looking for a refreshing and healthy meal option, you must try this Vietnamese Chicken Noodle Salad recipe. It’s the perfect balance of sweet, sour, salty, and spicy flavors that will leave your taste buds dancing with joy.

Not only is this dish packed with flavor, but it also has the mighty macros that you need to fuel your body without compromising on taste. The rice noodles and abundance of fresh herbs provide a lightness to the dish, while the grilled chicken breast fillets add lean protein to keep you fuller for longer.

The beauty of this Vietnamese Chicken Noodle Salad is its versatility. You can enjoy it as a complete meal for lunch or dinner, bring it to a potluck party, or even serve it as a side dish with grilled meat.

What makes this recipe stand out from other salads is that it incorporates different textures into one bowl. You’ve got crispy lettuce leaves and crunchy bean sprouts mixed with juicy carrots and moist chicken pieces all dressed in a delightful blend of fish sauce, lime juice, and sesame oil. Moreover, the fresh coriander leaves and mint give this salad that unmistakable Vietnamese oomph that we all crave.

Overall, if you’re looking for a low-carb yet fulfilling meal bursting with flavors and textures, then stop scrolling! This Vietnamese Chicken Noodle Salad will check all your boxes plus more – I guarantee you’ll come back to this recipe time and time again.

Ingredient List

 The perfect dish for a refreshing summer day
The perfect dish for a refreshing summer day

Ingredients to create the Perfect Vietnamese Chicken Noodle Salad Recipe!

This flavorful salad is made up of an array of vibrant ingredients that come together to make a truly unique and delicious flavor. Here’s what you’ll need for this Vietnamese chicken noodle salad:
Chicken breast fillets, which provide a healthy dose of protein
– Fresh lime juice with its acidic and tangy citrus flavor
– Savory, umami-packed fish sauce, a staple ingredient in many Vietnamese dishes
– A little bit of sweetness from caster sugar and light brown sugar
– Nutritious and crunchy salad ingredients such as julienne-carrots, Chinese cabbage, fresh mint leaves, coriander leaves, green onions, and garlic cloves.
– Aromatic and spicy seasonings like sweet chilli sauce and chili deseeded
– Rice noodles, often used in Vietnamese recipes, provide the necessary carb content for the perfect diet.

Make sure you’ve got all these ingredients on hand before tackling this deliciously elusive Vietnamese chicken noodle salad recipe!

The Recipe How-To

 A colorful and flavorful salad that will awaken your taste buds
A colorful and flavorful salad that will awaken your taste buds

Now onto the main attraction – the delicious Vietnamese Chicken Noodle Salad recipe. So, let’s dive right in!


Here is a list of all the ingredients you’ll need for the Vietnamese Chicken Noodle Salad:

  • Chicken Marinade:
  • 2 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon rice vinegar

  • Salad Dressing:

  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 garlic clove, minced
  • Optional: chili sauce or sliced red chilli for an extra kick

  • Salad Ingredients:

  • 500g chicken breast fillets, cut into thin strips or small cubes
      – Large handful of coriander leaves, roughly chopped
      – Large handful of fresh mint leaves, roughly chopped
      – Small bunch of green onions, finely sliced on the diagonal
      – Medium carrot, peeled and julienned (or cut into matchsticks)
      – Half Chinese cabbage, thinly sliced 
      – 200g rice noodles (vermicelli), cooked according to packet instructions and drained


This recipe may seem complicated at first glance, but it’s actually quite simple if you follow these easy steps:

Step 1: In a large bowl, combine the fish sauce, caster sugar and rice vinegar for the chicken marinade. Add the chicken strips and toss well to coat evenly. Cover with cling wrap and refrigerate for at least half an hour (but ideally up to four hours).

Step 2: While the chicken is marinating, it’s time to prep your salad ingredients. Mix together all of your salad dressing ingredients in a small bowl until evenly combined.

Step 3: Cook the rice noodles in boiling water for 3-5 minutes until they are soft and tender. Drain and rinse under cold water. Cut them into smaller pieces, about 10cm in length.

Step 4: Grill or pan-fry the chicken pieces until they are cooked through and slightly crispy on the outside. When they’re done, let them cool down for a bit.

Step 5: In a large mixing bowl, combine the cooked rice noodles, sliced Chinese cabbage, julienned carrots, coriander leaves, fresh mint leaves and sliced green onions. Pour the dressing over the salad and toss well to combine.

Step 6: Finally, add in your grilled chicken strips and carefully toss everything together so that the sauce completely coats every ingredient..

Step 7: Serve immediately and enjoy your delicious Vietnamese Chicken Noodle Salad!

Now that you know how to make this tasty recipe, it’s time to get cooking!

Substitutions and Variations

 This salad is the colorful meal you need in your life
This salad is the colorful meal you need in your life

This Vietnamese chicken noodle salad recipe is versatile and can be easily customized to your liking. Here are some substitution and variation ideas to help you make it your own:

– Swap the chicken breast fillets for shrimp, tofu or beef strips for a delicious twist.

– Use different vegetables based on what’s in season and available in your local grocery stores. Try snap peas, bell peppers, bean sprouts, or even sliced mango for a tropical taste.

– Substitute the rice noodles with udon noodles, soba noodles or even zucchini noodles for a low-carb and gluten-free option.

– To make the salad vegetarian, omit the chicken and add more vegetables or tofu as substitute.

– For a spicy kick, add chopped red chili or chili flakes into the dressing.

– Substitute the fish sauce with soy sauce if you prefer a less pungent flavor.

– Use honey instead of caster sugar if you want a sweeter dressing.

– If you don’t have fresh herbs on hand, use dried herbs instead. However, keep in mind that fresh herbs will elevate the flavor and texture of the salad significantly.

By playing around with these substitutions and variations, you can create your own unique Vietnamese-style chicken noodle salad recipe that suits your taste buds perfectly.

Serving and Pairing

 The ultimate feast for noodle and veggie lovers
The ultimate feast for noodle and veggie lovers

When it comes to serving Vietnamese chicken noodle salad, the options are endless. You can enjoy it as a main dish or serve it as a side dish alongside other Vietnamese delicacies such as spring rolls or banh mi.

For the perfect pairing, I recommend serving this salad with a cold beer or a refreshing glass of iced tea. The light and tangy flavors of the salad are perfectly complemented by the crispness of an ice-cold beer. Alternatively, you could try a glass of chilled white wine, which will bring out the zesty citrus notes in the dish.

If you are looking for a vegetarian option, simply replace the chicken with tofu or tempeh, and adjust the seasoning accordingly. You can also play around with the different varieties of noodles to create unique flavor combinations. Rice vermicelli noodles work particularly well in this recipe, but you could also try using soba noodles or even zucchini noodles for a lower carb option.

To add more texture and crunch to your meal, garnish your salad with peanuts or sesame seeds. And if you’re feeling bold, why not top it off with some fresh red chillies for a spicy kick?

In any case, one thing is certain: this Vietnamese chicken noodle salad is sure to impress both your taste buds and your dinner party guests!

Make-Ahead, Storing and Reheating

 Take a step out of your comfort zone and try this Vietnamese delight
Take a step out of your comfort zone and try this Vietnamese delight

One of the greatest advantages of this Vietnamese Chicken Noodle Salad is that you can easily make it ahead of time and store it for later use. This is especially helpful when you’re planning a big get-together or party and don’t have much time to work on the dish during the day.

To prepare this hearty salad for instance, you could chop the vegetables and cook the chicken in advance. You could even prepare the noodles early and mix them with your dressing ingredients and herbs, then store all of these separately until you’re ready to serve. By doing this, you’ll have saved yourself a lot of time and effort come mealtime.

If you do decide to make-ahead, handling leftovers in the right way is crucial to preserving the flavors and texture of the dish. To store any leftover Vietnamese Chicken Noodle Salad, simply put it in an airtight container and place it in your fridge. It should keep well for up to 4 days without losing quality or flavor.

When reheating stored salad, warm it in your oven for a few minutes at around 350°F (175°C). Resist using the microwave as this may cause the noodles to become too soft or mushy. Also, if it appears too dry after storage, a quick drizzle of fish sauce or lime juice will help revive its vibrant flavors.

By knowing how to properly store and reheat your Vietnamese Chicken Noodle Salad, you’ll save yourself some precious time while keeping this delicious dish fresh, tasty and healthy – making it an instant hit every time!

Tips for Perfect Results

 Savor each bite of this divine and healthy salad
Savor each bite of this divine and healthy salad

As someone who has spent a significant amount of time perfecting the Vietnamese Chicken Noodle Salad recipe, I want to share with you some tips that will guarantee the most delicious and authentic results.

Firstly, make sure to cook the chicken just right. Overcooked chicken can easily become dry and tough, while undercooked chicken poses a risk for foodborne illness. To ensure perfectly cooked chicken breast fillets, I recommend poaching them gently in a flavorful broth until they reach an internal temperature of 165°F.

Secondly, pay attention to the ratio of sauce ingredients. As fish sauce is one of the main components of this salad’s dressing, it is essential to achieve the right balance with other ingredients such as lime juice, sugar, and rice vinegar. Taste as you go and adjust according to your preference.

Another tip is to take care when cooking rice noodles. Unlike wheat-based pasta, rice noodles are delicate and can become mushy if overcooked. Follow the package instructions and don’t forget to rinse them under cold water after cooking to stop further cooking.

When prepping the vegetables for this salad, avoid using a food processor or grater as it can result in uneven cuts that won’t complement each other in a salad bowl. Instead, julienne the carrots and cut thin strips of Chinese cabbage by hand for evenness in texture.

Finally, don’t skimp on fresh herbs like coriander leaves and fresh mint leaves as they play a significant role in providing depth of flavor to this salad’s taste profile. If possible, use fresh herbs from your garden or a reputable supplier for maximum freshness.

By following these tips and being mindful of each ingredient’s role in creating an authentic Vietnamese Chicken Noodle Salad recipe, you’ll be well on your way to impressing your family or guests with your culinary prowess!

Bottom Line

this article, let me invite you to try this amazing Vietnamese Chicken Noodle Salad Recipe today. This recipe is packed with flavors and textures that will keep you coming back for more. From the tender chicken breast fillets to the crunchy vegetables and herbs to the soft rice noodles, every bite is a delightful experience.

Moreover, this recipe fits perfectly into a healthy lifestyle as it has low net carbs and its mighty macros are good for your body. You can also make-ahead, store, and reheat it easily without losing its taste or texture.

So put on your chef’s hat and give this Vietnamese Chicken Noodle Salad Recipe a try. I promise you won’t be disappointed!

Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad Recipe

An easy Vietnamese salad- great for warm nights when you dont feel like heating up the kitchen too much. If you're not keen on fresh chilli in a salad, then add in extra sweet chilli sauce in place of the fresh chilli. Be sure to check that your fish sauce and chilli sauce are gluten-free if following a gluten-free diet
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Calories 355.1 kcal


  • 500 g chicken breast fillets
  • 150 g rice stick noodles
  • 2 cups Chinese cabbage (wombok cabbage)
  • 2 carrots, peeled and coarsely grated
  • 8 green onions, ends trimmed, thinly sliced diagonally
  • 1/4 cup fresh mint leaves
  • 1/4 cup coriander leaves
  • 1 garlic clove, finely chopped finely
  • 1 medium sized hot red chili, deseeded and finely chopped (asian style chilli)

Salad dressing

  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons peanut oil
  • 2 teaspoons sweet chili sauce
  • 1 tablespoon caster sugar, .or to taste


  • Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Remove the chicken from the water and set aside to cool for about 10 minutes.
  • Coarsely shred chicken and place in a large mixing bowl.
  • Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain the noodles well.
  • Place the salad dressing ingredients in a screw top jar and shake well until combined.
  • Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine.
  • Drizzle with dressing and gently toss to combine.
  • Divide the salad among serving plates and serve immediately.

Add Your Own Notes


Serving: 284gCalories: 355.1kcalCarbohydrates: 38gProtein: 33.5gFat: 7.4gSaturated Fat: 1.6gCholesterol: 111.5mgSodium: 456.7mgFiber: 3.7gSugar: 7.1g
Keyword < 60 Mins, Asian, Chicken, Free Of..., From Scratch, Meat, Poultry, Vegetable, Vietnamese, Weeknight
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