Best Vietnamese Chicken Vermicelli Salad Recipe

Hey there foodies, it’s your boy GaryVee! If you’re in the mood for an explosion of flavors and freshness, then look no further than my Vietnamese Chicken Vermicelli Salad recipe. This dish is the perfect way to tantalize your taste buds while still keeping things healthy and light.

Now I know what you’re thinking: Vietnamese cuisine is all about pho, banh mi, and spring rolls. But let me tell you, there’s more to this food culture than just those classic dishes. My recipe is a modern twist on traditional Vietnamese flavors, featuring succulent grilled chicken breasts served atop a bed of rice vermicelli noodles and crisp red lettuce leaves.

But what really sets this dish apart are its complex flavor profiles. From the savory umami of the fish sauce to the sweetness of brown sugar to the tangy kick of lime juice, every bite is a symphony of vibrant tastes that will excite your palate like never before. And don’t forget the fresh herbs – basil leaves, cilantro, and mint – which bring a fragrant aroma and a burst of bright green color to this already colorful dish.

Best of all, my Vietnamese Chicken Vermicelli Salad recipe is simple and easy to make, even for novice home cooks. So whether you’re looking for a quick weeknight dinner or a refreshing lunch option on a hot summer day, this dish is sure to satisfy your cravings and leave you feeling energized and rejuvenated.

So come along with me as I guide you through every step in making this mouthwatering dish. Trust me when I say: once you try my Vietnamese Chicken Vermicelli Salad recipe, you’ll never want to go back to boring salads again!

Why You’ll Love This Recipe

Vietnamese Chicken Vermicelli Salad
Vietnamese Chicken Vermicelli Salad

Hey there foodies! Do you want to add some excitement and flavor to your meal plan? Well, today I’m going to introduce you to an absolute game-changer – Vietnamese Chicken Vermicelli Salad Recipe! Trust me; you’re going to fall in love with this dish for all the right reasons.

Firstly, this dish is a perfect blend of healthy ingredients like red leaf lettuce, carrot, and English cucumber. It’s an ideal choice for someone who loves to incorporate a healthy diet into their daily routine without compromising the taste.

Secondly, Vietnamese Chicken Vermicelli Salad Recipe’s taste profile establishes a harmonious blend of sweet and savory elements that makes it even more irresistible. The brown sugar, rice wine vinegar, sesame oil, lime juice, low-sodium soy sauce, fish sauce, olive oil infused with the flavors of fresh herbs like cilantro, basil leaves & mint leaves add that exquisite Asian punch to the dish.

Thirdly, did I mention how easy it is to make? Most of the ingredients are readily available at any grocery store. Therefore it’s perfect if you’re looking for a hassle-free dinner recipe that is simple yet impressive enough to leave your family or guests licking their fingers.

Finally, Vermicelli noodles used in this recipe give the salad bowl not only excellent texture but also make it filling enough without leaving you bloated & heavy. That’s why this dish is perfect for anyone looking for nutrient-rich meals that are sure to keep them energized and satisfied throughout the day.

So what are you waiting for? Try this Vietnamese Chicken Vermicelli Salad Recipe today! Trust me; your taste buds will thank you later for introducing this heaven on a plate to them.

Ingredient List

 A burst of flavors in every bite!
A burst of flavors in every bite!

Let’s talk about the ingredients needed for this Vietnamese Chicken Vermicelli Salad recipe.

Meat and Protein

  • Chicken Breasts: You’ll need boneless, skinless chicken breasts for this recipe. Preferably organic ones.
  • Fish Sauce: This sauce give the chicken its rich, salty and savory flavor that’s just unique to Vietnamese cooking.
  • Garlic Clove: Gives an aromatic and flavorful touch to the dish.


  • English Cucumber: You’ll need 1 medium-sized cucumber, peeled and sliced into thin rounds.
  • Red leaf Lettuce and Green leaf Lettuce: A perfect base for your bowl of salad.
  • Carrot: Used in many Asian dishes. For this recipe, you will need 1 large or 2 medium-sized carrots cut into thin matchsticks.


  • Vermicelli noodles: Also known as rice vermicelli, these are a thin form of Vietnamese rice noodles that can be cooked in less than 5 minutes.


  • Lime Juice: Fresh lime juice gives a burst of acidity to the dressing. You’ll need around 3 limes for this recipe.
  • Rice Vinegar: You will need both unseasoned rice vinegar (for the dressing) and seasoned rice vinegar (for marinating the chicken).
  • Sesame Oil: Has a nutty flavor that adds depth to the dish.
  • Sugar: Brown sugar, granulated sugar, or honey to sweeten the dressing.
  • Fish Sauce: An essential ingredient in Vietnamese cuisine, provides depth and umami taste to a dish.
  • Low-Sodium Soy Sauce: A healthier alternative to regular soy sauce.
  • Olive Oil

Herbs & Garnish

  • Basil Leaves, Mint Leaf, & Cilantro: Fresh herbs are an important part of Vietnamese cooking.
  • Roasted Peanuts: Gives a crunchy texture to the salad. You can also use cashews or almonds as an alternative.
  • Shallots: Minced shallots add a mild, sweet and sharp flavor to this recipe.

With these fresh and simple ingredients, you can easily whip up a delicious and satisfying Vietnamese chicken vermicelli salad in the comfort of your home kitchen.

The Recipe How-To

 A refreshing and colorful salad for a summer day.
A refreshing and colorful salad for a summer day.

Are you ready to create a healthy and flavorful Vietnamese Chicken Vermicelli Salad? My recipe will guide you through preparing this delicious and fresh salad in simple steps.

Step 1: Cook the Chicken

Start by marinating chicken breasts with 2 tbsp of fish sauce, 1 tbsp of brown sugar, and 1/4 cup of warm water. Mix the marinade ingredients thoroughly and add the chicken breasts to the bowl to coat them. Leave them for at least 30 minutes or overnight.

Preheat your grill, grill pan, or fry pan on medium heat. Grill or cook the chicken over a medium-high heat for around 5-7 minutes per side until it browns well and has cooked thoroughly.

Step 2: Prepare the Noodles and Vegetables

In a saucepan or rice cooker, make the vermicelli noodles according to package instructions. Wash and prepare the red leaf lettuce, green leaf lettuce, carrots, and English cucumber. Use a vegetable peeler and slice the veggies thinly into lengthwise strips.

Step 3: Make the Dressing

In a small mixing bowl, combine 3 tablespoons of lime juice, 4 tablespoons of fish sauce, 2 tablespoons of low sodium soy sauce, 2 tablespoons of rice vinegar, and 1 clove of garlic minced. Then slowly pour in 1/4 cup of olive oil while whisking continuously. Keep mixing until all the ingredients are combined.

Step 4: Assemble Your Salad

Grab a deep salad bowl or vermicelli bowl and place some greens at the bottom followed by freshly cooked vermicelli noodles on top. Now add sliced blackened chicken breasts on top of the noodles followed by cucumber, carrot, fresh mint leaves, cilantro, basil leaves, roasted peanuts, white onion slices in this order. Pour the dressing generously over the top of the salad and mix them all carefully.

Your healthy, Vietnamese-inspired chicken noodle salad is now ready to be savored!

Don’t skip any steps, follow the recipe strictly and you will create a delicious dish. Enjoy your Vietnamese Chicken Vermicelli Salad!

Substitutions and Variations

 Perfect meal prep option for work or school.
Perfect meal prep option for work or school.

Now, let’s talk about some substitutions and variations you can make to this amazing Vietnamese chicken vermicelli salad recipe to accommodate your taste preferences or dietary needs.

First, you can switch up the protein in this dish by substituting the chicken breasts with grilled lemongrass chicken (bun ga nuong) for a more flavorful and fragrant twist. Similarly, you can use leftover roast beef or shrimp instead of chicken to create a delicious and colorful salad.

If you’re looking for a vegetarian or vegan option, you can substitute the chicken with firm tofu, seitan, or tempeh. You can also skip the protein entirely and add more vegetables like steamed broccoli florets, shredded red cabbage, sliced bell pepper, or blanched green beans.

Next, let’s talk about the noodles. While vermicelli noodles are traditionally used in this recipe, you can also use glass noodles or rice noodles for a lighter texture. If you’re gluten-free, look for noodles made from mung bean starch or sweet potato starch.

Now let’s move on to the herbs. The fresh herbs play an essential role in this dish by adding brightness and depth of flavor. If you don’t have access to Vietnamese herbs like Thai basil leaves, mint leaves or cilantro, substitute with regular basil leaves and Italian parsley.

Last but not least, let’s talk about the dressing. The dressing is the star of this dish as it brings all the flavors together. If you don’t have fish sauce on hand or prefer a vegetarian option, substitute it with low-sodium soy sauce instead. You can also use hoisin sauce or oyster sauce for a sweeter flavor profile. If you want to add a hint of sweetness to your dressing without using sugar, try using honey or maple syrup instead.

With these substitutions and variations in mind, this recipe can easily adapt to your personal taste and dietary requirements while still delivering an amazing Vietnamese-inspired meal.

Serving and Pairing

 Vibrant veggies and succulent chicken come together in this Vietnamese dish.
Vibrant veggies and succulent chicken come together in this Vietnamese dish.

Alright, my friend. The moment we’ve all been waiting for – how to serve and pair this delicious Vietnamese Chicken Vermicelli Salad! Trust me, it’s worth the wait.

When it comes to serving, I like to keep things simple but elegant. Picture a large bowl filled with fresh greens and topped with a heaping pile of this gorgeous chicken noodle salad. Sprinkle on some roasted peanuts, basil leaves, and a sprig of cilantro. Now that’s what I call food art!

But don’t just take my word for it- this dish is incredibly versatile when it comes to pairing. It pairs well with light beers such as Pilsners or Hefeweizens, as well as white wines like Sauvignon Blanc and Pinot Grigio.

If you’re in the mood for something stronger, I recommend drinking an IPA or hoppy pale ale. The bitterness of the beer will contrast nicely with the sweetness in the dressing.

For those who prefer non-alcoholic beverages, you can never go wrong with iced green tea. It complements the fresh herbs in this dish perfectly.

And there you have it – a perfect pairing for any occasion. This Vietnamese Chicken Vermicelli Salad is sure to impress your guests and leave their taste buds begging for more.

Make-Ahead, Storing and Reheating

 A scrumptious way to get your daily dose of protein and veggies.
A scrumptious way to get your daily dose of protein and veggies.

Attention, folks! Don’t fret about having to make this delicious Vietnamese chicken vermicelli salad recipe on the spot. You can prepare some aspects ahead of time and store them in separate containers until you’re ready to assemble the dish.

To make the chicken, grill or poach it a day before, slice it up, and store it in an airtight container in your fridge. You can also prep the vermicelli noodles according to package instructions ahead of time and store them overnight in the refrigerator.

When you’re ready to serve, take out the pre-cooked ingredients and combine them together with fresh herbs, veggies, and dressing in a big bowl for optimal taste.

In my opinion, salads are exquisite meals because they let you play around with various ingredients to make it suitable for your liking. That’s why this recipe is versatile and can fit your preference. You can omit any component you dislike or add your favourite toppings to shake things up.

For those that have leftovers, store them separately in airtight containers in the fridge for up to three days. Before reheating refrigerated meal components such as grilled chicken and noodle salad, ensure they’ve warmed up first themselves at room temperature- this helps keep them moist.

I recommend only heating up what you want when ready to serve as items like cilantro leaves or thinly sliced cucumbers can turn soggy if left too long in the fridge.

Make sure not to freeze this particular recipe as it’ll affect its nutritional value and taste quality when thawed. In conclusion: reheat only once after being refrigerated, avoid freezing at all costs and don’t forget to warm up foods at room temperature before heating them up again!

Tips for Perfect Results

 The noodles that will enwrap your heart in love.
The noodles that will enwrap your heart in love.

To take your Vietnamese chicken vermicelli salad recipe to the next level, here are some tips to ensure perfect results every time:

1. Marinate the Chicken: Make sure you marinate the chicken for at least an hour or two to fully infuse its flavors. This will give the chicken a perfect tender and juicy texture when grilled.

2. Use Fresh Herbs: Using fresh herbs like basil leaves, mint leaf, cilantro, and red leaf lettuce will bring out the authentic Vietnamese flavors in your dish. They also add color, crunchiness, and nutrition to your dish too.

3. Roast the Peanuts: Roasting the peanuts before adding them as a topping enhances their nutty flavor which will add crunch and texture to your Vietnamese chicken noodle salad.

4. Toast the Sesame Seeds: Toasting sesame seeds adds a nice nutty flavor to the dressing and makes it more fragrant.

5. Use Warm Water for Sugar Dissolving: When making the dressing with sugar, make sure you use warm water to dissolve it perfectly. You don’t want any undissolved sugar grains in your dressing.

6. Don’t Overcook the Vermicelli Noodles: Overcooking vermicelli noodles can make them mushy and lose their shape. So be sure to boil them for only 3-4 minutes until they are al dente.

7. Use Low Sodium Soy Sauce: To avoid an overly salty taste in your chicken noodle salad recipe, use low sodium soy sauce instead of regular soy sauce.

8. Store Dressing Separately: If you’re not going to serve your Vietnamese rice noodle salad right away, store the dressing separately from the other ingredients to avoid getting them soggy.

By following these tips, you can create an amazing bowl of Vietnamese chicken vermicelli salad that is packed with delicious flavors and textures. Enjoy!


Before wrapping up this scrumptious Vietnamese Chicken Vermicelli Salad Recipe, let me tackle some frequently asked questions (FAQ) in the next section to ensure that nothing comes between you and your flavorsome salad creation.

Are Vietnamese vermicelli bowls healthy?

Vermicelli bowls offer a healthy option for salad lovers. The rice noodles in the bowls provide complex carbohydrates, making it a nutritious choice. By including a variety of vegetables in the bowls, customers can create a delectable and wholesome meal.

How to make rice vermicelli noodles spicy salad?

Let’s kick things off by preparing the marinade. To start, I’ll mingle some minced garlic, rice vinegar, fish sauce, chile paste, brown sugar, and a pinch of salt until it forms a flavorful blend. Next, I’ll add in some thinly sliced green onions, julienned carrots, as well as fresh sprigs of basil, mint, and cilantro, giving the marinade a bright, herbaceous lift. Finally, I’ll toss in some rice noodles, roasted peanuts, and a splash of sesame oil, letting these ingredients soak up all that tasty goodness for around 30 minutes. Trust me, you’ll want to let the mixture sit before serving to fully amplify the flavors.

What is vermicelli noodles called in Vietnamese?

In Vietnamese cuisine, the term “miến” pertains to a type of vermicelli or clear glass noodles. These noodles are thin, cylindrical, and offer a delightful, slightly chewy texture.

How do you eat Vietnamese vermicelli bowl?

To fully experience this dish’s authenticity, presentation plays an important role. Serve the broth and meat in a bowl and the rice noodles on a separate plate. Arrange bowls filled with chopped garlic, sliced chillies, fresh herbs, and salad leaves around the dish. Every individual would be able to season their soup with garlic and chilli to their taste.

Bottom Line

So there you have it, my easy and delicious Vietnamese Chicken Vermicelli Salad Recipe! With a balance of sweet, salty, spicy, and sour flavors that’s quintessential of Vietnamese cuisine, this salad is sure to be a hit at your next meal.

Remember to use fresh ingredients and follow the instructions closely for best results. Don’t hesitate to customize and experiment with different ingredients to suit your taste buds.

Finally, serving and pairing is key when enjoying this dish. I recommend pairing this vermicelli salad with an ice-cold Tsingtao beer or a refreshing glass of iced green tea. To complete the meal, serve it up in vermicelli bowls and let your guests enjoy the colorful presentation.

So go ahead and give this recipe a try! Whether you’re new to Vietnamese cuisine or have already fallen in love with its flavors, this Vietnamese Chicken Vermicelli Salad Recipe is easy to make and will definitely impress. Enjoy!

Vietnamese Chicken Vermicelli Salad

Vietnamese Chicken Vermicelli Salad Recipe

From THE GOURMET GOURMAND blog.  You’ll need time in advance to marinade.  The actual cook time is quick.
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Prep Time 2 hrs
Cook Time 10 mins
Course Main Course
Cuisine Vietnamese
Calories 692 kcal


For the chicken

  • 2 chicken breasts, pounded thin 1/4 inch thin
  • 1/4 cup sugar
  • 2 shallots, minced
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons olive oil

For the Nuoc Cham

  • 2/3 cup warm water
  • 1/4 cup fish sauce
  • 1/4 cup lime juice (juice of about 3 limes)
  • 3 tablespoons sugar
  • 1 tablespoon rice wine vinegar
  • 1 red Thai chile, cored, seeded and sliced thin
  • 1 garlic clove, minced
  • 1 tablespoon shredded English cucumber
  • 1 tablespoon shredded carrot

For the salad

  • 8 ounces rice vermicelli, dry
  • 1/2 head red leaf lettuce or 1/2 head green leaf lettuce, sliced thin
  • 1 small English cucumber, peeled and shredded (or julienned)
  • 1 carrot, shredded
  • 1/2 cup roasted peanuts, chopped
  • cilantro, to taste
  • mint leaf, to taste
  • basil leaves, to taste


  • To prepare the Chicken Marinade:
  • In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside.
  • Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown.  Watch carefully so as not to burn.
  • Turn off the heat and pour in the additional hot water.  Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
  • Stir until caramel becomes liquidy. Set mixture aside to cool.
  • Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
  • In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken.
  • Marinate for at least 1 hour and up to overnight.
  • To prepare the noodles:
  • Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
  • To prepare the Nuoc Cham:
  • Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
  • To grill the Chicken:
  • Brush a grill pan with vegetable oil and bring to high heat.
  • Remove chicken from marinade and blot with paper towel to remove excess moisture.
  • Grill for about 3-4 minutes per side or until chicken is completely cooked through.
  • Let rest for 5 minutes before slicing.
  • To serve:
  • Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste.
  • Top salads with sliced grilled chicken.
  • Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
  • Makes 4 noodle bowls.

Add Your Own Notes


Serving: 419gCalories: 692kcalCarbohydrates: 85.8gProtein: 26.7gFat: 28.2gSaturated Fat: 5gCholesterol: 46.4mgSodium: 2143.8mgFiber: 4.7gSugar: 27.1g
Keyword < 4 Hours, Asian, Chicken, Chicken Breast, Meat, Poultry
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