Zesty Vietnamese-Inspired Chicken Salad with Rice Noodles Recipe

Crunch and zest collide in this vibrant vietnamese-inspired chicken salad that dances with fresh flavors.

Crisp vegetables mingle with tender chicken, creating a symphony of textures.

Fragrant herbs weave through delicate rice noodles, promising a light yet satisfying meal.

Cool and bright ingredients challenge traditional salad expectations with their bold profile.

Lime juice sparks excitement across every delectable bite you’ll experience.

Quick preparation means minimal kitchen time and maximum dining pleasure.

Each forkful transports you to bustling street markets of hanoi with its authentic charm.

Dive into this recipe and let your taste buds embark on an unforgettable culinary adventure.

Chicken Salad with a Vietnamese Twist

• This Vietnamese-inspired chicken salad delivers vibrant flavors in minimal time, perfect for busy home cooks seeking a delicious and nutritious dinner option.
• The recipe involves simple steps like cooking noodles and whisking dressing, making it accessible for beginners and those with limited culinary skills.
• Easily adjust spice levels by adding more chili or swap ingredients based on personal preferences or available pantry items, ensuring versatility and creativity.
• Packed with lean protein from chicken, crisp vegetables, and herbs, this salad provides a wholesome meal that supports healthy eating without sacrificing taste.

Ingredients for Vietnamese Chicken Salad with Rice Noodles

• Chicken: Tender protein that gives the salad substance and heartiness.
• Fish Sauce: Provides deep umami flavor and saltiness, key to authentic Vietnamese taste.

• Rice Noodles: Light and soft base that absorbs dressing, traditional in Vietnamese cuisine.

• Carrots, Cucumber, Cabbage: Crisp vegetables that add crunch and freshness to the salad.
• Green Onion, Fresh Herbs (Mint, Cilantro): Bright, aromatic ingredients that enhance the overall flavor profile.

• Lime Juice: Adds bright, tangy acidity to balance the dish.
• Rice Vinegar: Provides gentle, subtle sourness.
• Sugar: Balances and rounds out the dressing's flavor.
• Garlic: Adds depth and sharp, pungent undertone.
• Chili (Optional): Introduces heat and spiciness for those who enjoy a kick.
• Water: Helps to thin and blend dressing ingredients.

Instructions for This Vietnamese-Inspired Chicken Salad with Rice Noodles

Step 1: Boil Rice Noodles

Bring a pot of water to a rolling boil. Add rice noodles and cook until they’re tender but still have a slight bite. Quickly drain the noodles and rinse with cold water to stop the cooking process. Let them cool completely while you prepare the other ingredients.

Step 2: Whip Up Zesty Dressing

• Fish sauce
• Fresh lime juice
• Rice vinegar
• Granulated sugar
• Minced garlic
• Chopped chili pepper (optional)
• Filtered water

Whisk everything together until the sugar dissolves. Taste and adjust the flavors to create a perfect balance of tangy, sweet, and spicy.

Step 3: Chop Fresh Vegetables

• Shred carrots into thin matchsticks
• Slice cucumber into delicate half-moons
• Chop green cabbage into fine ribbons
• Roughly tear fresh herbs like mint and cilantro
• Thinly slice green onions

Step 4: Assemble Vibrant Salad

• Cooled rice noodles
• Cooked shredded chicken
• Prepared vegetables
• Fresh herbs

Drizzle the zesty dressing over the salad and gently mix to ensure every ingredient gets coated with the delicious sauce. Serve immediately for the best texture and flavor.

Tips for Balancing Herbs and Heat

• Noodle Prep Perfection: Rinse rice noodles with cold water to stop cooking and prevent clumping, ensuring a perfect texture for your salad.
• Customize Your Heat: Adjust chili levels by adding more or less to match your spice tolerance, creating a personalized flavor profile.
• Boost Protein Flexibility: Swap chicken with tofu, shrimp, or grilled tempeh for a versatile vegetarian or alternative protein option.
• Herb Fresh Factor: Chop herbs just before serving to maintain maximum flavor and aroma, keeping the salad vibrant and zesty.
• Dressing Balance Magic: Taste and adjust dressing ingredients gradually, allowing you to control the sweet, sour, and savory elements for a harmonious Vietnamese-inspired flavor.

How to Store and Reheat Chicken Noodle Salad

• Store leftover salad in an airtight container and keep chilled for up to 2 days. Separate dressing from salad to prevent soggy noodles.
• Before serving again, drain any accumulated liquid and gently toss ingredients to refresh the salad's texture.
• If desired, warm chicken separately in microwave for 30-45 seconds at medium power to maintain moisture and prevent overcooking.
• Add fresh herbs just before serving to restore bright flavors and crisp texture lost during storage.

Salad Pairings That Keep It Light

• Pair this zesty Vietnamese-inspired chicken salad with a chilled Sauvignon Blanc or Pinot Grigio, whose bright acidity and light body complement the salad's vibrant herbs and tangy dressing.
• Select a Vietnamese-style iced tea or fresh mint lemonade to enhance the salad's aromatic herbs and provide a cooling counterpoint to the dish's complex flavors.
• Choose a light, effervescent drink like prosecco or sparkling water with a splash of lime, which cuts through the salad's richness and adds a playful, bubbly dimension to the meal.
• Select a crisp, light-bodied pilsner or wheat beer that mirrors the salad's fresh ingredients and provides a clean, subtle backdrop to the dish's bold Vietnamese-inspired profile.

Noodle Salad Variations You Can Try

• Vegetarian Noodle Harmony: Replace chicken with crispy tofu or tempeh, ensuring protein-packed alternative for plant-based diners while maintaining authentic Vietnamese flavor profile.
• Gluten-Free Remix: Swap standard rice noodles with 100% rice vermicelli and confirm fish sauce is gluten-free certified for sensitive dietary needs.
• Low-Carb Green Bowl: Substitute rice noodles with spiralized zucchini or cauliflower rice, keeping fresh herbs and protein intact for lighter meal option.
• Spicy Seafood Spin: Switch chicken with grilled shrimp or poached white fish for oceanic protein variation, maintaining original dressing and vegetable components.

FAQ: Vietnamese Chicken Salad Bowl

• What is fish sauce and why is it important in this recipe?

Fish sauce is a salty, umami-rich condiment made from fermented fish, crucial in Vietnamese cuisine for adding depth and authentic flavor to the salad dressing.

• Can I make this salad ahead of time?

Yes, you can prepare the components separately and combine them just before serving to keep the herbs fresh and noodles from getting soggy.

• Is this salad considered healthy?

Absolutely! It’s packed with lean protein from chicken, fresh vegetables, and herbs, making it a nutritious and light meal option with balanced flavors and nutrients.

• What if I can't find some of the herbs mentioned?

No worries. You can substitute with what’s available or use a mix of mint, cilantro, and Thai basil to maintain the Vietnamese-inspired flavor profile.

Vietnamese-Inspired Chicken Salad with Rice Noodles Recipe

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4.7 from 25 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Crisp Vietnamese-inspired chicken salad dances with zesty herbs and silky rice noodles, creating a refreshing harmony of flavors. Light, tangy, and packed with authentic Vietnamese charm, you’ll savor each vibrant bite of this delightful culinary escape.

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Ingredients

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Proteins:

• 2 cups cooked shredded chicken (poached or rotisserie)
• ¼ cup chopped roasted peanuts (optional)

Vegetables and Herbs:

• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded Napa cabbage or romaine
• ½ cup fresh cilantro, chopped
• ½ cup fresh mint leaves, chopped
• ¼ cup fresh basil, chopped
• ¼ cup thinly sliced red onion or scallions
• 1 small garlic clove, minced

Noodles and Dressing Ingredients:

• 6 ounces (170 grams) thin rice noodles
• 3 tablespoons fish sauce
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar or honey
• 1 Thai chili or ½ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons water

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Instructions

1. Immerse rice noodles in boiling water, following package guidance, ensuring they reach a tender yet slightly firm texture. Immediately shock in cold water to halt cooking process and prevent clumping.
2. Create a vibrant dressing by thoroughly blending fish sauce, freshly squeezed lime juice, tangy rice vinegar, granulated sugar, minced garlic, and optional chili pepper with a splash of water. Taste and calibrate flavors for perfect balance.
3. Shred cooked chicken into bite-sized pieces, ensuring uniform texture and maximum flavor absorption.
4. Julienne carrots and cucumber into delicate, thin strips, maintaining crisp and refreshing vegetable integrity.
5. Finely chop green cabbage and fragrant herbs like mint and cilantro, creating a diverse textural landscape in the salad.
6. Slice green onions diagonally for an elegant presentation and sharp, pungent flavor profile.
7. Combine noodles, chicken, julienned vegetables, chopped herbs, and onions in a spacious mixing bowl.
8. Drizzle prepared dressing over ingredients, gently tossing to ensure every component is evenly coated and seasoned.
9. Allow salad to rest briefly, enabling flavors to meld and intensify before serving at room temperature or slightly chilled.

Notes

• Customize noodle texture by slightly undercooking for a firmer bite that holds up better in the salad.
• Enhance protein flexibility by substituting chicken with tofu, shrimp, or grilled tempeh for vegetarian and pescatarian options.
• Control spice levels by adjusting chili quantity or using milder pepper varieties like serrano or jalapeño for personalized heat.
• Boost nutritional value by adding extra fresh herbs like mint or Thai basil, which complement the Vietnamese flavor profile and provide additional micronutrients.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 193
• Sugar: 2 g
• Sodium: 197 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 92 mg