Vietnamese-Inspired Rice Noodle Salad with Herbs
20min
10min
3
385
Chef's Note
For the most authentic flavor, don't skip the fish sauce - it's essential to Vietnamese cuisine. If you prefer a vegetarian option, substitute the chicken with pan-fried tofu and use soy sauce mixed with a bit of seaweed powder instead of fish sauce. The herbs are best added just before serving to maintain their freshness and aroma.
Tags
Ingredients
8 oz rice vermicelli noodles
12 oz chicken breast
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp rice vinegar
2 tbsp brown sugar
2 cloves garlic
1 small red chili
1 medium cucumber
1 large carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/4 cup roasted peanuts
Instructions
- 1
Bring a medium pot of water to a boil. Turn off heat, add 8 oz of rice vermicelli noodles, and let soak for 8-10 minutes until tender but still firm. Drain and rinse under cold water.
- 2
While noodles are soaking, season 12 oz of chicken breast with salt and pepper. Heat 1 tbsp of oil in a skillet over medium-high heat and cook chicken for 5-6 minutes per side until cooked through (internal temperature of 165°F). Remove and let rest for 5 minutes before slicing thinly.
- 3
Make the dressing by whisking together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 finely chopped small red chili (seeds removed for less heat if desired).
- 4
Julienne 1 medium cucumber and 1 large carrot into thin matchsticks.
- 5
Roughly chop 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro.
- 6
In a large bowl, combine the cooled noodles, sliced chicken, cucumber, and carrot.
- 7
Pour the dressing over the salad and toss gently to combine.
- 8
Just before serving, fold in the fresh herbs and sprinkle with 1/4 cup crushed roasted peanuts.
Nutrition Information (per serving)
385
28g
45g
10g
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