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Vietnamese-Style Cold Rice Noodle Salad with Lemongrass Chicken

Vietnamese-Style Cold Rice Noodle Salad with Lemongrass Chicken

Lunch
Prep Time
30min
Cook Time
45min
Servings
4
Calories
485
Chef's Note

For the best texture, don't overcook the rice noodles - they should be just tender with a slight bite. If preparing ahead of time, store the components separately and assemble just before serving to maintain the freshness and prevent the noodles from becoming soggy.

Tags
Vietnamese
chicken
rice noodles
salad
cold dish
lemongrass
herbs
lunch
Asian
healthy
Ingredients

  • 1.5 pounds boneless, skinless chicken thighs

  • 2 stalks lemongrass stalks, tough outer layers removed, tender inner part minced

  • 3 cloves garlic cloves, minced

  • 1 medium shallot, minced

  • 3 tablespoons fish sauce

  • 2 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 2 tablespoons vegetable oil

  • 8 ounces rice vermicelli noodles

  • 1 medium cucumber, julienned

  • 2 medium carrots, julienned

  • 1 medium red bell pepper, thinly sliced

  • 2 cups fresh bean sprouts

  • 1/2 cup fresh mint leaves, roughly chopped

  • 1/2 cup fresh cilantro leaves, roughly chopped

  • 1/4 cup fresh Thai basil leaves, roughly chopped (or regular basil)

  • 1/3 cup roasted peanuts, chopped

  • 3 tablespoons fish sauce

  • 2 tablespoons rice vinegar

  • 3 tablespoons lime juice

  • 2 tablespoons water

  • 1 clove garlic clove, minced

  • 1 small red chili, seeded and minced (or 1 tsp chili flakes)

  • 3 tablespoons sugar

Instructions
  • 1

    In a bowl, combine 2 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons lime juice, 3 minced garlic cloves, 2 minced lemongrass stalks, and 1 minced shallot to create the chicken marinade.

  • 2

    Slice 1.5 pounds chicken thighs into thin strips and add to the marinade. Mix well to coat and refrigerate for at least 30 minutes (up to 4 hours for better flavor).

  • 3

    While chicken marinates, prepare the dressing by combining 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 3 tablespoons lime juice, 2 tablespoons water, 3 tablespoons sugar, 1 minced garlic clove, and 1 minced red chili in a small bowl. Stir until sugar dissolves completely. Set aside.

  • 4

    Cook 8 ounces rice vermicelli noodles according to package instructions (typically 3-4 minutes in boiling water). Drain, rinse under cold water, and set aside to cool completely.

  • 5

    Prepare all vegetables: julienne 1 cucumber and 2 carrots, thinly slice 1 red bell pepper, wash 2 cups bean sprouts, and roughly chop the herbs (1/2 cup mint, 1/2 cup cilantro, and 1/4 cup Thai basil).

  • 6

    Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. When hot, add the marinated chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through.

  • 7

    To assemble each serving, place a portion of cooled rice noodles in a bowl, top with julienned vegetables, bean sprouts, and herbs.

  • 8

    Add the cooked lemongrass chicken on top and sprinkle with chopped peanuts.

  • 9

    Drizzle each serving with the prepared dressing or serve it on the side for individuals to add according to their taste preference.

  • 10

    Toss gently before eating to combine all flavors.

Nutrition Information (per serving)
485
Calories
32g
Protein
58g
Carbs
15g
Fat
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