Prep time:
About 30 minutes
Cook time:
About 15 minutes
Total time:
About 45 minutes
Servings:
3-4 servings
Yield:
A large bowl of salad
Quick and easy vietnamese noodle salad with chicken
This noodle recipe is one of those recipes I discovered on my travel to Germany. I did not grow up eating vietnamese food but I have somehow cultivated a huge interest in asian food that sometimes do not come from my own country. I used to go to a salad bar in Berlin that only made vietnamese salads and since then, I have been making my own vietnamese noodle salad each summer. This is one of my must make kind of food as soon as summer arrives.
The best thing about this salad is that I can just add a lot of variations. The reason I love making asian food is also that we are used to just eyeballing the amount of ingredients we use. Hence, in this recipe, I have made a list of ingredients and the amount of time on an average calculation. The time needed to make this salad might vary according to what you add. Feel free to change the amount of ingredients according to your taste!
Possible variation ideas:
There are so many variations possible to make this salad. For example, let’s talk about the noodles. I used the thick rice noodle for this recipe today, which is not alway the case. I use thin vermicelli noodles as well. Some people also like to use mung bean noodles.
Talking about the vegetables to add in your salad, you can add any vegetables you like. I usually add the fresh ingredients like carrots, bell pepper, cucumber , onions, bean sprouts, etc.
When it comes to the protein, there are differents options as well. For vegeterians tofu can be added, whereas for non-vegeterian options, you can add any mean of your choice.
Finally, for herbs you could add any herb of your choice. I usually add thai basil, cilantro and mint.
Why should you try this noodle salad?
This salad is a must-try specially in summer time because it is very refreshing and packed with a lot of flavors. It’s also pretty easy to make and is pretty light.
Ingredients:
For the salad:
- About 200 grams noodles of choice
- About 250 grams cooked chicken (grilled or roasted), sliced
- 1/2 cup fresh herbs (mint, cilantro, Thai basil), chopped
- 1 cup lettuce, shredded (optional)
- 1/2 cup cucumber, julienned
- One onion chopped
- 1/2 cup bean sprouts
- 1/4 cup roasted peanuts, chopped(optional)
- 2 tablespoons fried shallots (optional)
- 1/2 cup chopped tomatoes (optional)
- 1/2 cup chopped onions (optional)
- 1/2 cup chopped bell peppers (optional)
For the dressing:
- 3 tablespoons fish sauce
- 1 tablespoon ginger, minced(optional)
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1 red chili, minced (optional)
Instructions:
Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, prepare the dressing by combining fish sauce, lime juice, sugar, minced garlic and ginger, and minced chili. Stir well until the sugar is dissolved. Taste and adjust the flavors to your liking by adding more fish sauce, lime juice, or sugar if desired.
In a large bowl, combine the cooked rice vermicelli noodles, sliced cooked chicken, chopped fresh herbs, shredded lettuce, julienned cucumber, bean sprouts and other vegetables if added.
Pour the dressing over the noodle salad and toss gently to coat all the ingredients evenly.
Transfer the noodle salad to serving plates or bowls. Sprinkle with chopped roasted peanuts and fried shallots.
Serve the Vietnamese noodle salad immediately and enjoy!
Feel free to customize this recipe by adding other ingredients like shrimp, chicken, or tofu, depending on your preferences. You can also adjust the amount of dressing and herbs according to your taste. Enjoy your refreshing and flavorful Vietnamese noodle salad!
