Vietnamese Chicken Noodle Salad Recipes

VIETNAMESE RICE NOODLE SALAD WITH CHICKEN

Steps:

• In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
• Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
• Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
• Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
• To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

VIETNAMESE CHICKEN NOODLE SALAD

Steps:

• Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
• Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
• Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
• Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
• Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.

VIETNAMESE CHICKEN & NOODLE SALAD

Steps:

• Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
• Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
• Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
• Serve immediately.

VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

VIETNAMESE CHICKEN NOODLE SALAD

Steps:

• Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Remove the chicken from the water and set aside to cool for about 10 minutes.
• Coarsely shred chicken and place in a large mixing bowl.
• Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain the noodles well.
• Place the salad dressing ingredients in a screw top jar and shake well until combined.
• Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine.
• Drizzle with dressing and gently toss to combine.
• Divide the salad among serving plates and serve immediately.