Vietnamese Chicken Noodle Salad Bowl
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Vietnamese Chicken Noodle Salad Bowl packed with fresh herbs, grilled chicken, rice noodles, and bright nuoc cham dressing.
Ingredients
8 oz rice vermicelli noodles
2 cups cooked grilled chicken, sliced
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup shredded lettuce
1/4 cup fresh cilantro
1/4 cup fresh mint
2 tablespoons chopped peanuts
Nuoc Cham Dressing:
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 clove garlic, minced
1 small red chili, sliced
Instructions
1. Cook rice vermicelli and rinse cold.
2. Whisk dressing ingredients together.
3. Divide noodles into bowls.
4. Top with chicken and vegetables.
5. Add fresh herbs.
6. Drizzle dressing over bowl.
7. Finish with chopped peanuts and serve.
Notes
Store components separately up to 3 days.
Substitute shrimp for chicken if desired.
Add pickled vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
