Print

Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 29 reviews

This Vietnamese Chicken Salad is a refreshing and vibrant dish packed with flavors and textures. Tender shredded chicken, crisp vegetables, fragrant herbs, and vermicelli noodles are tossed in a zesty and savory Nuoc Cham dressing, creating a perfect balance of tastes. Topped with crunchy roasted peanuts, this salad is a delicious meal on its own or as a side dish.

Ingredients

For the salad:

  • 2 cups cooked shredded chicken (poached or grilled)
  • 200g (7 oz) rice vermicelli noodles
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 small cucumber, julienned
  • 1/2 small red onion, thinly sliced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped Thai basil (optional)
  • 1/4 cup roasted peanuts, crushed

For the Nuoc Cham dressing:

  • 3 tbsp fish sauce
  • 3 tbsp lime juice (freshly squeezed)
  • 2 tbsp sugar
  • 2 tbsp water
  • 1 garlic clove, finely minced
  • 1 red chili, thinly sliced (optional)

Instructions

  1. Cook vermicelli: Soak rice vermicelli in hot water for 5–7 minutes until soft. Drain and rinse with cold water. Set aside.
  2. Prepare dressing: In a small bowl, mix fish sauce, lime juice, sugar, and water until sugar dissolves. Stir in garlic and chili. Adjust flavor to taste (balance of salty, sour, sweet).
  3. Assemble salad: In a large bowl, combine shredded chicken, cabbage, carrots, cucumber, onion, herbs, and vermicelli.
  4. Dress and toss: Pour the nuoc cham dressing over the salad and toss until everything is well coated.
  5. Garnish and serve: Top with crushed peanuts. Serve immediately or chill for a refreshing cold dish.

Nutrition

Find it online: https://lauracooks.com/vietnamese-chicken-salad-recipe/