vietnamese rice noodle salad with chicken
Great easy lunch
prep time
1 Hr
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- CHICKEN AND MARINADE
- 1 pound boneless chicken thighs cut into chunks
- 4 cloves garlic minced
- juice of 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- NUOC CHAM SAUCE
- 4 cloves garlic minced
- juice of 1 lime
- 2 tablespoons rice vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/2 teaspoon red chili flakes
- 1/2 cup cold water
- SALAD
- 7 ounces rice vermicelli
- 2 cups bean sprouts
- 1 carrot julienned
- 1 seedless cucumber juienned
- fresh mint and cilantro
How To Make vietnamese rice noodle salad with chicken
-
Step 1In a medium bowl place the chicken and marinade ingredients together and let sit at room temp for 1 hour.
-
Step 2Mix the ingredients for the Nuoc Cham together and stir until sugar dissolves
-
Step 3Cook the vermicelli according to package directions drain and rinse with cold water.
-
Step 4Remove the chicken from the marinade and discard marinade. Add some oil to a skillet and cook the chicken until done.
-
Step 5Add noodles to a bowl. Top with bean spouts, carrot and cucumber. Pour Nuoc Cham over dish. Top with the chicken mint and cilantro.
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