Vietnamese Sate Chicken with salad and noodles

barbara lentz


Fresh and flavorful salad with noodles.


☆☆☆☆☆ 0 votes

4 to 6
4 Hr
10 Min
Stove Top



  • 1 1/2 lb
    boneless skinless chicken thighs cut into strips
  • 1 Tbsp
    each sambal oelek chili paste, fish sauce and maple syrup
  • 2 clove
    garlic minced

  • 1/2 c
    fish sauce
  • 1 Tbsp
    each sambal oelek chili paste and rice vinegar
  • 1/4 c
    maple syrup
  • 1/3 c

  • 1 lb
    carrots julienned
  • 1/4 c
    rice vinegar

  • 1
    head butter lettuce chopped
  • 1/2 c
    cilantro chopped
  • 1/4 c
    fresh basil chopped
  • 1 bunch
    green onions chopped
  • 1 c
    bean sprouts chopped

  • 1 lb
    rice noodles cooked according to package directions

  • ·
    sliced jalapenos or red chilies (optional)

How to Make Vietnamese Sate Chicken with salad and noodles


  1. Marinate the chicken in the chili paste, fish sauce, maple syrup, and garlic for at least 4 hours or overnight.
  2. Meanwhile combine the sauce ingredients and set aside.
    Mix the carrots with the vinegar and set aside to pickle.
  3. Place all your salad ingredients together and set aside.
    Cook your noodles and drain well.
    Grill or fry the chicken strips until done.
  4. To assemble.
    Place salad ingredients in a bowl or plate.
    Top with carrots then noodles then chicken
    Pour sauce over top.
    Top with jalapeno or chilies if using

Printable Recipe Card

About Vietnamese Sate Chicken with salad and noodles

Course/Dish: Chicken Salads
Main Ingredient: Vegetable
Regional Style: Vietnamese

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