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Vietnamese Noodle Salad with Chicken – Fresh Herb Salad
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Vietnamese Noodle Salad with Chicken – Fresh Herb Salad

A vibrant, low-calorie Vietnamese salad blending tender grilled chicken, chewy rice noodles, and crisp herbs in a zesty lime-soy dressing. Perfect for a quick, satisfying meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (800 g)
  • 200 g rice vermicelli (thin noodles)
  • 1 medium cucumber (sliced into matchsticks)
  • 2 medium carrots (shredded or julienned)
  • 1 red bell pepper (thinly sliced)
  • 20 fresh mint leaves (optional)
  • 15 fresh cilantro leaves (finely chopped)
  • ½ red onion (diced)
  • ¼ cup slivered peanuts (crushed)
  • ¼ cup lime juice (freshly squeezed)
  • 2 tbsp fish sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp peanut oil

Method
 

  1. Marinate chicken breasts in 1 tbsp peanut oil, 1 tbsp lime juice, and 1 tsp fish sauce for 15 minutes.
  2. Boil rice noodles for 5 minutes; drain and rinse under cold water.
  3. Grill chicken briefly until cooked through; slice into strips.
  4. In a large bowl, combine noodles, cucumber, carrots, bell pepper, mint, cilantro, and red onion.
  5. In a separate bowl, whisk lime juice, 2 tbsp fish sauce, 1 tbsp honey, and 1 tbsp peanut oil to make the dressing.
  6. Toss the salad with the dressing, then top with chicken, crushed peanuts, and extra lime wedges.
  7. Serve immediately for a fresh, crunchy texture.

Notes

Substitute chicken with tofu for a vegetarian option.
Use soba noodles for a heartier texture.
Adjust fish sauce to low-sodium if desired.
Chill leftovers briefly for a refreshing meal.
Add extra crushed peanuts for crunch.