Vietnamese noodle salad with vermicelli rice noodles, poached chicken, and fresh salad ingredients. This is such a light meal, enjoyed all year round in the Australian climate. It’s healthy, flavorful, and fresh, with the minimal cooking time needed.
You can make a tangy Vietnamese rice vinegarette if you’d prefer, such as Nuoc Cham sauce. But we enjoy our Asian salad with a squeeze of lime and a generous squeeze of sriracha sauce.
Preparing the Chicken
Poached chicken breast keeps this salad as light as possible, but you could grill the chicken or lightly fry it if you’d prefer. Also, for a vegetarian option, simply leave out the meat.
For extra flavour, you can marinate the chicken before grilling or frying. Traditionally, Vietnamese marinades include oil, fish sauce, brown sugar, soy, garlic and lime. You could prepare this marinade, buy an Asian marinade or leave it out completely. It’s up to you.
Vietnamese Noodle Salad
Tasty and light Vietnamese noodle salad with vermicelli rice noodles, poached chicken and fresh salad ingredients. You'll love this low-calorie, flavorful dish at any time of the day.
Vietnamese Chicken Noodle Salad
- 300 grams Chicken breast
- 125 grams Vermicelli rice noodles
- 2 Spring Onions diced
- 1 Carrot (large) julienne
- 1 Cucumber (seedless) julienne
- 2 Red chilies thinly sliced
- ¼ cup Coriander to taste
- ¼ cup Mint to taste
- 2 cups Bean sprouts
- 1½ cups Lettuce/ Rocket
- 2 Limes quartered
- 1 tbsp Sriracha or Nuoc Cham sauce to taste
- ½ tbsp Olive oil
- 1 tbsp Fish sauce
- ½ Lime juiced
- 1 tbsp Brown sugar (or sugar-free alternative)
- 1 clove Garlic
- ½ tbsp Light soy sauce
Firstly, marinate chicken in the chicken marinade for 1 hour before cooking. Then, cook the chicken to your liking.
Next, prepare the rice noodles as per the packet instructions, then allow the noodles to cool.
When assembling the noodle salad, start by combining the cooked rice noodles with the bean sprouts. Then add the lettuce, carrot, cucumber, spring onions, coriander & mint.
Drizzle the Nuoc Cham sauce & lime over the salad to your liking. or add an alternative sauce if you'd prefer, such as sriracha.
Slice the chicken and place on top of the salad, Finally, garnish with red chilies, & cilantro.
Calories: 550kcal | Carbohydrates: 87g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1495mg | Potassium: 1451mg | Fiber: 9g | Sugar: 19g | Vitamin A: 6610IU | Vitamin C: 123mg | Calcium: 159mg | Iron: 4mg
Tips and Swaps
If you’re vegetarian, you can leave the chicken out of the salad completely. You could also add tofu if you’d like.
To keep the calories low, use sriracha instead of Nuoc Cham sauce. And remember that you don’t have to marinate the chicken either. It will still be tasty if you leave out that step.
Finally, if you don’t enjoy any of the salad ingredients that we’ve chosen, simply swap them out for an alternative vegetable. And that’s it. We hope you enjoy this Vietnamese noodle salad as much as we do!
Click here for other healthy, salad recipes that you might like to try, including our spicy prawn salad with noodles!
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