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.
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.
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!
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