Vietnamese Chicken Vermicelli Salad

Name: Vietnamese Chicken Vermicelli Salad
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken thighs; 7 oz dried rice vermicelli noodles; 2 cup bean sprouts; 1 large carrot; 1 seedless cucumber; 6 romaine lettuce leaves; 2 cloves garlic; 1 lime; 1 red chili; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp vegetable oil; 2 tbsp rice vinegar or white vinegar; 3 tbsp sugar; 1/2 cup cold water; 1/2 cup mint; 1/2 cup cilantro

This Vietnamese chicken vermicelli salad is fresh, vibrant, and packed with texture from tender chicken, cool noodles, crisp vegetables, and fragrant herbs. A bright, tangy nuoc cham dressing ties everything together for a light but satisfying meal that works well for lunch or dinner.

Servings4 Portions

Prep Time60 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

boneless skinless chicken thighs
1 lb
dried rice vermicelli noodles
7 oz
bean sprouts
2 cup
large carrot
1
seedless cucumber
1
romaine lettuce leaves
6
garlic
2 cloves
lime
1
red chili
1
fish sauce
2 tbsp
soy sauce
1 tbsp
brown sugar
2 tbsp
vegetable oil
1 tbsp
rice vinegar or white vinegar
2 tbsp
sugar
3 tbsp
cold water
0.5 cup
mint
0.5 cup
cilantro
0.5 cup

Step-by-Step Instructions

In a medium bowl, combine the chicken thighs with the garlic, lime juice, fish sauce, soy sauce, and brown sugar. Toss well to coat, then let the chicken marinate at room temperature for 30 to 60 minutes while you prepare the remaining ingredients.

Make the nuoc cham by stirring together the vinegar, sugar, cold water, fish sauce, lime juice, and sliced red chili in a small bowl. Mix until the sugar fully dissolves, then taste and adjust with more lime juice, sugar, or fish sauce if needed.

Cook the rice vermicelli according to the package directions until just tender. Drain immediately, rinse under cold running water to stop the cooking, and let the noodles drain well.

Heat the vegetable oil in a skillet or grill pan over medium-high heat. Add the chicken and cook for about 4 minutes per side, or until nicely browned and cooked through. Transfer to a plate and let it rest for a few minutes, then slice thinly.