Vietnamese Noodle Salad With Grilled Chicken Recipe

I love preparing a Vietnamese Noodle Salad bursting with flavor and vibrant textures. The smoky grilled chicken pairs perfectly with crisp vegetables, fresh herbs, and a tangy rice vinegar dressing. Every bite transports me to a bustling street market where each ingredient sings in harmony, making this dish truly unforgettable.

I’ve gotta say, this Vietnamese Noodle Salad With Grilled Chicken is something really special. I love how the tender 8 oz rice vermicelli noodles come together with crisp veggies and smoky grilled chicken for a meal that’s both fresh and satisfying.

I started off by marinating 2 boneless, skinless chicken breasts in a blend of 3 tbsp rice vinegar, 2 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, and minced garlic, then grilled them until they turned irresistibly charred. When tossing the noodles with julienned carrot and cucumber, thinly sliced red bell pepper, and 1 cup of crunchy bean sprouts, I felt like I was mixing up a twist on your classic Vietnamese noodle salad.

I then sprinkled in fresh herbs like 1/2 cup mint, 1/2 cup cilantro plus a bit of Thai basil and roasted peanuts for crunch. A few nods to the vibes of healthy Thai noodle recipes make this dish a really fun and zesty meal to try.

Why I Like this Recipe

I like this recipe for several reasons. First, I love the mix of flavors it brings together. The tangy dressing combined with the smoky grilled chicken and the fresh, crunchy veggies makes every bite exciting and different. I can’t get enough of it.

Second, it feels like a healthy yet satisfying meal. I really appreciate how it balances the carbs from the noodles with the protein in the chicken and lots of vitamins from the veggies. It kinda makes me feel like I’m doing something good for myself without giving up on taste.

Third, it’s surprisingly easy to put together. Even if I’m in a rush, I know I can throw it all together and have something delicious to eat. Even though it might seem a bit complicated at first, once u try it, the steps just flow naturally.

Lastly, the texture is awesome because of the roasted peanuts and fresh herbs. They add a nice crunch and a burst of flavor that u just dont find in every recipe. It’s these little details that make it my favorite.

Ingredients

• Rice vermicelli: light, delicate carbs soaking up the tangy, zesty dressing.
• Chicken breasts: lean protein, grilled juicy for hearty flavor and satisfying bite.
• Carrots: crunchy, naturally sweet veggies adding color and essential nutrients.
• Cucumbers: hydrating crunch, light fibre, fresh texture balancing other bolder flavors.
• Bean sprouts: crisp, fibrous crunch that contrasts tender noodles and smooth dressing.
• Mint leaves: aromatic herb delivering a cool, refreshing burst throughout every bite.
• Vinegar and lime juice: bold tangy mixture lifting the salad with sweet sour zing.
• Herbs greens: Thai basil and cilantro create extra aromatic, layered flavor.

Ingredient Quantities

• 8 oz rice vermicelli noodles
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 medium carrot, julienned
• 1 large cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup roughly chopped cilantro
• 1/4 cup Thai basil leaves (or regular basil if you cant get Thai)
• 1/4 cup roasted peanuts, roughly chopped
• 3 tbsp rice vinegar
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 small red chili, thinly sliced (optional)
• Salt and pepper to taste

How to Make this

1. Begin by cooking the rice vermicelli noodles according to the package directions. Drain them and rinse with cold water to stop the cooking process.

2. Season the chicken breasts with salt and pepper then grill them over medium-high heat for about 5 to 7 minutes per side until they’re fully cooked and slightly charred.

3. In a small bowl whisk together the rice vinegar, lime juice, fish sauce, soy sauce, sugar, minced garlic, and the sliced red chili if you’re using it.

4. Julienne the carrot and cucumber, and thinly slice the red bell pepper. Place these in a large salad bowl along with the bean sprouts.

5. Once the chicken is done, let it rest for a few minutes then slice it thinly.

6. Add the cooled noodles to the bowl with the veggies.

7. Toss in the mint leaves, chopped cilantro, and Thai basil gently.

8. Drizzle the dressing over the noodle and veggie mixture and toss everything together until well coated.

9. Top the salad with the grilled chicken slices and roughly chopped roasted peanuts.

10. Give it a final toss, adjust the seasoning with extra salt and pepper if necessary, and serve immediately. Enjoy your tasty Vietnamese noodle salad with grilled chicken!

Equipment Needed

1. Large pot to boil water and cook the rice vermicelli noodles
2. Colander to drain and rinse the noodles
3. Grill pan or outdoor grill for cooking the chicken breasts
4. Tongs for turning and removing the chicken from the grill
5. Chef’s knife for slicing the chicken, julienning the veggies, and cutting the chili if you use it
6. Cutting board to give you a safe surface for all the chopping tasks
7. Small bowl to whisk together the dressing ingredients
8. Whisk or fork to mix the dressing well
9. Large salad bowl for tossing the noodles with veggies and herbs
10. Measuring spoons and cups to accurately add sauces and seasonings

Each item helps make sure you cook everything safely and keep the textures just right so you get all of the nutritional goodness in every bite.

FAQ

Vietnamese Noodle Salad With Grilled Chicken Recipe Substitutions and Variations

• If you dont have boneless chicken breasts, try using chicken thighs for a juicier taste or even tofu for a veggie version
• If rice vermicelli noodles are hard to find, thin rice noodles or even glass noodles can do the trick
• For fish sauce, you can mix a bit extra soy sauce with a pinch of salt if you want a milder flavor
• If Thai basil is unavailable, extra cilantro or even a little oregano may work just fine
• And if you dont have roasted peanuts, walnuts or cashews can give you that similar crunch

Pro Tips

1. When you’re cooking the noodles make sure you dont overcook ’em then rinse them with cold water to keep them firm, trust me on that.
2. Let the chicken rest for a few minutes after grilling so it locks in the juices, this even makes it tastier.
3. Mix the dressing ingredients a little ahead of time so they get a chance to blend all the flavors really well.
4. When tossing in the herbs and veggies be gentle so you dont bruise them and lose that fresh crunch.