The Vietnamese Noodle Salad I Could Eat Every Day | Make It Wednesday Marion’s Kitchen

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, spaghetti is more accessible.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based, canned tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, salt is basic.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free, almonds are often cheaper.

Put a large pot of water over high heat and bring to the boil.

In the meantime, place the chicken in a large bowl along with the carrot, cabbage, chilli, mint, spring onion and fried shallots. Set aside until ready to serve.

For the dressing, whisk all the ingredients together.

Drizzle half of the dressing over the chicken mixture, then use your hands to give everything a good toss. You want a mere whisper of dressing on everything rather than everything to be saturated. Save the remaining dressing for later.

Cook the noodles in the boiling water for 2 minutes or until just cooked.

Drain and rinse under tap water to cool.

Use your hands to form little bundles of noodles and place them on a platter.

Add the lettuce to the plate too, as well as the extra mint and Thai basil (if using).

Sprinkle the crispy noodles over the dressed salad.

Serve with the bundles of noodles, herbs and lettuce on the side, plus the additional dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens