VIETNAMESE CHICKEN NOODLE SALAD | CHICKEN VERMICELLI | Sooo good!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce provides umami flavor with less sodium.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and cheaper.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs.

Slice 2 pounds of boneless skinless chicken thighs and place them in a bowl.

Marinate the chicken with 1/4 cup fish sauce, 1 tablespoon soy sauce, 3 tablespoons lime or lemon juice, 1 tablespoon vegetable oil, 3 minced garlic cloves, and 1/4 cup brown sugar. Mix until well combined.

Marinate in the refrigerator for a few hours or up to overnight.

Prepare the dressing by mixing 1/4 cup fish sauce, 1/4 cup lime or lemon juice, 1/3 cup water, 2 tablespoons sugar, and 2 minced garlic cloves. Optionally add crushed red pepper flakes or minced thai chilies. Mix until well combined.

Boil water in a pot, then remove from heat and add 8.8 ounces of thin rice noodles. Let them sit in the hot water for about 3 minutes until hydrated.

Rinse the noodles with cold water after 3 minutes.

Cook the marinated chicken on a grill or grill pan for about 6 minutes per side until cooked through.

Cut the grilled chicken into bite-sized pieces.

Assemble the salad by mixing the noodles with romaine lettuce, cilantro, jalapenos, carrots, bean sprouts, and cucumbers. Add the chicken on top.

Drizzle with the dressing and mix everything up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens