Vietnamese Chicken and Rice Vermicelli Salad

Name: Vietnamese Chicken and Rice Vermicelli Salad
Prep time: 15 min
Total time: 15 min
Yield: 3 or 4
Ingredients: About 200g cooked rice vermicelli, snipped into shorter lengths; About 200g shredded cooked chicken; 1 large carrot, finely julienned or grated (large holes); 4 or 5 Napa cabbage leaves, finely shredded; A handful of mange-tout, finely julienned; 1/4 cup finely diced cucumber; A small handful chopped mint leaves + 1 tbsp chopped coriander; 4 spring onions, shredded; 1 thumb-sized piece fresh ginger, finely grated; 3 garlic cloves, mashed; 1 fresh red or green chili, finely chopped; 1 or 2 tbsp rice vinegar; 2 tbsp fish sauce; Juice of 1 lime, or more if needed; 1 tbsp brown sugar; 2 tbsp vegetable oil; 1/2 cup roasted peanuts, roughly chopped

⏱️ 15 min

👥 3 or 4 servings

"This refreshing Vietnamese chicken and rice vermicelli salad bursts with vibrant flavors and contrasting textures. Made with leftover shredded chicken, crisp julienned vegetables, fresh herbs, and a tangy lime-fish sauce dressing, it's quick to assemble and perfect for a light lunch or side dish."

Method 2 Steps

1

In a large salad bowl, combine the chicken and rice vermicelli, then add all the other ingredients. Toss until well mixed.
2

Taste and, if needed, adjust to your liking.

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Vietnamese Chicken and Rice Vermicelli Salad

🥗 Ingredients (17 items)

Method 2 Steps

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