Vietnamese chicken salad
A Vietnamese dinner. Ready in about 40 minutes. Difficulty: medium.
- 40 minPrep (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 chicken breasts
Fresh & other
- 3 ⅔ oz rice noodles
- 1 carrot
- ⅓ cucumber
- 1 ⅓ oz radishes
- ⅓ red onion
- Bunch mint Shopping tip: Fresh mint leaves.
- ⅔ oz peanuts
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- Zest and juice of 1 lime
Sauces & oils
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame seed oil
How to make it
Steps in our own plain words.
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To make the dressing.
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Whisk all the ingredients together in a big serving bowl.
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Cook the noodles following pack instructions.
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Drain.
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Add to the bowl with the dressing.
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Peel the carrot in long strips using a vegetable peeler.
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Do the same for the cucumber, till you reach the seeds.
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Add your carrot and cucumber to the noodle mix along with mint, red onion, radishes and the shredded chicken.
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Toss fully to coat in your dressing, scatter over the peanuts.
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Serve.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.