Vietnamese Rice Noodle Salad

Filled with fresh and crunchy vegetables and the most flavourful herbs, this salad can be a meal in itself.
Perfect dish to use all your leftover vegetables

150 Gr. Rice Noodles
150 Gr. Grilled chicken meat, cut in slices. You can also use prawns, poached fish or a small steak cut in fine slices. In this case, I used leftover Firecracker chicken meatballs.
2 Carrots shredded
2 Scallions finely sliced diagonally
5 Radishes finely sliced
1 Small head of Romain lettuce cut in bite size pieces
2 Celery branches cut finely in diagonal
1/2 Small cucumber cut in fine slices diagonally
1/4 Cup mint leaves cut finely
1/4 Cup Thai Basil cut finely
1/4 Cup Salted peanuts

First, prepare the noodles by boiling water and cover the noodles. After a minute, shake the noodles as they tend to stick together. Let the noodles rest for 3 minutes. Drain the water out and rinse the noodles under cold water. Keep in a colander and let them sit at room temperature, until you are ready to make your salad.
For the rest, simply cut the vegetables and place in a bowl, along with the noodles and meat.

Juice of a lime
1 Tablespoon Rice Wine Vinegar
1/4 Cup Fish Sauce
1/2 Cup Water
1 Garlic clove finely chopped
1 Bird’s eye Chilli pepper
1 Tablespoon Honey or brown sugar, or 2 tablespoons white sugar
Mince the garlic and chop the chilli pepper – Mix all the ingredients in a small bowl. Pour over the noodles and mix well.
Garnish with 1/4 Cup of salted peanuts

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