Vietnamese Chicken Noodle Salad

This Vietnamese Chicken Noodle Salad is summery, colorful, and fresh! You get a little sweet, a little sour, it’s a super refreshing noodle salad that you’ll crave constantly.

1 lemongrass stalk

2 cloves minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon sugar

½ teaspoon sesame oil

1 lb chicken thighs

mint

thai basil

cilantro

romaine lettuce

carrot

bean sprouts

1 mango

rice vermicelli noodles

Ginger Lime Dipping Sauce

3 tablespoon fish sauce

2 tablespoon sugar

4 garlic cloves minced

a large piece of ginger, smashed and minced

half a lime's juice

chili sauce

  1. Take the lemongrass stalk and bruise then finely chop. Add it to a bowl or container, then mix in garlic, fish sauce, soy sauce, sugar, and sesame oil. Marinate the chicken for about an hour.

  2. For the ginger lime dipping sauce, mix all the sauce ingredients in a small bowl and set aside.

  3. Then, prep your veggies and herbs. Give everything a rough chop - mint, thai basil, and cilantro, set aside. Thinly slice some romaine lettuce and shred a carrot. Set aside some bean sprouts and then our mangoes. I just peel and cut into thin slices.

  4. For the noodles - cook according to the package’s direction. Drain and rinse them to cool.

  5. Finally, cook up the chicken - grill each side for 4- 5 minutes until they’re cooked through, and then we assemble.

  6. n a bowl, add a layer of the romaine and herbs at the bottom, then rice noodles just to the side, on top of that the chicken that is already sliced up, bean sprouts, carrots, and mangoes. Now take the ginger-lime sauce and drizzle it all over… mix it up. Enjoy!

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Vietnamese-style Chicken Noodle Salad!

Order my cookbook! https://amzn.to/2KHDXfi

and Subscribe to my YouTube channel here!

Dzung