Fresh, colorful, and bursting with bright herbs, this Vietnamese Chicken Vermicelli Salad combines tender rotisserie chicken, rice vermicelli noodles, crisp vegetables, and a tangy lime dressing for an easy meal you'll want to make again and again. Whether you're looking for a light summer dinner, meal prep lunch, or a fresh way to use rotisserie chicken, this recipe delivers restaurant-inspired flavor with simple ingredients you can find at almost any grocery store.
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WHY YOU'LL LOVE THIS VIETNAMESE CHICKEN VERMICELLI SALAD
If you've been searching for an easy Vietnamese chicken noodle salad with rice noodles, this recipe checks every box. It's fresh, satisfying, easy to prepare, and full of vibrant herbs that make every bite taste like summer. The bright dressing soaks into the noodles while the crunchy vegetables and roasted peanuts add irresistible texture. Best of all, it's a wonderful make-ahead meal for busy weekdays, backyard gatherings, or warm evenings when you want something light that still feels complete.
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- WHY YOU'LL LOVE THIS VIETNAMESE CHICKEN VERMICELLI SALAD
- INGREDIENTS FOR VIETNAMESE CHICKEN VERMICELLI SALAD
- HOW TO MAKE VIETNAMESE CHICKEN VERMICELLI SALAD
- EXPERTISE FROM MY KITCHEN, WHY THIS VIETNAMESE CHICKEN VERMICELLI SALAD WORKS
- WHEN THIS RECIPE SHINES!
- HARVEST FACTS
- KEEP YOUR SUMMER KITCHEN COOKING WITH ME
- FEATURED CABBAGE FARMER: Hansen Farms
- FEATURED CUCUMBER GROWER: CRJ Produce Inc.
- EQUIPMENT NEEDED
- Vietnamese Chicken Vermicelli Salad with Fresh Herbs
- DIETARY CONSIDERATIONS
INGREDIENTS FOR VIETNAMESE CHICKEN VERMICELLI SALAD
One of my favorite things about recipes like this is how a handful of fresh ingredients can completely transform an ordinary weeknight dinner. Every herb, vegetable, and squeeze of lime has a purpose, creating a salad that's as colorful as it is satisfying.
- Rotisserie chicken: Tender shredded chicken makes this recipe quick enough for busy weeknights while adding hearty, savory flavor. It's an excellent source of lean protein that turns this fresh salad into a complete meal.
- Rice vermicelli noodles: Rice vermicelli are delicate, naturally gluten free noodles that soak up the bright dressing without becoming heavy. Their light texture keeps the salad refreshing and easy to enjoy on warm days.
- Red cabbage: Red cabbage adds vibrant color, crisp texture, and a slightly peppery sweetness. It's naturally rich in vitamin C and antioxidants, making it as nutritious as it is beautiful.
- Green cabbage: Green cabbage provides fresh crunch and a mild flavor that balances the bold herbs and tangy dressing. It stays crisp even after the salad rests, giving every bite satisfying texture.
- Persian cucumbers: Persian cucumbers are crisp, thin-skinned, and nearly seedless, making them perfect for fresh salads. Their cool, refreshing flavor balances the salty and citrusy dressing.
- Fresh cilantro: Cilantro brings bright, citrus-like freshness that is a signature flavor in many Vietnamese-inspired dishes. Its bold aroma helps tie the herbs and dressing together.
- Fresh mint: Mint adds cooling sweetness that makes each bite taste especially refreshing. The fragrant leaves complement the lime juice and help lighten the richness of the chicken.
- Fresh basil: Fresh basil contributes a sweet, peppery aroma that rounds out the herb blend. Its tender leaves add depth while enhancing the fresh summer flavor of the salad.
- Green onions: Green onions provide a mild onion flavor without overpowering the other ingredients. Their fresh bite adds balance and a pop of bright green color.
- Roasted peanuts: Roasted peanuts bring a rich, nutty crunch that contrasts beautifully with the tender noodles and vegetables. They also contribute plant-based protein and healthy fats.
Dressing
- Fresh lime juice: Lime juice provides the bright acidity that wakes up every ingredient in the salad. Freshly squeezed juice delivers the cleanest, most vibrant flavor.
- Soy sauce: Soy sauce adds savory umami that gives the dressing depth and balance. It enhances the chicken and complements the fresh herbs beautifully.
- Fish sauce: Fish sauce contributes the unmistakable savory richness found in many Southeast Asian dishes. A small amount adds incredible complexity without making the dressing taste fishy.
- Rice vinegar: Rice vinegar offers gentle acidity with a slightly sweet finish that keeps the dressing balanced. Its mellow flavor blends seamlessly with the lime juice.
- Toasted sesame oil: Toasted sesame oil adds a rich, roasted aroma that deepens the flavor of the dressing. Because it is highly aromatic, a little goes a long way.
- Sugar or honey: A touch of sweetness balances the salty, tangy, and savory ingredients in the dressing. This classic contrast creates a more rounded, harmonious flavor.
- Garlic: Fresh garlic adds bold, savory flavor and a gentle bite that infuses the dressing. Grating it helps distribute its flavor evenly throughout the salad.
- Toasted sesame seeds: Toasted sesame seeds provide subtle nuttiness and delicate crunch. They also give the dressing a beautiful speckled appearance that hints at its rich flavor.
HOW TO MAKE VIETNAMESE CHICKEN VERMICELLI SALAD
Some of my favorite recipes are the ones that don't ask you to stand over the stove for an hour. This is the kind of fresh, colorful meal you can toss together in one big bowl, then slow down long enough to enjoy every bright, herb-filled bite.
- Cook the noodles: Cook the rice vermicelli according to the package directions until just tender. Drain immediately, rinse under cold water to stop the cooking, then drain well.
- Make the dressing: Whisk together the lime juice, soy sauce, fish sauce, rice vinegar, toasted sesame oil, sugar or honey, garlic, and sesame seeds until the sugar has dissolved.
- Assemble the salad: In a large serving bowl, combine the cooked vermicelli, shredded chicken, coleslaw mix, cucumbers, green onions, cilantro, mint, and basil.
- Dress the salad: Pour the dressing over the salad. Toss gently until the noodles and vegetables are evenly coated.
- Let it rest: Allow the salad to rest for 10 to 15 minutes so the noodles absorb the dressing and the flavors meld together.
- Finish and serve: Sprinkle with the chopped roasted peanuts just before serving for the best crunch.
EXPERTISE FROM MY KITCHEN, WHY THIS VIETNAMESE CHICKEN VERMICELLI SALAD WORKS
One of the things I enjoy most about developing recipes is understanding why a handful of simple ingredients can taste so vibrant when they're paired thoughtfully. Years of recipe development, professional baking, and studying food science have taught me that memorable dishes are rarely complicated, they're built on balance. This Vietnamese Chicken Vermicelli Salad is a perfect example. Every ingredient has a purpose, from the way the rice noodles absorb the dressing to the fresh herbs that brighten each bite. These are a few of the small techniques that make this salad taste fresh, balanced, and satisfying every time.
Cold Rinse the Rice Vermicelli Immediately
Rice vermicelli continue cooking from residual heat even after they're drained. Rinsing them under cold water stops the cooking process, washes away excess surface starch, and keeps the noodles tender, separate, and ready to absorb the dressing instead of clumping together.
Let the Salad Rest Before Serving
Giving the salad 10 to 15 minutes to rest isn't just convenient, it's an important flavor-building step. During that time, the rice noodles soak up the bright lime dressing while the cabbage softens just enough to become more tender without losing its satisfying crunch.
Layer Fresh Herbs Instead of Relying on One
Using cilantro, mint, and basil together creates far more complexity than any single herb can provide alone. Each herb contributes different aromatic compounds, producing a brighter, more balanced flavor that makes the salad taste fresh without relying on extra salt or heavy sauces.
WHEN THIS RECIPE SHINES!
This is the kind of meal that finds its way onto the table when gardens are overflowing, farmers markets are bursting with color, and turning on the oven feels like too much work. The crisp vegetables, fragrant herbs, and bright lime dressing celebrate the freshest flavors of the season, making this Vietnamese Chicken Vermicelli Salad just as perfect for a quiet weeknight dinner as it is for backyard gatherings, picnics, and meal prep lunches.
Season: Spring, Summer
Months: May, June, July, August, September
Fun Fact
Fun Fact: Fresh basil is most flavorful when harvested in the morning, after the dew has dried but before the afternoon heat arrives. That's when the leaves contain the highest concentration of the aromatic oils that give basil its signature fragrance.
HARVEST FACTS
Although this recipe comes together with pantry staples and rotisserie chicken, its personality comes from the fresh produce and herbs. Making it when these ingredients are naturally in season rewards you with better flavor, better texture, and often better value.
Fresh Basil
Basil thrives in warm weather and reaches its peak from June through September. Harvest leaves regularly and pinch off flower buds as they appear to encourage continuous growth and more flavorful foliage.
Fresh Mint
Mint is one of the first herbs to flourish in spring, with its best harvest running from May through September. Frequent harvesting encourages new tender shoots and keeps plants productive throughout the season.
Fresh Cilantro
Cilantro grows best during cooler weather and is typically at its finest in April through June and again in September through October. As temperatures climb, the plant quickly bolts and begins producing flowers, causing the leaves to lose their delicate flavor.
Persian Cucumbers
Persian cucumbers are harvested from June through September, when they are crisp, thin-skinned, and naturally sweet. Picking them while they're young ensures fewer seeds and a consistently crunchy texture.
Cabbage
Green and red cabbage are available year-round, but their primary harvest seasons are late spring through early summer and again in fall. Freshly harvested cabbage offers exceptional sweetness and crunch, making it ideal for fresh salads like this one.
Limes
While imported limes are available throughout the year, domestic harvests are strongest from late spring through early fall. Choose limes that feel heavy for their size, as they contain the most juice and deliver the brightest citrus flavor.
KEEP YOUR SUMMER KITCHEN COOKING WITH ME
One fresh recipe always seems to lead to another, especially when summer gardens and farmers markets are overflowing. If this Vietnamese Chicken Vermicelli Salad found a place on your table, I think you'll also enjoy the bright flavors of my Cucumber Tomato Avocado Salad alongside your next grilled meal, or the smoky sweetness of Grilled Corn Pasta Salad with Lime Crema for your next picnic or backyard barbecue. When basil is growing faster than you can use it, my Basil Vinaigrette is one of my favorite ways to stretch the harvest, and Summer Tomato Carpaccio with Basil Vinaigrette lets beautiful tomatoes shine with very little effort. If you're meal prepping lunches for the week, Curried Chicken Salad with Grapes and Cashews is another fresh, protein-packed favorite that's easy to make ahead. Every recipe is another opportunity to celebrate the harvest, learn a new technique, and bring fresh, seasonal ingredients to the table. I hope you'll stay awhile and continue cooking through the seasons with me.
FEATURED CABBAGE FARMER: Hansen Farms
When we think about summer salads, it's easy to let cabbage become the quiet supporting ingredient. But behind every crisp bite is a family that has spent generations learning how to grow it well.
At Hansen Farms, that story began in 1919, when Chris Hansen Sr., an immigrant from Denmark, planted cabbage because it reminded him of the crops he knew from home. More than a century later, four generations of the Hansen family continue that legacy, growing cabbage with the same commitment to quality, integrity, and stewardship that has carried the farm through decades of change. Today their carefully managed harvests and advanced storage facilities help supply fresh cabbage throughout the year, proving that caring for the harvest doesn't end when the field is picked. As you enjoy the crisp crunch in this salad, take a moment to appreciate the hands that have been tending this remarkable crop for more than 100 years. That's where every great meal truly begins.
FEATURED CUCUMBER GROWER: CRJ Produce Inc.
Every recipe has a beginning, and long before these crisp Persian cucumbers found their way into this salad, they began with a leap of faith.
CRJ Produce was founded by the Romero brothers, who grew up in a small community in Jalisco, Mexico. At the time, they weren't farmers at all. They worked in construction and had no experience in agricultural production. What they did have was a dream of building something meaningful, creating opportunities for their community, and the determination to learn an entirely new way of life. They embraced every challenge, turning hard work and resilience into a thriving produce company known today for its premium Persian cucumbers and commitment to quality.
I love stories like theirs because they remind us that farming isn't always something you're born into. Sometimes it's a calling you grow into. Every crisp cucumber in this salad represents countless decisions, long days, and the courage to begin before you know exactly how the story will end.
EQUIPMENT NEEDED
You don't need any specialty equipment to make this Vietnamese Chicken Vermicelli Salad. A few basic kitchen tools are all it takes to prepare this fresh, flavorful meal.
- Large pot, for cooking the rice vermicelli noodles
- Colander or fine-mesh strainer, for draining and rinsing the noodles
- Large mixing bowl, for tossing the salad
- Small mixing bowl or liquid measuring cup, for whisking the dressing
- Whisk, for combining the dressing ingredients
- Chef's knife, for chopping vegetables and herbs
- Cutting board
- Garlic Press or microplane, for grating the garlic
- Citrus juicer or reamer, for juicing the limes
- Measuring cups and measuring spoons
- Tongs or salad servers, for gently tossing the salad before serving
Vietnamese Chicken Vermicelli Salad with Fresh Herbs
Ingredients
- 1 rotisserie chicken (about 4 cups/560 g) shredded
- 8 ounces rice vermicelli noodles (227 g)
- 8 ounce red cabbage (227 g)
- 8 ounce green cabbage (227 g)
- 2 Persian cucumbers (7 ounces/200 g) diced
- ½ cup fresh cilantro (15 g) roughly chopped
- ½ cup fresh mint (15 g) roughly chopped
- ½ cup fresh basil (15 g) roughly chopped
- 3 green onions (60 g) thinly sliced
- ½ cup roasted peanuts (70 g) roughly chopped, for serving
Dressing
- 3 regular limes (90 ml) juiced
- ¼ cup soy sauce (60 ml)
- 3 tablespoons fish sauce (45 ml)
- 3 tablespoons rice vinegar (45 ml)
- 1 tablespoon toasted sesame oil (15 ml)
- 1½ tablespoons sugar (18 g sugar or 32 g honey) or honey
- 2 cloves garlic (12 g) grated
- 1 tablespoon sesame seeds (9 g) toasted
Instructions
- Cook the noodles: Cook the rice vermicelli according to the package directions until just tender. Drain immediately, rinse under cold water to stop the cooking, then drain well.8 ounces rice vermicelli noodles
- Make the dressing: Whisk together the lime juice, soy sauce, fish sauce, rice vinegar, toasted sesame oil, sugar or honey, garlic, and sesame seeds until the sugar has dissolved.3 regular limes, ¼ cup soy sauce, 3 tablespoons fish sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1½ tablespoons sugar , 2 cloves garlic , 1 tablespoon sesame seeds
- Assemble the salad: In a large serving bowl, combine the cooked vermicelli, shredded chicken, coleslaw mix, cucumbers, green onions, cilantro, mint, and basil.1 rotisserie chicken, 8 ounce red cabbage, 8 ounce green cabbage, 2 Persian cucumbers, ½ cup fresh cilantro, ½ cup fresh mint, 3 green onions, ½ cup fresh basil
- Dress the salad: Pour the dressing over the salad. Toss gently until the noodles and vegetables are evenly coated.
- Let it rest: Allow the salad to rest for 10 to 15 minutes so the noodles absorb the dressing and the flavors meld together.
- Finish and serve: Sprinkle with the chopped roasted peanuts just before serving for the best crunch.½ cup roasted peanuts
Notes
- Rinsing the noodles with cold water keeps them from sticking together.
- Don't add the peanuts until serving so they stay crunchy.
- This salad is even better after about 20 minutes in the refrigerator.
- If you like a little heat, add sliced fresh Thai chiles or a drizzle of sriracha when serving.
Nutrition
DIETARY CONSIDERATIONS
The dietary categories below are provided as a quick reference to help you determine whether this recipe may fit your dietary preferences. They are intended as a helpful guide, not as medical or nutritional advice. Individual ingredients and brands can vary, so always check product labels if you have food allergies, sensitivities, or specific dietary needs.
- DF (Dairy Free): YES This recipe contains no dairy ingredients.
- EF (Egg Free): YES This recipe contains no eggs.
- GF (Gluten-free): No. Traditional soy sauce contains wheat, but use certified gluten-free tamari to make it gluten free.
- NF (Nut Free): No. Roasted peanuts are a primary ingredient.
- PB (Plant Based): No. Rotisserie chicken and fish sauce are animal products.
- SF (Sugar Free): No. The dressing contains sugar or honey.
- VE (Vegetarian): No. Chicken and fish sauce are not vegetarian.
- VG (Vegan): No. Chicken, fish sauce, and honey (if used) are not vegan.
- Paleo: No. Rice noodles, soy sauce, and sugar are not Paleo compliant.
- Keto: No. Rice vermicelli noodles are too high in carbohydrates for a ketogenic diet.
- Whole30: No. Rice noodles, soy sauce, sugar or honey, and peanuts are not Whole30 compliant.
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