Vietnamese Chicken Vermicelli Salad with Fresh Herbs
Fresh, vibrant, and packed with herbs, this Vietnamese-Inspired Chicken Vermicelli Salad combines tender chicken, crisp vegetables, rice noodles, and a bright lime dressing for an easy meal you'll want to make all summer. Print the recipe and bring fresh flavor to your table tonight.
Servings 8
Calories 360kcal
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
My Kitchen 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
Calories: 360kcal | Carbohydrates: 34g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 1302mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 1mg