Vietnamese Chicken & Noodle Salad

Revised 2012 Apr 16

4 servings


1 pound chicken breast halves, boned and skinned
4 ounces wide rice noodles
1/2 cup rice-wine vinegar
1 tablespoon fish sauce
2 teaspoons sugar
3 cups shredded napa cabbage
1 English cucumber
1 cup carrot, shredded
1 cup fresh basil, slivered
1/2 cup unsalted roasted peanuts, chopped fine


Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.

Prepare salad up to 8 hours in advance. Toss with peanuts just before serving.

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