Vietnamese Chicken and Rice Vermicelli Salad Recipe
Servings: 4 people
Calories: 219kcal
Vietnamese Chicken and Rice Vermicelli Salad is a perfect salad entree. Bun is a Vietnamese entree salad with rice vermicelli, vegetables, grilled chicken or other meats, topped with peanuts, and served with nuoc cham, a fish based sweet and sour sauce.
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Ingredients
- 2 garlic cloves finely minced
- 2 tablespoons coconut amino
- 1 tablespoon fish sauce
- 1 pound chicken tenders
- 4 oz rice noodle bahn pho, small
- 1 romaine lettuce heart chopped
- 1 English cucumber sliced
- 1 cup julienned carrots
- cilantro or mint garnish
Sauce Ingredients:
- 2 tablespoons lime juice juice of ½ lime
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon sriracha sauce
- 1 clove garlic finely minced
- ¼ cup hot water
Instructions
- Combine 2 cloves of finely minced garlic with 2 tablespoons of coconut amino and 1 tablespoon of fish sauce in a large bowl.
- Lightly score the chicken tender 2 to 3 times per piece and add to the bowl of marinade, stir, cover and refrigerate for at least 15-30 minutes.
- Chop romaine lettuce into bite sized pieces, set aside.
- Slice English cucumber into bite sized pieces, set aside.
- Cook rice noodles according to package instructions (boil water, add rice noodle and cook at medium heat for 4-5 minutes until tender, drain and rinse) and set aside.
- Combine sauce ingredients, set aside.
- Broil or grill the chicken: takes about 3-5 minutes on a foreman grill and 3-4 minutes each side in a broiler.
- Serve salad bar style, assemble with lettuce (1 cup) on the bottom, rice noodles (1 cup), arrange cucumber, carrots, and chicken on top of the noodles, tear up some cilantro or mint leaves as garnish, and drizzle 2 tablespoons (or to taste) sauce over the salad.
Notes
Prep ahead option: marinate the chicken and prepare the vegetables, herbs, and sauce ahead of time. Cook the rice noodles and chicken right before serving and eating.
Nutrition
Calories: 219kcal