Vietnamese Rice Noodle Salad with Chicken

• servings: 4 servings
• total time: 1 hour 10 minutes

Ingredients

FOR THE CHICKEN & MARINADE:

1 pound boneless, skinless chicken thighs

2 cloves garlic (minced)

1 lime (juiced)

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons brown sugar

1 tablespoon vegetable oil

FOR THE NUOC CHAM SAUCE:

3 cloves garlic (minced)

1 lime (juiced)

2 tablespoons rice vinegar or white vinegar

1/4 cup fish sauce

3 tablespoons sugar

1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)

1/2 cup cold water

TO ASSEMBLE THE BOWLS:

7 ounces dried rice vermicelli noodles

Vegetable oil

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (finely julienned)

Mint

Cilantro

Directions

In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.

Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.

Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.

Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.

To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

Nutrition

• Calories: 466 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.04 g
• Cholesterol: 108 mg
• Sodium: 2204 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 4 g
• Total Sugars: 21 g
• Protein: 28 g