Dive into a bowl of vibrant flavors with our Vietnamese Rice Noodle Salad with Grilled Chicken! This delightful dish is not just a feast for the eyes but also a refreshing escape for your taste buds. Imagine tender rice noodles tossed with crunchy vegetables, succulent grilled chicken, and fragrant herbs, all drizzled with a zesty fish sauce and lime dressing. Perfect for a light lunch or a colorful dinner, this recipe is quick to prepare and sure to impress your family and friends. Ready to elevate your culinary skills? Let’s get started!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 200g rice noodles
- 2 chicken breasts
- 1 cup shredded carrots
- 1 cup bean sprouts
- Fresh herbs (mint, cilantro)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing the rice noodles. Bring a large pot of water to a boil. Once boiling, add the 200g of rice noodles and cook according to the package instructions, usually about 5-7 minutes, until they are tender but still slightly firm (al dente). Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, prepare the chicken breasts. Pat the chicken dry with paper towels and season both sides with salt and pepper. Preheat a grill or grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through. Remove from the grill and let rest for a few minutes before slicing into thin strips.
- In a large mixing bowl, combine the cooked rice noodles, shredded carrots, and bean sprouts. Gently toss to mix the ingredients together.
- In a small bowl, whisk together the fish sauce and lime juice to create a dressing. Pour this dressing over the noodle mixture and toss gently to ensure that everything is evenly coated.
- Add the fresh herbs (mint and cilantro) to the noodle salad, reserving a little for garnish. Toss again gently to incorporate the herbs without bruising them.
- To serve, divide the noodle salad among four plates. Top each serving with the sliced grilled chicken and garnish with the reserved fresh herbs. Optionally, you can add additional lime wedges on the side for extra flavor.
- Enjoy your Vietnamese Rice Noodle Salad with Grilled Chicken as a refreshing and flavorful dish!
Tips
- Perfect Noodles: To achieve the ideal texture for your rice noodles, make sure to rinse them under cold water after cooking. This stops the cooking process and keeps them from becoming mushy.
- Grilling Tips: For the juiciest chicken, let it rest for a few minutes after grilling before slicing. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
- Fresh Herbs: Don’t skimp on the fresh herbs! They add a burst of flavor and freshness to the salad. Feel free to experiment with other herbs like basil or Thai basil for a unique twist.
- Customize Your Salad: This recipe is highly customizable. Add other vegetables like cucumber or bell peppers, or switch up the protein with shrimp or tofu for a vegetarian option.
- Make Ahead: You can prepare the noodle salad in advance. Just keep the dressing separate until you’re ready to serve to maintain the crunchiness of the vegetables.
- Serving Suggestions: Serve the salad with extra lime wedges on the side for those who love a zesty kick!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
