If you’re looking for a meal that’s light, healthy, and bursting with flavor, Vietnamese Noodle Salad with Grilled Chicken is the perfect choice. With tender grilled chicken, crisp vegetables, and a zesty lime-fish sauce dressing, this dish offers the perfect balance of savory, tangy, and slightly sweet notes—all tied together with fresh herbs and crunchy peanuts.

This recipe is inspired by traditional Vietnamese bún gà nướng, which pairs rice vermicelli noodles with char-grilled meat, fresh herbs, and a nước chấm-style dressing. It’s incredibly versatile: you can serve it as a light lunch, a hearty dinner, or even a make-ahead picnic salad.

Whether you’re new to Vietnamese flavors or already a fan, this recipe delivers a restaurant-quality experience at home.

Tips for the Best Vietnamese Noodle Salad with Grilled Chicken

1. Use Fresh Herbs Generously

Vietnamese salads rely heavily on herbs like mint and cilantro for flavor. Don’t skimp—they add freshness and aroma to every bite.

2. Don’t Overcook the Noodles

Rice vermicelli cooks extremely fast. Overcooking will make them mushy, so keep an eye on the clock.

3. Adjust the Heat Level

If you love spice, add more minced jalapeño or even sliced Thai chilies to the dressing. For a milder version, omit the chili entirely.

4. Prep Ahead for Busy Days

You can marinate the chicken, make the dressing, and prep the vegetables up to a day in advance. Just assemble right before serving to keep everything crisp.

Variations and Serving Ideas

Grilled Shrimp Version

Swap chicken for shrimp, marinating them for just 30 minutes before grilling.

Vegetarian Option

Use grilled tofu or tempeh in place of chicken, and replace fish sauce with soy sauce or vegan fish sauce.

Cold Picnic Salad

Prepare the chicken and noodles in advance, chill, and serve cold for a refreshing summer meal.

Health Benefits of Vietnamese Noodle Salad with Grilled Chicken

• High in protein from grilled chicken, which supports muscle health.
• Low in unhealthy fats thanks to the light marinade and dressing.
• Rich in vitamins and minerals from fresh vegetables and herbs.
• Gluten-free friendly if you ensure your fish sauce brand is gluten-free.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier during grilling. If using breasts, reduce cooking time to avoid dryness.

What if I don’t have a grill?
You can use a grill pan or skillet over medium heat. An oven broiler works too—just watch closely to prevent burning.

How long does it keep?
The salad is best eaten fresh, but leftovers (without dressing) can be stored in the fridge for up to 2 days.

Final Thoughts

Vietnamese Noodle Salad with Grilled Chicken is more than just a meal—it’s a vibrant, flavor-packed experience. Every bite delivers a refreshing mix of textures and tastes: tender noodles, crisp vegetables, aromatic herbs, savory grilled chicken, and a tangy-sweet dressing that ties it all together.

Whether you’re hosting friends, meal-prepping for the week, or simply craving something light yet satisfying, this salad is sure to become a staple in your kitchen.

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Chef Tips with Jason Hill | CookingSessions.com

Vietnamese Noodle Salad with Grilled Chicken

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This recipe is inspired by traditional Vietnamese bún gà nướng, which pairs rice vermicelli noodles with char-grilled meat, fresh herbs, and a nước chấm-style dressing. It’s incredibly versatile: you can serve it as a light lunch, a hearty dinner, or even a make-ahead picnic salad.

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Course: Salad

Cuisine: Asian

Ingredients

  

Chicken Marinade

• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 1/4 cup fish sauce
• 2 tablespoons sugar
• Zest of 1 lime
• 1/4 teaspoon crushed red pepper flakes
• 1 pound boneless skinless chicken thighs

Dressing (Nước Chấm Style)

• 1 1/2 cloves garlic minced
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 6 tablespoons fresh lime juice
• 1 tablespoon minced jalapeño adjust to taste

Salad

• 6.75 ounces dried rice vermicelli
• 1 cup thinly sliced cucumber
• 3 cups mixed carrots, lettuce, green onions, daikon radish, or bean sprouts
• 1 cup fresh cilantro and mint leaves lightly packed
• 1/3 cup chopped peanuts
• Lime wedges for serving

Method

 

Step 1: Marinate the Chicken

1. In a medium mixing bowl, combine vegetable oil, garlic, fish sauce, sugar, lime zest, and red pepper flakes. Stir until the sugar dissolves.
2. Add chicken thighs, tossing to coat evenly.
3. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
4. Pro Tip: The sugar in the marinade helps caramelize the chicken, but it can burn over high heat. Grill over medium heat for best results.

Step 2: Make the Dressing

1. In a small bowl, combine garlic, fish sauce, sugar, lime juice, and minced jalapeño.
2. Stir until sugar dissolves.
3. Cover and refrigerate until ready to use. Dressing can be made 1 day ahead.

Step 3: Prepare the Noodles

1. Place dried rice vermicelli in a large bowl of warm water. Soak for 15 minutes until pliable.
2. Drain and cook in boiling water for about 1 minute until just tender.
3. Drain again, rinse with cold water, and gently squeeze to remove excess water.

Step 4: Grill the Chicken

1. Remove chicken from the marinade and gently pat dry.
2. Grill over medium heat for 8–10 minutes per side, or until fully cooked.
3. Let rest for 5 minutes, then slice thinly.

Step 5: Assemble the Salad

1. Toss cucumbers and mixed vegetables with a few spoonfuls of the dressing.
2. In a large bowl, combine noodles, vegetables, and fresh herbs.
3. Add remaining dressing and toss well.
4. Transfer to a serving platter, top with sliced chicken and chopped peanuts.
5. Serve with lime wedges on the side.

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