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Vietnamese Noodle Salad with Grilled Chicken

Vietnamese Noodle Salad with Grilled Chicken

Course: Salad
Cuisine: Asian
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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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

Instructions

Step 1: Marinate the Chicken

  • In a medium mixing bowl, combine vegetable oil, garlic, fish sauce, sugar, lime zest, and red pepper flakes. Stir until the sugar dissolves.
  • Add chicken thighs, tossing to coat evenly.
  • Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
  • 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

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

Step 3: Prepare the Noodles

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

Step 4: Grill the Chicken

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

Step 5: Assemble the Salad

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