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Vietnamese Chicken & Vermicelli Noodle Salad

I love a good salad, one that can be whipped up quickly with lovely fresh ingredients, that can feed a crowd, large or small, with little effort and also using up leftover Roast Chicken I always seem to have in my fridge.

This recipe is without doubt, ticking all these boxes.

Surprise, surprise, I had half a roast chicken in the fridge tonight, left from a couple of nights before, along with half a bunch of coriander and thought….

Mmm, Vietnamese chicken salad!

Now I’m not saying I had all the ingredients in my fridge, I did quickly dash out to the supermarket and grab a few extra ingredients, but you could easily use, bits and pieces you already have. So improvise if need be.

I like to use the mung bean thread vermicelli noodles, as I like the texture, but thin rice noodles could be used if you can’t find the bean thread variety at an Asian grocer or supermarket ( look in the Asian section of your supermarket). I always have a couple of packets in the cupboard, ready to be added to salads, soups or a quick stir-fry and they can be prepared in minutes.

To make this recipe nice and quick, I always use my food processor, which has a slicing and grating blade. This way you can quickly whipped all your salad ingredients in no time. If you don’t have these attachments or a food processor, then don’t worry, you can easily use a knife and grater, it will just take you a few minutes longer.

I hope you love this recipes as much as my family do!

 

Vietnamese Chicken & Vermicelli Noodle Salad
Print Recipe
A simple and quick Vietnamese inspired salad that can use up leftover roast chicken. It's fresh and delish with loads of raw vegetables and fresh herbs. YUM! This will feed 8 people but you can double the quantities to feed a crowd!
Servings Prep Time
8 People 20-30 minutes
Servings Prep Time
8 People 20-30 minutes
Vietnamese Chicken & Vermicelli Noodle Salad
Print Recipe
A simple and quick Vietnamese inspired salad that can use up leftover roast chicken. It's fresh and delish with loads of raw vegetables and fresh herbs. YUM! This will feed 8 people but you can double the quantities to feed a crowd!
Servings Prep Time
8 People 20-30 minutes
Servings Prep Time
8 People 20-30 minutes
Ingredients
  • 2 Carrots, grated
  • 3-4 spring onion, thinnly sliced
  • 1/2 Red Capsicum, finely sliced
  • 1 cup snow peas, finely sliced
  • 1/4 white cabage or wombok, thinnly sliced
  • 1 cup Bean Sprouts and/or snow pea sprouts
  • 1/2 bunch Fresh corriander, chopped
  • 1/2 cup Vietnamese Mint, chopped * this is optional, as not always available in supermarkets or your green grocer, but adds a more authentic Vietnamese flavour.
  • 1 small packet of vermicelli noodles ( mung bean or thin rice) prepare according packet intructions.
  • 1/2 roast chicken, chopped
  • DRESSING -
  • 1/2 Fresh lime, juiced
  • 1-1 1/2 tbs sweet chilli sauce
  • 2 tbs fish sauce
  • 3 tbs Extra Virgin Olive Oil
  • 1 tsp sesame oil
Servings: People
Instructions
  1. Prepare your noodles, according to packet instructions.
  2. Using your grating and slicing blades on your food processor ( or knife and grater) grate your carrots, then thinnly slice all other vegetables. Chop up your fresh coriander and vietnamese mint.
  3. Chop up your roast chicken into small peices. Then add your chopeed chicken, herbs and vegetables to a large serving platter or bowl.
  4. Drain your noodles well and rinse under cold water to cool. Add to your salad.
  5. To make dressing; Add all your dressing ingredients into a small jar, place your lid on tightly and shake vigourously till well mixed. Then finally pour over your salad and toss to well combined.
  6. If you like a little chilli heat, finely chop up a fresh chilli. * this is optional and I usually serve this in a dish on the side, that way you can add as much or as little as you desire! ENJOY!
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