Vietnamese chicken vermicelli salad

Ingredients

• 500 g Boneless, skinless chicken thighs (cut into strips)
• 200 g Rice vermicelli (soaked in hot water then drained)
• 1 piece Carrot (julienned)
• 1 piece Cucumber (julienned)
• 100 g Soybean sprouts (rinsed and drained)
• 150 g Lettuce (or frisée) (shredded)
• 10 leaves Fresh mint leaves (roughly chopped)
• 10 sprigs Fresh coriander (roughly chopped)
• 2 cloves Garlic cloves (finely chopped)
• 1 piece Shallot (minced)
• 1 stem Lemongrass (thinly sliced then chopped)
• 2 tbsp Soy sauce (≈30 ml)
• 2 tbsp Fish sauce (≈30 ml)
• 1 tbsp Oyster sauce (≈15 ml)
• 1 tsp White sugar (≈5 g)
• ½ tsp Ground black pepper
• 2 tbsp Vegetable oil (for cooking the chicken)
• 2 tbsp Chili paste (chili sauce) (≈30 ml)
• 1 tbsp Lime juice (≈30 ml)
• 2 tbsp Roasted peanuts, crushed (≈15 g)

Instructions

1. Prepare the raw vegetables

   Wash and dry the vegetables. Julienne the carrot and cucumber, roughly chop the mint and coriander, shred the lettuce and rinse the soybean sprouts. Set aside in separate bowls.

   Time: PT15M

2. Prepare the chicken marinade

   Finely chop the garlic, shallot and lemongrass. In a bowl, add the cut chicken, soy sauce, fish sauce, oyster sauce, sugar, pepper and the chopped aromatics. Mix well to coat each piece.

   Time: PT10M

3. Let marinate

   Cover the bowl with plastic wrap and let rest 30 minutes at room temperature or 1 h in the refrigerator.

   Time: PT30M

4. Prepare the accompanying sauce

   In a small bowl, mix 3 tablespoons of water, the remaining sugar, fish sauce, crushed garlic, chili paste and lime juice. Adjust seasoning (more lemon or sugar to taste).

   Time: PT5M

5. Cook the rice vermicelli

   Bring a large pot of water to a boil, plunge the vermicelli for 5 to 6 minutes until tender. Drain, rinse immediately with cold water to stop cooking and remove excess starch.

   Time: PT6M

   Temperature: 100°C

6. Cook the chicken

   Heat 1 tablespoon of oil in a skillet over medium heat. Add the marinated chicken and sauté 7 to 8 minutes until nicely browned and cooked through.

   Time: PT8M

   Temperature: 180°C

7. Assemble the dish

   In a large serving bowl, arrange the vermicelli, salad, julienned carrot and cucumber, soybean sprouts, mint, coriander. Add the hot chicken, drizzle generously with sauce, sprinkle crushed peanuts and toss lightly before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: chicken breast
• Instead of Rice vermicelli: rice noodles
• Instead of Lettuce (or frisée): fresh spinach
• Instead of Soy sauce: tamari
• Instead of Fish sauce: vegetarian soy sauce
• Instead of Oyster sauce: sweet soy sauce
• Instead of White sugar: cane sugar
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Chili paste (chili sauce): sriracha
• Instead of Lime juice: lemon juice
• Instead of Roasted peanuts, crushed: unsalted peanuts

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl or large bowl
• Small bowl for the sauce
• Pot or saucepan
• Colander or fine‑mesh sieve
• Frying pan or sauté pan
• Wooden spoon or spatula
• Serving bowls or deep plate

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 minutes
• Rinse the vermicelli with cold water to stop cooking
• Cook the chicken until well browned but still juicy

Chef Tips from the Video

• Use high‑quality fresh herbs for an authentic aroma
• Add a few Thai basil leaves for an extra touch
• Serve with extra lime wedges

Troubleshooting

Storage

Refrigerator: Store cooked chicken, raw vegetables and sauce separately in airtight containers, consume within 2 days

Freezer: Raw marinated chicken can be frozen for 1 month; thaw before cooking

Room temperature: Do not leave ingredients at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor
• Cook the vermicelli ahead and store in an airtight container with a drizzle of oil
• Prepare the sauce and keep it refrigerated until serving