Vietnamese Chicken and Noodle Salad

Vietnamese Chicken and Noodle Salad

I felt kind of low on food inspiration this week. Next week is a busy catering week for me, and I think my mind was so occupied with catering menus that I had no idea what to cook for myself. And I’m trying really hard to resist the urge to order pizza whenever I get busy…though it still happens more than it should.

Luckily the weather is finally getting warmer, which means I’m naturally craving food that’s more crisp and light. After scouring Pinterest and various food idea spreadsheets I keep for myself (totally normal), I started going through some magazines. I realize I probably sound like a crazy person spending that much time deciding what to cook. I’m glad I have this blog as somewhat of an excuse!

Anyways, a recipe for Vietnamese Chicken and Noodle Salad from Food & Wine Magazine caught my eye immediately. It was exactly what I felt like eating.

Vietnamese Chicken and Noodle Salad

The creamy sesame-based dressing gets a nice punch from lime juice, fish sauce, and fresh ginger. I lightened up the dressing a bit with a little rice vinegar and added some crisp snow peas to the mix. Though I can’t claim this to be authentic Vietnamese, the flavors of cilantro, basil, and mint combined with the fish sauce and lime juice in the dressing certainly reminded me of my favorite Vietnamese dishes.

Vietnamese Chicken and Noodle Salad

I pretty much ate this for lunch (and some dinners) all week…and I’m still looking forward to having it for lunch today. I’d call that a win!

Vietnamese Chicken and Noodle Salad

Yield: 4 large salads

Vietnamese Chicken and Noodle Salad

Adapted from Food & Wine Magazine


    For the Dressing:
  • 3/4 cup sesame seeds
  • 1/4 cup canola oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 6 tablespoons rice vinegar
  • 2 garlic cloves, chopped
  • 2 tablespoons minced ginger
  • Salt and pepper, to taste
  • For the Salad:
  • 8 ounces brown rice vermicelli (regular would certainly work as well)
  • 2 cups cooked chicken, cut or shredded into large pieces
  • 1 pound snow peas
  • 1 large carrot, shredded
  • 2 cups mixed herbs, such as cilantro, basil, and mint
  • Sriracha, extra fish sauce, and lime wedges for serving


  • Preheat the oven to 350°F. Spread the sesame seeds out on a baking sheet and toast for about five minutes, checking often to make sure they don’t burn, until golden. Transfer to a food processor or blender along with the remaining dressing ingredients. The dressing will be thick, so thin with additional water if desired.
  • Bring a large pot of salted water to a boil. Cook the snow peas for two minutes and then transfer with a slotted spoon to a bowl of ice water to cool. Drain well and set aside.
  • Cook the rice noodles according to package directions. Drain and rinse the noodles under cold water to cool. Drain well.
  • In a large bowl, combine the chicken, snow peas, carrot, and herbs. Add enough dressing to lightly coat and toss. Serve the noodles topped with the chicken salad, along with the lime wedges, sriacha, fish sauce, and extra dressing on the side.


This recipe will probably yield more dressing than needed for 4 salads, but I think it's nice to have extra to serve on the side.

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