Vietnamese-inspired
Vietnamese Lemongrass Chicken Rice Noodle Salad
Lemongrass chicken, rice noodles, herbs, cucumber, carrots, peanuts, and a lime-fish sauce dressing make a fresh Vietnamese-inspired salad.
This noodle salad is built around contrast: warm lemongrass chicken, cool rice noodles, crisp vegetables, herbs, peanuts, and a dressing that is salty, sour, a little sweet, and bright with lime.
The chicken only needs a short marinade because lemongrass and fish sauce are assertive.
Slicing the thighs after cooking keeps them juicy and makes the bowl easier to eat.
Rinse the noodles after cooking so they stay separate and springy.
The salad is best assembled just before serving, but the dressing and vegetables can be prepared ahead.
For another recipe in this seed collection, try Chili Crisp Lentil Cucumber Noodle Salad or Sesame Ginger Chicken Crunch Salad.
Directions
- Combine chicken, lemongrass, garlic, 2 tablespoons fish sauce, 1 tablespoon lime juice, and 1 tablespoon brown sugar. Marinate for 15 minutes.
- Cook rice noodles according to package directions, then rinse under cool water and drain well.
- Whisk remaining fish sauce, lime juice, brown sugar, and 2 tablespoons water into a dressing.
- Heat oil in a skillet over medium-high heat. Cook chicken until browned and 165 F in the center, 5 to 6 minutes per side.
- Rest the chicken for 5 minutes, then slice.
- Divide noodles, cucumber, carrots, herbs, chicken, peanuts, and dressing among bowls.
Nutrition
Nutrition Information
Estimated per serving: 540 calories, 34 g protein, 63 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Use shrimp instead of chicken and cook it quickly.
- Add shredded cabbage for more crunch.
- Top with sliced chile for heat.
Notes
- Use the tender pale center of lemongrass, not the fibrous outer stalk.
- If the noodles stick, rinse again briefly and drain well.
- Keep dressing separate until serving for the freshest texture.
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