Vietnamese Summer Chicken Salad with Rice Noodle Bowl

Recipe by Kwanghi Chan.
  • Difficulty: Easy
  • Category:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
  • 3 chilli peppers
  • 4 cloves garlic
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 4 tbsp fish sauce
  • 6 tbsp lime juice
  • 6 tbsp Donegal Rapeseed Oil
  • Salad:
  • 2 chicken breasts (cooked)
  • 200 g rice vermaclli noodles
  • 1 large carrot (peeled)
  • 2 leaves green Chinese cabbage
  • 1 large handful of coriander leaves, mint leaves and scallions
  1. Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
  2. Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavour and set aside or refrigerate until ready to use.
  3. Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
  4. Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
  5. Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.