Vietnamese Summer Chicken Salad with Rice Noodle Bowl

  • Credit: Kwanghi Chan



- 3 chilli peppers
- 4 cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 tablespoons fish sauce
- 6 tablespoons lime juice
- 6 tablespoons Donegal Rapeseed Oil


- 2 Cooked boneless skinless chicken breasts
- 200g rice vermaclli noodles
- 1 large carrots, peeled
- 2 full leaves of green Chinese cabbage
- one large handful of each — coriander leaves, mint leaves, and scallions



Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.


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.


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.


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.


Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.

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Rhonda Laird

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