This Vietnamese Noodle Salad with Grilled Chicken is a delightful dish that combines tender vermicelli noodles, fresh vegetables, and smoky grilled chicken. Perfect for summer picnics or quick weeknight dinners, this salad is bursting with flavor and texture. The tangy rice vinegar dressing elevates the dish, making it a refreshing choice for any occasion.
Why You’ll Love This Recipe
- Easy to Prepare: With a prep time of just 30 minutes, you can whip up this delicious salad in no time.
- Flavorful: The combination of grilled chicken and vibrant veggies creates a dish that is both satisfying and tasty.
- Versatile: This salad can be served as a main course or as a side dish for gatherings, making it a great addition to any meal.
- Healthy Ingredients: Packed with fresh vegetables and lean protein, this recipe is a nutritious option for health-conscious eaters.
- Customizable: Feel free to add or substitute your favorite proteins or veggies to make it your own!
Tools and Preparation
To make this Vietnamese noodle salad successfully, having the right tools will streamline your cooking process.
Essential Tools and Equipment
- Cutting board
- Chef’s knife
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
Importance of Each Tool
- Cutting board: Provides a safe surface for chopping vegetables and preparing ingredients.
- Chef’s knife: Ensures precise cutting for uniform cooking and presentation.
- Grill pan or outdoor grill: Gives the chicken a smoky flavor while achieving those beautiful grill marks.
- Mixing bowl: Ideal for combining all ingredients evenly before serving.
Ingredients
This Vietnamese noodle salad features tender vermicelli noodles with crisp veggies and smoky grilled chicken tossed in a tangy rice vinegar dressing.
Dressing Ingredients
- 1/2 cup rice wine vinegar
- 1 tablespoon honey or agave nectar
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 medium clove garlic, minced
- 2 teaspoons fresh grated ginger
- Salt and pepper to taste
Chicken Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper for seasoning
Salad Ingredients
- 2 tablespoons hoisin sauce
- 8 oz vermicelli rice noodles
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1-1/2 cups bean sprouts
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
How to Make Vietnamese Noodle Salad with Grilled Chicken
Step 1: Prepare the Dressing
In a mixing bowl, whisk together the following ingredients:
1. Rice wine vinegar
2. Honey (or agave nectar)
3. Soy sauce
4. Sweet chili sauce
5. Minced garlic
6. Grated ginger
7. Salt and pepper
Set aside to let the flavors meld.
Step 2: Marinate the Chicken
Coat the chicken thighs with olive oil, salt, and pepper. Allow them to marinate for at least 15 minutes while you prepare other ingredients.
Step 3: Cook the Noodles
Boil water in a pot. Add the vermicelli noodles and cook according to package instructions (usually about 3-5 minutes). Drain and rinse under cold water to stop cooking.
Step 4: Grill the Chicken
Preheat your grill pan or outdoor grill over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side until fully cooked. Remove from heat and let rest before slicing.
Step 5: Assemble the Salad
In a large mixing bowl, combine the cooked vermicelli noodles, julienned carrots, cucumber, bean sprouts, green onions, mint, cilantro, and grilled chicken slices. Drizzle with hoisin sauce and prepared dressing; toss gently to combine.
Step 6: Serve
Garnish with roasted peanuts before serving. Enjoy your fresh Vietnamese noodle salad!
How to Serve Vietnamese Noodle Salad with Grilled Chicken
Serving your Vietnamese noodle salad with grilled chicken can elevate the dining experience. This vibrant dish offers a delightful combination of flavors and textures, making it perfect for various occasions.
Fresh Herbs and Greens
- Mint and Cilantro: Sprinkle chopped mint and cilantro on top for a refreshing burst of flavor.
- Lettuce Wraps: Serve in crisp lettuce leaves for a fun, hand-held option that adds crunch.
Dressings and Sauces
- Extra Hoisin Sauce: Offer hoisin sauce on the side for those who enjoy an extra touch of sweetness.
- Chili Flakes: A sprinkle of chili flakes can add some heat for spicy food lovers.
Crunchy Toppings
- Roasted Peanuts: Top with more roasted peanuts for added crunch and nutty flavor.
- Fried Shallots: Add crispy fried shallots for an extra layer of texture and taste.
Accompaniments
- Lime Wedges: Serve with lime wedges for a zesty finish that brightens up the dish.
- Sliced Jalapeños: For those who enjoy heat, offer sliced jalapeños as a garnish.
How to Perfect Vietnamese Noodle Salad with Grilled Chicken
To achieve the best results with your Vietnamese noodle salad, consider these handy tips.
- seasoning: Ensure you season the chicken well before grilling. This enhances the overall flavor profile.
- Fresh ingredients: Use fresh vegetables and herbs to maintain the bright colors and crisp textures in your salad.
- Proper cooking time: Grill the chicken until fully cooked but still juicy. Overcooking can lead to dry meat.
- Toss just before serving: Combine all ingredients just before serving to keep everything fresh and crunchy.
Best Side Dishes for Vietnamese Noodle Salad with Grilled Chicken
Pairing side dishes with your Vietnamese noodle salad can create a well-rounded meal. Here are some great options to consider.
- Spring Rolls: Fresh or fried spring rolls complement the salad’s flavors and add variety.
- Edamame: Lightly salted edamame provides a protein-packed snack that balances the meal.
- Mango Salad: A refreshing mango salad adds sweetness and a tropical twist to your dinner table.
- Coconut Rice: Creamy coconut rice brings a rich flavor that pairs beautifully with the tangy salad.
- Grilled Vegetables: Seasonal grilled vegetables add color, nutrition, and smoky flavors that enhance your meal.
- Pickled Radishes: These tangy bites offer a crisp contrast that brightens up the whole dish.
- Garlic Bread: For something different, garlic bread provides a crunchy, buttery side that everyone loves.
- Asian Slaw: A crunchy slaw made from cabbage and carrots dressed in sesame oil is a perfect sidekick.
Common Mistakes to Avoid
Making a Vietnamese noodle salad can be simple, but there are common mistakes that can affect the dish. Here are some tips to prevent those errors.
- Overcooking the Noodles: Cooking vermicelli noodles for too long can make them mushy. Always follow package instructions and check for doneness frequently.
- Skipping Fresh Herbs: Neglecting fresh herbs like mint and cilantro can dull the flavor. Always add fresh herbs just before serving for vibrant taste.
- Ignoring Seasoning: Failing to season the chicken or dressing properly may lead to bland flavors. Taste as you go and adjust seasonings accordingly.
- Using Cold Ingredients: Adding cold noodles or vegetables can diminish the dish’s warmth. Let your ingredients come to room temperature before mixing.
- Not Marinating the Chicken: Skipping marination time for the chicken can lead to less flavor. Allow it to soak in the marinade for at least 30 minutes before grilling.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- It will keep well for up to 3 days in the refrigerator.
Freezing Vietnamese Noodle Salad with Grilled Chicken
- This salad is best enjoyed fresh, but you can freeze it without dressing.
- Keep in a freezer-safe container for up to 2 months.
Reheating Vietnamese Noodle Salad with Grilled Chicken
- Oven: Preheat oven to 350°F (175°C). Place salad in an oven-safe dish and warm for about 10 minutes.
- Microwave: Heat on medium power in short bursts of 30 seconds until warmed through, stirring in between.
- Stovetop: Use a skillet over low heat, adding a splash of water if needed, until heated evenly.
Frequently Asked Questions
If you have questions about this Vietnamese noodle salad recipe, you’re not alone! Here are some common inquiries.
Can I customize the Vietnamese Noodle Salad with Grilled Chicken?
Absolutely! You can add different proteins like shrimp or tofu, or mix in other vegetables according to your taste.
What type of noodles should I use?
Vermicelli rice noodles work best for this recipe due to their light texture. However, you could try other rice noodles if preferred.
How do I make this dish vegetarian?
To make it vegetarian, simply replace grilled chicken with tofu or omit it entirely. Adjust the dressing to taste as needed.
How long does this salad last?
The Vietnamese noodle salad lasts up to three days in the fridge when stored properly but tastes best when fresh.
Final Thoughts
This Vietnamese noodle salad with grilled chicken is not only delicious but also versatile. You can customize it with your favorite veggies and proteins. It’s a perfect dish for any occasion, whether a light lunch or dinner. Give it a try and enjoy its fresh flavors!
Vietnamese Noodle Salad with Grilled Chicken
Experience the vibrant flavors of a Vietnamese Noodle Salad with Grilled Chicken, a refreshing and satisfying dish perfect for any occasion. This delightful salad features tender vermicelli noodles tossed with crisp vegetables and smoky grilled chicken, all drizzled with a tangy homemade rice vinegar dressing. Ready in just 30 minutes, it’s an ideal choice for summer picnics or quick weeknight dinners. The combination of fresh herbs like mint and cilantro adds a burst of flavor that elevates each bite. You can easily customize this recipe to suit your taste by adding your favorite proteins or veggies, making it a versatile addition to your meal repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Vietnamese
Ingredients
- 8 oz vermicelli rice noodles
- 1 lb boneless skinless chicken thighs
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1/2 cup rice wine vinegar
- 1 tablespoon honey or agave nectar
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 medium clove garlic, minced
- 2 teaspoons fresh grated ginger
- Salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons hoisin sauce
- 1-1/2 cups bean sprouts
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
Instructions
- Whisk together rice wine vinegar, honey, soy sauce, sweet chili sauce, minced garlic, grated ginger, salt, and pepper in a bowl. Set aside.
- Marinate chicken thighs in olive oil, salt, and pepper for at least 15 minutes.
- Cook vermicelli noodles according to package instructions; drain and rinse under cold water.
- Grill marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked; let rest before slicing.
- In a large bowl, combine noodles, julienned carrots, cucumber, bean sprouts, green onions, fresh herbs, and sliced chicken. Drizzle with hoisin sauce and dressing; toss gently to combine.
- Garnish with roasted peanuts before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
