Bowl of delicious and easy Vietnamese rice noodle salad recipe

Easy Healthy Vietnamese Rice Noodle Salad {Chicken}

A delicious and easy chicken rice noodle salad combining fresh and cooked ingredients with a yummy Vietnamese style dressing.


Bowl of delicious and easy Vietnamese rice noodle salad recipe

Well I say salad, but this recipe is more of a cross between a stir-fry and a salad, with a Vietnamese style dressing to go with it. If you’re a fan of Vietnamese and South East Asian food in general, you’ve probably had these kind of noodle salad bowls before. And if you haven’t, you really need to give them a try! For those of you who live in London or the UK, the Vietnamese restaurant chain Pho makes a really good one called a bun noodle bowl. Really worth a try if you haven’t already! You can check out my post about them {here} for more info.

But back to salads… I don’t know about you, but even if I know that salads can be delicious, I just never seem to find the idea of a salad particularly appealing. As a side dish, yes, but when I think of it as a full meal, something about it always falls short. This makes me kind of a disappointment to my completely salad obsessed boyfriend. lol

And so over the years he’s learned to convert me by combining cooked and fresh ingredients in his salads as bait. And it works! Even more so when it involves delicious Asian flavours. 😉

It’s kind of silly because I do enjoy salads as I’m eating them and I love how good they make me feel afterwards, but I just don’t ever feel in the mood to make one. So if you’re anything like me and want to eat more salads, give this this type of recipes a try. 🙂

It’s really easy to make, so tasty, healthy and quite versatile too. I never really make it the same way. Basically the core idea is rice noodles, fresh shredded lettuce and the dressing. Everything else depends on what I feel like / what I have in the fridge. I only had carrots, cabbage and onions this time, but I love adding other things like beansprouts, fresh spring onions, coriander and crushed peanuts.

And by the way, if you’re getting bored of sandwiches or standard packed lunches, give this Vietnamese rice noodle salad a try. Seeing as it’s served cold, it’s a good option to bring to work (if you have access to a fridge) and it’s actually delicious! 🙂

Bowl of delicious and easy Vietnamese rice noodle salad recipe

And on to the rice noodle salad recipe:

Serves: 3-4


  • 200g vermicelli rice noodles (I used Ko-Lee)
  • 1 chicken breast
  • Iceberg lettuce
  • 1 onion
  • 1 + 1/2 cup savoy cabbage (shredded)
  • 3-4 carrots
  • 1 Tbsp garlic powder (or 2-3 garlic cloves)
  • 1 Tbsp ginger powder (or 1 inch piece fresh ginger)
  • Salt
  • Black pepper
  • 1 Tbsp olive oil (or cooking oil of your choice)

For the dressing:

  • 4 Tbsp fish sauce (I use Squid)
  • 4 Tbsp lime juice
  • 2 Tbsp rice vinegar
  • 2 Tbsp sriracha sauce
  • 1 Tbsp soy sauce (I use Datu Puti)
  • 2 tsp sugar

Optional ingredients:

  • Fresh coriander
  • Fresh chilli
  • Crushed peanuts
  • Sesame seeds
  • Fresh spring onions
  • Beansprouts


  1. Roughly chop the onion, slice the carrots, finely chop the garlic and ginger (if applicable) and shred the cabbage and lettuce. Set aside.
  2. Cut the chicken into small pieces.
  3. Pan fry the chicken in olive on medium/high heat until fully cooked. If it gets too dry in the process, you can add a bit of water if necessary instead of more oil. This is a good way to cut down on calories a bit. Just make sure all the water has evaporated before the next step.
  4. Turn the heat down to medium/low, add the onion and cook until they start softening up.
  5. Add the carrot, cabbage, garlic, ginger, salt and black pepper and keep cooking for a couple of minutes.
  6. Turn the heat up to medium, add a bit of water (about 1/2 cup) and cover the pan with a lid. Long enough for the carrots to be cooked to your liking. Check and stir on and off and add more water if necessary. Once cooked, remove the lid and let any excess water evaporate. Set aside and let it cool down.
  7. Meanwhile, prepare the dressing and cook the rice noodles.
  8. For perfect rice noodles: boil some water in a kettle and combine with the rice noodles in a large bowl or pan. There’s no need to actually ‘cook’ them, they just need to sit in hot water for a few minutes. So if you use a saucepan to boil the water, just make sure you switch the heat off after adding the noodles in.
  9. Once cooked, drain the noodles and combine with the stir-fry, shredded lettuce and dressing.


Bowl of delicious and easy Vietnamese rice noodle salad recipe
And there you have it, a simple and delicious Vietnamese style chicken rice noodle salad. 🙂

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