Cooked - Vietnamese Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Noodle Salad

3.0

8 oz Vermicelli rice noodle

2 cups lettuce (shredded)

1 cup carrots (shredded)

¼ cup cilantro (chopped)

¼ cup mint leaves (chopped)

1 cup rotisserie chicken (shredded)

¼ cup fish sauce

2 tbsp rice vinegar

3 tbsp lime juice (freshly squeezed)

2 cloves garlic (minced)

2 tbsp brown sugar

½ tsp red pepper flakes

¼ cup vegetable oil

2 tbsp water

Cook vermicelli rice noodles based on package instructions. When done, drain and set aside. If rice noodles are set aside for a while, rinse noodles in cold water to prevent them from sticking together and overcooking.
While vermicelli rice noodles are cooking, prepare and chop the vegetables - lettuce, carrots, cilantro, mint leaves. Shred rotisserie chicken.
In a mason jar, combine all the dressing ingredients. Shake to mix well.
Bring rice noodles, lettuce, carrots, cilantro, mint leaves, rotisserie chicken into a large bowl. Drizzle with dressing, and toss to combine. (see note below)
Serve and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 27 weeks ago

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