Vietnamese-Style Chicken Noodle Salad
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A fresh rice-vermicelli salad topped with air-fried marinated chicken, crisp vegetables, mint, cilantro, and a tangy-sweet nước chấm dressing. Crushed roasted peanuts and lime wedges add a bright, crunchy finish.
- Time
- 54 minutes
- Cuisine
- Southeast Asian
Ingredients
Chicken & Marinade
- 340 g
- 35 g
- 19 g
- 16 g
- 15 g
- 9 g
- 3 g
Dressing (Nước Chấm)
- 90 g
- 90 g
- 90 g
- 40 g
- 6 g
- 15 g
Noodles & Vegetables
- 200 g
- 90 g
- 10 g
- 10 g
To Serve
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.37 kg before cooking, which is about 455 g per serving.
Steps
Mix all the marinade ingredients together. Pound the chicken breasts to an even thickness, coat them well in the marinade, cover, and refrigerate for at least 30 minutes; ideally marinate for 2–4 hours.
For the dressing, stir the water and sugar together until the sugar dissolves.
Add the fish sauce, lime juice, minced garlic, and diced chili to the dressing and stir to combine.
Taste the dressing and adjust with more lime juice, sugar, water, or fish sauce as needed.
Prepare the rice vermicelli according to the package directions.
Drain the noodles, rinse them under cold water, and set aside.
Preheat the air fryer to 190°C (375 °F) / 375°F (190 °C).
Remove excess marinade from the chicken. Air-fry for 10–14 minutes, flipping halfway through, until cooked through.
Rest the cooked chicken for 5 minutes, then slice it.
Divide the noodles between serving bowls. Top with the cucumber, carrot, mint, cilantro, and sliced chicken.
Drizzle generously with the nước chấm and toss everything together.
Finish with crushed peanuts, lime wedges, and extra herbs, then serve.
Notes
The source does not specify the amount of neutral oil or black pepper. It gives ranges for lime juice, noodles, carrots, and peanuts; midpoint quantities are used where a single numeric amount is needed. The listed peanut topping is optional in practice according to the author's note. Noodle cooking time depends on package directions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 666
- Protein
- 40 g
- Carbs
- 97 g
- Fat
- 13 g
- Fiber
- 4 g
Where the calories come from
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