Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad is a bright and healthy dinner idea that makes for a delicious meal. And it can be made in just 10 minutes!

This is my favourite kind of dinner. I love something that is light and bright, and super healthy, and I think Vietnamese flavours always hit the spot.

While this meal makes a great meal on it’s own, it’s also a great salad to serve if you’re entertaining. Some of my other favourite salad recipes are Mum’s Creamy Potato Salad, Curried Egg Salad, and Summer Pasta Salad.

Vietnamese Chicken Noodles Recipe

Tips for making Vietnamese Chicken Noodle Salad:

For a quicker recipe, use a BBQ chicken. Whip up this meal in minutes by using a store-bought BBQ chicken, and simply shred it to add it to this beautiful salad recipe.

Don’t like coriander, leave it out. I know coriander is not everyone’s favourite herb, albeit delicious – it’s definitely one of mine. You can leave it out of this recipe if you prefer.

Kids don’t like herbs? if you want to simplify this dish and make it more kid-friendly, leave the herbs out. Instead add in some of their favourite steamed vegetables, or simple chopped carrot and cucumber.

Got a nut allergy? You also omit the peanuts. And if you don’t like peanuts, you can swap them out for slivered almonds, or even chopped cashews.

Another way to serve this salad, is to scoop it into crisp lettuce cups. Plonk the salad in a bowl in the middle of the table, along with some lettuce cups, and make a delicious, hands-on dinner idea.

Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.

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Vietnamese Chicken Noodle Salad

  • Author: fatmumslim
  • Total Time: 10
  • Yield: 4 1x



100 g vermicelli rice noodles
400 g cooked chicken, shredded
1 Lebanese cucumber, julienned
1 carrot, julienned or grated
1 red capsicum, sliced
2 handfuls bean shoots
4 spring onions, thinly sliced
1 handful mint leaves, chopped
1 handful coriander leaves, chopped
1 long red chilli, deseeded, and chopped (optional)
1 handful peanuts, roasted and chopped

6 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sesame oil
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped (optional)
½ tablespoon honey (optional)


1. Place noodles in a bowl of boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water. Drain thoroughly.
2. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
3. In a large salad bowl, mix chicken, cucumber, carrot, capsicum, bean shoots, spring onion, mint and coriander leaves. Add dressing and toss to coat. Then add softened noodles and gently toss to combine.
4. Sprinkle with chilli and chopped peanuts.

  • Prep Time: 10
  • Cuisine: Vietnamese

This recipe is an extract from Summer TABLE by Jodie Blight.



1 thought on “Vietnamese Chicken Noodle Salad”

  1. .. yumm….. I love simple dishes like this…. I often make something similar to this.. without the chillies… using whatever vegies are in the fridge.. and chicken … easy, tasty and healthy xxxx
    … Barb xxx

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