Vietnamese Chicken Salad Noodle Bowl
Tender chicken, fresh veggies and herbs over rice noodles with tasty lime sauce
Ingredients
For the nước chấm:
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 garlic clove minced
- 1 thinly sliced birds eye chili or some red chili flakes if you don't have birds eye
For the bowl:
- 4 servings rice noodles cooked according to package and rinsed in cold water then mixed with sesame oil to prevent sticking
- 12 oz cooked chicken, seasoned well with salt and pepper I cook a whole chicken in some water, salt and pepper in a stock pot until falling apart and shred the meat. You can also use rotisserie.
- 1/2 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 4 mini Persian cucumbers sliced
- 1 large carrot peeled and julienned
- 1 cup mint leaves chopped
- 1 cup cilantro leaves
Instructions
- Mix all the dressing ingredients and taste and add more lime or sugar if needed.
- If using a whole chicken, heat a little oil in a large stock pot and allow the chicken skin to brown for 5 minutes before filling pot with water to cover the chicken. Allow to simmer on very low heat for 1.5 hours until the chicken is very tender and bones come apart. Remove and cool the chicken, then shred the meat and mix with a little broth to keep it moist. Season with salt and pepper. Strain the broth and you have homemade chicken broth to freeze.
- Cook noodles according to package and rinse with cold water until cool, then toss with a little sesame oil. Place noodles in the bowl and top with shredded chicken, veggies, and herbs. Drizzle with lots of nước chấm. You can also add chopped peanuts to the top, which is yummy.
Tried this recipe?Let us know how it was!