Vietnamese Chicken Noodle Salad Recipe
The vietnamese chicken noodle salad is an americanised salad with a strong oriental taste. prepared with rice noodles and cooked chicken, the vietnamese chicken noodle salad is flavored with parsley and dressed with fish sauce, lemon juice and hot and sweet sauce. the salad also has a medley of vegetables like ginger root, cucumber, carrots and onions.
Ingredients
1/2 lb thin rice vermicelli or spaghettini 250 g
1 lb boneless, skinless chicken breasts 500 g
2 tbsp hoisin sauce 25 mL
1 English cucumber, quartered lengthwise and thinly sliced 1
1 carrot, grated 1
1 sweet red pepper, thinly sliced 1
3 green onions, thinly sliced 3
1/2 cup chopped fresh cilantro or parsley 125 mL
Lemon Sesame Dressing:
1 clove garlic, minced 1
1 tsp minced fresh ginger root 5 mL
3 tbsp Thai fish sauce or soy sauce 45 mL
3 tbsp granulated sugar 45 mL
3 tbsp lemon juice 45 mL
3 tbsp water 45 mL
1 tbsp 1 tbsp sweet and hot Thai sauce (see sidebar), or 1/2 tsp/2 mL hot chili paste sesame oil 15 mL 15 mL
Directions
Place rice noodles in large bowl and cover with boiling water.
Allow to soak for 15 minutes.
Drain and rinse with cold water.
Drain well and place in large serving bowl.
(If you are using spaghettini, cook in boiling water until tender, drain, rinse and place in bowl.) Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or bake in preheated 350°F/180°C oven for 20 to 25 minutes until just cooked through.
Slice thinly.
In bowl, toss together chicken, cucumber, carrot and red pepper.
Place on top of noodles.
Sprinkle with green onions and cilantro.
To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil.
Drizzle over salad.
Toss gently when serving.
Allow to soak for 15 minutes.
Drain and rinse with cold water.
Drain well and place in large serving bowl.
(If you are using spaghettini, cook in boiling water until tender, drain, rinse and place in bowl.) Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or bake in preheated 350°F/180°C oven for 20 to 25 minutes until just cooked through.
Slice thinly.
In bowl, toss together chicken, cucumber, carrot and red pepper.
Place on top of noodles.
Sprinkle with green onions and cilantro.
To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil.
Drizzle over salad.
Toss gently when serving.
Comments
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Anonymous says :
I'm a Vietnamese, I never see my mom or sisters or any Vietnamese restaurants cook this dish Vietnamese chicken noodle salad. The Vietnamese do not have and do not eat spaghetti pasta in any receipt; we always eat with rice noodle or rice. Is this receipt new, it does look good.
Posted on: 1 October 2009 - 12:19pm
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