The trick to making a good Vietnamese noodle salad is to make a really good flavorful sauce. Once you perfect the sauce, it can be used as a dip for spring rolls, salad dressing, marinade... etc. In this recipe, the only difference between the marinade and the sauce is lime juice. Using it just once can prevent an overpowering citrus flavor.
|Vietnamese Chicken Noodle Salad (Bun)|
Vietnamese Chicken Noodle Salad
- 6 tbsp of fish sauce
- 5 tbsp of sugar
- 2 tbsp of garlic paste, or minced garlic
- 2 tbsp of chili oil (or less depending on preference)
- 6 boneless skinless chicken thighs (about 1lb)
- 2 tbsp of lime juice
- 3 tbsp of water
- 5 ounces of rice vermicelli
- 2 cups of shredded romaine lettuce or cabbage leaves
- 1/2 cup of fresh mint leaves
- 1/3 cup of roasted salted peanuts
- Combine 2 tbsp of fish sauce, 1 tbsp of sugar, 1 tbsp of garlic, and 1 tbsp of chili oil in a bowl and stir until the sugar dissolve. Add chicken thighs and coat well.
- In another bowl, combine the remaining fish sauce, sugar, garlic, and chili oil. Add water and lime juice and stir until sugar dissolves.
- Boil water in a large pot. Remove from heat, add vermicelli and let stand until vermicelli are tender (about 4-6 minutes). Rinse vermicelli in cold water until cooled. Drain well.
- Grill chicken over medium high heat until cooked (about 6 minutes per side).
- On a large plate, first layer cabbage or lettuce, then scatter mint leaves. Top salad with a handful of vermicelli and 2 chicken thighs. Sprinkle roasted peanuts and drizzle with sauce.