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Vietnamese chicken noodle salad recipe

Vietnamese chicken noodle salad recipe

235 ratings

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  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 574 calories / serving
  • Gluten-free
  • Dairy-free


For the salad

  • 125g (4oz) rice noodles
  • ½ cucumber
  • 150g (5oz) leftover cooked chicken, shredded
  • 1 medium carrot, cut into thin matchsticks
  • 3 sprigs mint, leaves chopped, plus a few more for garnish
  • large handful beansprouts
  • 50g (2oz) salted peanuts, roughly chopped, to serve

For the dressing

  • ½ lime, zested and juiced
  • 2tbsp soft brown sugar
  • 2tbsp rice vinegar
  • 2tbsp fish sauce
  • 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 16%
  • Sugars

    19g 21%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 71.1g Protein 33.9g Fibre 5g


  1. Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl. 
  2. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix.
  3. For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.
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