This Vietnamese Noodle Salad Bowl is so fresh, light and healthy with an awesome marinade for the chicken. You can get all the ingredients at the supermarket and you’ll be amazed at how cost efficient this is!
“This is one of those dishes that can easily be made kid friendly by serving the chilli on the side. Kids love the sweet, tangy flavour of the chicken.”
I must confess, I have posted this Vietnamese Noodle Salad Bowl previously. This is one of the very first recipes I posted when I started this blog a few months ago. The combination of being a new blog and a rather …umm….unappetizing photo resulted in barely anyone reading it.
There are plenty of recipes that fall into that “never to be seen” category. But this one is a personal favourite that I regularly make, and it was so sad to think of it neglected in the dark depths of my blog. So today, when I made this Vietnamese Noodle Salad Bowl for lunch, I decided to take some fresh new photos and repost the recipe. Perhaps not the “done thing” in the blogging world, but I don’t care! I love this recipe too much and I want to share it!
“I love to make this when I’m entertaining. I prepare everything in advance and serve it all on large platters for guests to help themselves. And the men are put in charge of cooking the chicken on the BBQ!”
Quite interesting to revisit the early days of RecipeTin Eats and compare it to today. Check out this “then and now” comparison! Same recipe, same camera, same props and the photo from 3 months ago has been enhanced and edited within an inch of its life. The difference is 3 months of learning and practice, practice, practice!!
OK, enough about the past, onto the recipe! This Vietnamese Noodle Salad Bowl is a great light, healthy and fresh dish with an incredibly flavoursome marinade which I use not only for meat, but also for tofu. It’s fantastic for entertaining – just serve it all on a platter and let your guests put their own bowls together. Plus, you can make the entire dish ahead, ready to serve and you can freeze the marinaded meat. The marinade is extremely versatile (see recipe notes for substitutions and variations) and can be used for seafood or any meat.
“Don’t be daunted by the list of ingredients! The ingredients for the sauce are largely the same as for the marinade.”
You’ll be really surprised how cost effective this meal is. The main reason is that you only need 250g/8oz of chicken for 2 people. I know that doesn’t seem like a lot, but a little bit goes a long way. In the photo, I didn’t even use all the chicken for a single serving. I only used just over half because otherwise it looked like too much for the size of the bowl!
In addition to this, the ingredients that may not be regular items on your weekly shopping list such as vermicelli noodles, fish sauce and rice vinegar are available in large supermarkets nowadays and are really cheap! The sauces are “Asian essentials” so there are plenty of recipes “out there” to use them in. Many of the Asian recipes on RecipeTin Eats include one or both of these sauces.
Hope you enjoy it!
- 250g/8z chicken thigh fillets (or pork, beef or any seafood)
- 1 clove minced garlic
- 1 tbsp lime juice (about ½ fresh lime)
- 1 tbsp fish sauce
- ½ tbsp soy sauce
- 1 tbsp brown sugar
- ½ tbsp vegetable oil
- ½ stalk lemongrass, white part only, bruised them sliced into pieces easy to pick out later (see notes)
- 1½ tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ¼ cup water
- 1 garlic clove, finely chopped (not minced with garlic crusher)
- ½ red birdseye chilli, finely chopped (or adjust quantity to your taste)
- 1½ tbsp lime juice
- ½ tbsp oil
- 100g / 3½ oz vermicelli noodles, dried
- 1 carrot, julienned
- 1 cucumber julienned (with seeds removed)
- 1½ cups shredded lettuce
- 1 cup bean sprouts
- Small handful of mint leaves
- Small handful of cilantro/coriander
- Sliced chili (for garnish - optional)
- Lime wedges (to serve - optional)
- Combine Meat and Marinade ingredients and set aside for at least 20 minutes, or freeze.
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Heat ½ tbsp oil in a fry pan over medium heat (or heat the BBQ). Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.
- To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.
- To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.
2. Make this kid friendly by just serving the chilli on the side.
3. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).
Vietnamese Noodle Salad Bowl nutrition per serving.
If you enjoyed this, then my Vietnamese Shrimp / Prawn Noodle Salad is a must try!