A chicken dish from the Vietnamese kitchen.
Ingredients
- 140g Rice Noodles
- 1 Carrots
- 1/2 Cucumber
- 2 Chicken Breasts
- 50g Radish
- 1/2 Red Onions
- Bunch Mint
- 25g Peanuts
- 1 chopped Red Chilli
- Zest and juice of 1 Lime
- 1 ½ tbsp Fish Sauce
- 1 ½ tbsp Soy Sauce
- 1 ½ tbsp Sesame Seed Oil
Method
- To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
- Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Source
This recipe is adapted from TheMealDB (id 53232), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=behSkhzKpHI.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/vietnamese-chicken-salad.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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