Vietnamese-Inspired Chicken Salad with Rice Noodles

Name: Salad Ayam Terinspirasi Vietnam dengan Mie Beras
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 serrano peppers; 4 cloves garlic; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 4 tablespoons fish sauce; 6 tablespoons lime juice; 6 tablespoons vegetable oil; 1 lb . boneless skinless chicken breasts; 6 ounces rice noodles; 4 large carrots, peeled; 8 -10 full leaves of green cabbage; one large handful of each — cilantro leaves, mint leaves, and green onions

Vietnamese Chicken Salad with Rice Noodles made with chicken, cabbage, carrots, homemade dressing, lime juice, mint, and cilantro. Adapted from the Vietnamese Chicken Salad in the Saveur New Classics cookbook.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Salad Ayam Terinspirasi Vietnam dengan Mie Beras

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

3 serrano peppers
4 cloves garlic
2 tablespoons rice vinegar
2 tablespoons brown sugar
4 tablespoons fish sauce
6 tablespoons lime juice
6 tablespoons vegetable oil
1 lb . boneless skinless chicken breasts
6 ounces rice noodles
4 large carrots, peeled
8 -10 full leaves of green cabbage
one large handful of each — cilantro leaves, mint leaves, and green onions

Steps

DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.