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Overhead view of an assembled bowl of Vietnamese Noodle Salad with Nuoc cham dressing and limes wedges to garnish.
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Vietnamese Noodle Bowls with Chicken

This Vietnamese Noodle Salad with chicken is light, flavor-packed and full of texture! A simple gluten-free salad with rice noodles.
Course Salad, Dinner, Lunch
Cuisine Vietnamese inspired
Keyword nuoc cham dressing, vietnamese noodle bowls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 rice noodle bowls
Calories 540kcal
Author Jamie

Ingredients

Chicken and Marinade

  • 1 ¼ pounds chicken breasts , cut into 4 or 5 equal pieces
  • 2 ½ Tablespoons avocado oil or other neutral cooking oil
  • 1 tablespoon fish sauce
  • 1 clove garlic , crushed
  • 1 ½ teaspoons lime zest

For the dressing

  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons fish sauce
  • 2-3 tablespoons lime juice , plus lime wedges for serving

Salad Ingredients

  • 4 servings vermicelli rice noodles (250 grams)
  • 1 package coleslaw mix
  • 2 medium cucumbers julienned
  • 4 sprigs fresh mint leaves
  • ⅓ cup fresh cilantro leaves

Instructions

  • Marinade the Chicken: Add chicken and marinade to a bowl and mix to coat the chicken pieces. Let sit in the refrigerator for 30 minutes to overnight.
  • Cook the Chicken: Heat a skillet to medium high heat and add the chicken pieces and marinade. Cook for 1-2 minutes on each side to seal in the moisture, then add a lid and cook for 3-4 minutes more on each side until cooked through. Then remove the lid to allow the liquid to evaporate and cook for another 1-2 minutes per side for a nice golden crust.Food safety tip: The safe internal cooking temperature for chicken is 165 degrees F or higher.
  • Make the noodles: Meanwhile, add boiling water to a bowl or pot of rice vermicelli noodles and allow to sit for 1-2 minutes until al dente. Then drain the noodles and rinse with cold water to stop the cooking.
  • Nuoc Cham Dressing: Mix all dressing ingredients together in a jar or small bowl.
  • Assemble: To construct the noodle bowls, combine the cooled rice noodles, cucumber, coleslaw mix, fresh cilantro, mint, and lime wedges in a bowl. Top with sliced chicken and crushed peanuts if desired. Add dressing and enjoy!

Notes

This recipe is best served cool or cold and makes an excellent make ahead lunch for work or school!
See the blog post for step-by-step photos and variations.
Storage: Salad bowls can be pre-assembled and stored in the refrigerator for up to 3 days.
Optional toppings: chopped or crushed peanuts, mung bean sprouts, julienned carrots

Nutrition

Calories: 540kcal | Carbohydrates: 69g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1423mg | Potassium: 935mg | Fiber: 5g | Sugar: 12g | Vitamin A: 363IU | Vitamin C: 50mg | Calcium: 90mg | Iron: 2mg