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Vietnamese chicken salad bowl recipe
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Prep Time:
90 minutes
Cook Time:
Total Time:
90 minutes
"Crunchy fried noodles elevate this flavorful Vietnamese chicken salad."
Ingredients:
  • 40.00 ml rice wine vinegar
  • 1.20 gm salt
  • 24.40 gm fish sauce
  • 2 Lebanese cucumbers
  • 2 large carrots
  • 42.00 gm lime juice
  • 20.00 ml sesame oil
  • 22.00 gm sweet chilli sauce
  • 450g packet 2 1/2 - minute microwave jasmine rice
  • 750.00 ml thinly sliced barbecue chicken breast
  • 2 green onions, thinly sliced
  • 187.50 ml fresh mint sprigs
  • 500.00 ml bean sprouts, trimmed
  • 1 long red chilli, thinly sliced
  • 82.50 ml wide crunchy fried noodles
Instructions:
  • In a medium bowl, mix vinegar, salt, and half of the fish sauce. Use a julienne peeler to create long, thin strips of cucumbers and carrots. Add the strips to the vinegar mixture and toss to coat. Cover and refrigerate for 1 hour. Drain before serving.
  • Combine juice, oil, sweet chilli sauce, and remaining fish sauce in a small bowl, whisking until well mixed.
  • Prepare rice according to package instructions. Portion rice into individual serving bowls. Layer chicken, onion, mint, bean sprouts, and cucumber mixture on top. Drizzle with dressing, sprinkle with chili and fried noodles, then serve.

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