Conventional Recipes
Vietnamese Chicken Noodle Salad
Prep time Cook time 30 mins | Total time 45 mins
This Vietnamese Chicken Noodle Salad is simply the best, using fresh and seasonal flavours, and by poaching the chicken, it locks in the moisture. Perfect for a warm summers evening.
Author: Wick Nixon
Serves: 5-6 serves
Ingredients
- 2 chicken breasts, free range if possible
- 5cm ginger, thinly sliced
- 1 stalk lemongrass, very thinly sliced
- 400ml can coconut milk
- 1 c water
- 2 T lime juice
- 2 T coconut sugar
- 1 T fish sauce
- 200g vermicelli noodles, or pad thai noodles
- ½ lettuce, finely shredded
- 1 carrot, peeled, grated
- 1 red pepper, finely sliced
- 1 c coriander leaves
- 1 c mint leaves
- 4 kaffir lime leaves, finely shredded
To Serve
- ½ c roasted cashews, coarsely chopped
- lime wedges
- extra mint leaves
- 1 long red chilli, seeded, thinly sliced lengthways, optional
Instructions
- To make the Vietnamese Chicken Noodle Salad, combine the chicken, ginger, lemon grass, coconut milk, water, coconut sugar, fish sauce and lime juice in a medium sized saucepan over medium heat. Cover and bring to a gentle boil. Reduce heat to low simmer and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat. Set aside for 15 minutes to cool. Once cooled, remove the chicken and shred with two forks. Strain the liquid and set aside as the dressing.
- Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.
- Combine chicken, noodles, lettuce, carrot, red pepper, coriander, mint and lime leaves. Divide among serving plates, drizzle with the dressing and finish off with a sprinkle of toasted cashews, extra mint leaves, chilli and lime wedges.
- Serve and enjoy!
