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Vietnamese style Noodle Salad

Prep Time:

20 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

This salad is ideal for a hot day when you want something satisfying and nutricious but not too heavy. The Vietnamese flavours are fragrant amd very, very moreish.


for the dressing:

2 cloves of garlic

a little dried chilli (as much you wish)

1.5 tbsp sugar

2 tbsp fish sauce

2 limes

2 tbsp cold water

60g / 2oz carrot, peeled

60g / 2oz cucumber

60g /2 oz lettuce

1 chicken breast

marinade for the chicken breast:

some black pepper

1 tsp sugar

1/2 tbsp fish sauce

1/2 tbsp oyster sauce

2 bundles dried virmicelli noodles (90-100g/3-3.5oz)

1 tsp vegetable oil

a handful of fresh mint & coriander


first, to make the dressing:

slice and mince the garlic cloves and put them in a small bowl

slice up as much dried chill as you like and add it to the bowl

add 1.5 tbsp of sugar & 2 tbsp of fish sauce

halve the limes, squeeze out the juice and add to the bowl

add 2 tbsp of water and stir well

next, slice the carrot & cucumber and cut julienne style into matchsticks

slice up the lettuce leaves

lay the chicken breast on a chopping board and cut into two schnitzel style fillets. slice into strips and put into a second bowl

sprinkle the chicken with some black pepper. add 1 tsp of sugar, 1/2 tbsp of fish sauce and 1/2 tbsp of oyster sauce. stir together well

bring a medium saucepan of water to the boil. drop in the vermicelli noodles and turn off the heat. leave the noodles to soften which should take about 5 minutes (the time may vary according to the brand, so please check the packaging for instructions)

drain the noodles and using a pair of scissors, cut them 3 or 4 times to make them shorter (which makes them easier to eat)

next, cook your chicken:  heat 1 tsp of vegetable oil in a small frying pan. add the chicken and stir fry for 4-5 minutes until the chicken is cooked through

now to plate up: add half of the noodles to each serving bowl. then, place half of the lettuce, cucumber, carrot and chicken on top of the noodles

garnish with some chopped mint and/or coriander leaves

just before eating, spoon over the sweet and sour dressing

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