Vietnamese chicken noodle salad
A fresh and flavorful Vietnamese salad with rice noodles, shredded chicken, crisp vegetables and crunchy peanuts.

3 oz (90g) dried rice vermicelli noodles
2 cups bean sprouts
1 carrot—grated
1 cup thinly sliced cucumber—cut into half-moons
2 scallions (spring onions)—thinly sliced on diagonal
2 cups skinless cold rotisserie chicken breast—shredded
¼ cup roughly chopped roasted peanuts

A handful of cilantro (fresh coriander) leaves


3 tablespoons fish sauce
2 tablespoons lime juice
1 clove garlic—minced
2 teaspoons peanut or canola oil
2 teaspoons brown sugar

1 teaspoon finely chopped red chili (or ½ teaspoon dried chili flakes)

SOAK the noodles in boiling water for 5 minutes. WHILE the noodles soak, place the fish sauce, lime juice, garlic, oil, sugar and chili in a screw-top jar and shake to combine. RINSE the noodles under cold water and drain well. PLACE the noodles in a salad bowl with the sprouts, carrot, cucumber, scallions, chicken, peanuts, and cilantro and toss to mix. POUR over the dressing and toss again to thoroughly combine.