Vietnamese Chicken Noodle Salad

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Light, fresh, fast and easy. All words we like to hear when searching for dinner inspiration, and this recipe does not disappoint! So simple, and ready in about an hour (most of that time is to allow the meat to marinate), we’re sure this will become a favorite choice when they ask, “What’s for dinner?”

Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 1 hr, up to overnight
Cook time: 20 min


Vietnamese Chicken
1 1/2 lb chicken breasts, boneless, skinless, halved
1 T minced garlic
2 T lime juice
1 T gluten-free tamari or coconut aminos
2 T fish sauce
2 T brown sugar *
1 T safflower oil
1 stalk lemongrass, white part only, bruised and cut large (for easy removal)

Nuoc Cham Sauce
1/3 c fish sauce
1/4 c rice vinegar
2 T white sugar *
1/2 c water
1 T garlic, minced
1 sm chili (Thai), sliced fine
1/4 c lime juice

7 oz package Asian vermicelli ‘rice stick’ noodles
2 carrots, peeled, shredded
1 cucumber, sliced
4 c iceberg lettuce, shredded
fresh radish sprouts
fresh mint and cilantro, for garnish
lime wedges
4 oz roasted peanuts
1-2 small chilies, sliced fine


Combine all Vietnamese Chicken ingredients and marinate by chilling for 1 hour, up to overnight. Soak noodles in very hot water until soft, 9-10 min. Drain, rinse under cold water and set aside. Warm a drizzle of safflower oil in a frying pan over medium heat; remove chicken from marinade, discarding any lemongrass. Cook chicken on both sides until cooked through to 165 degrees, approx. 10 min, then remove from pan. When cool enough to handle, slice into thin strips and serve over vermicelli noodles (or rice) garnished with carrots, cucumber, lettuce, radish sprouts, fresh mint and cilantro, limes, peanuts, chilies and Nuoc Cham Sauce, as desired.

Nuoc Cham Sauce
Combine all ingredients. Chill until ready to use.

* To make this recipe keto, omit sugar.