Rice Noodle Salad with Chicken and Fresh Herbs
This rice noodle salad with chicken and fresh herbs is a take on the classic Vietnamese “bun” (pronounced “boon”) salad, which is one of my favorite meals. The salad features lots of crisp veggies, bright, fresh herbs, and savory chicken on a bed of chewy, light rice noodles. Topped with a highly flavorful sweet and sour dressing, this salad can’t be beat! Having worked as a waitress in a Vietnamese restaurant for 6 years during and after college, I can’t tell you how many rice noodle salads I’ve eaten in my life – and I never tire of them.
Bun Salad Ingredients
Rice Noodles
The salad starts with rice noodles, specifically vermicelli style rice noodles. These are thinner sized rice noodles, similar to angel hair pasta. You’ll start by boiling the rice noodles for 5-6 minutes, then you’ll quickly drain and rinse them under cold water. You want to make sure not to boil the noodles too long, or they will disintegrate into the water. I’m speaking from experience here!
The Veggies
Next you’ll work on prepping the lettuce and other veggies. I like to cut everything into a thinner julienne because it makes it easier to twirl it all up together with the rice noodles. I’ve used shredded romaine lettuce, sliced green onions and julienned cucumbers, red bell peppers and carrots. You can really use any vegetables you like in a bun salad!
To make prepping the carrots really quick and easy, I use my julienne peeler. I got this as a gift years ago and really like it. You just run the blade down the peeled carrot, and bam! you have julienned carrots.
The Herbs
Probably the most important and class component in a bun salad is the use of fresh herbs. I would go so far as to say they are vital! Basil, mint and cilantro are the classics, and that’s what I’ve used in my recipe too. Use whatever combination you like, but be sure to add some kind of fresh herb to your bun.
Make it Your Own
You have lots of options for finishing your rice noodle salad with chicken and fresh herbs. The great thing about this salad is that you can use any protein you like in it. I happened to have roasted chicken, but feel free to be a rebel and use any kind of grilled meat! Beef, shrimp, chicken, tofu, pork – anything goes.
Finally, I also like to top the salad with chopped cashews or peanuts and thinly sliced radishes for extra crunch, saltiness and a little “bite” from the radish.
The Dressing
The main flavoring for the rice noodle salad is a traditional sweet and sour dressing. It features rice vinegar, lime juice, sugar and fish sauce. Fish sauce…. stay with me here! I know it sounds like a strange ingredient, but trust me, it’s amazing. Fish sauce is a fermented anchovy sauce that’s used in many Asian cuisines, especially Thai and Vietnamese. It has amazing umami flavor (I also use it in my Red Curry Beef Pot Roast), but PLEASE – do not smell it when you open the bottle! Just trust me once again, you will love this dressing. It’s similar to the one you’ve probably dipped crispy spring rolls in at your favorite Asian restaurant.
Eat Up
Now pour some of that delicious dressing on your rice noodle salad with chicken and fresh herbs and get to work! This salad will definitely feed a crowd, so it’s perfect for all kinds of get-togethers. It’s also really healthy and light! You’ll feel satisfied and good about yourself as you sit back in your chair and pat your belly. Then you can pat yourself on the back for making such a delicious meal. If you’re really talented, you can do both at the same time.
The perfect forkful. Sigh.
Items you might find helpful to make a rice noodle salad
- Vermicelli rice noodles. Duh. Amazon sells them, or you can find them in the Asian section of your store, or an amazing variety at an Asian market.
- A mason jar to mix your dressing. Come on! do we even know each other?? Of course you’d use a mason jar.
- A sweet salad bowl and serving utensils. I think the right bowl and tongs make salads more interesting.
- The Zyliss julienne tool. It’s pretty fun.
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I only link to products I like and use myself, or are similar to what I use if the exact item isn’t available. Thank you!
PrintRice Noodle Salad with Chicken and Fresh Herbs
- Yield: 8 1x
Description
This salad features crisp veggies, bright, fresh herbs, and savory chicken on a bed of chewy, light rice noodles. Topped with a highly flavorful sweet and sour dressing, this salad can’t be beat.
Ingredients
Dressing
- 1/2 cup fish sauce
- 1/3 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 clove of garlic, minced
- 1 teaspoon chili garlic paste
Salad
- 1/2 pound dry rice noodles, vermicelli style
- 2 carrots, julienned (shredded)
- 6 scallions, white and light green parts sliced
- 1/2 red bell pepper, thinly sliced
- 1 cup English cucumber, thinly sliced
- 3 cups romaine lettuce, shredded
- 1/4 cup each fresh mint, basil and cilantro, chopped or torn
- 3–4 cups cooked chicken, I used leftover roasted chicken
- 1/2 cup peanuts or cashews, roughly chopped
- Sliced radishes, optional
Instructions
- Prepare the rice noodles according to the package directions. Rinse in a colander under cold water until the noodles are cool to the touch. Set aside. You can also make the noodles the day before and store in the fridge.
- Mix all of the dressing ingredients in a bowl or a jar until the sugar is dissolved. The dressing can also be made ahead and stored in the fridge for up to a week.
- Prepare the veggies and herbs and mix together in a large bowl.
- In your serving dish, layer the cooled rice noodles, veggies, herbs and chicken. Toss with 1/2 of the dressing or to taste.
- Serve in individual bowls topped with chopped nuts, sliced radishes and additional dressing on the side.