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Vietnamese Grilled Chicken Noodle Salad

🇻🇳 Vietnam

Servings: 3 Prep: 30 minutes Cook: 20 minutes Total: 8 hours 50 minutes (includes marinating)

Ingredients

  • 12 oz boneless chicken thigh, skin on
  • 1.5 tbsp minced shallot
  • 1.5 tbsp minced garlic
  • 2 tbsp granulated sugar
  • 1.5 tbsp neutral cooking oil
  • 3 tsp fish sauce
  • ¾ tsp caramel color
  • ¾ tsp ground black pepper
  • 6 oz rice noodles
  • 2 cups green leaf lettuce, thinly chopped
  • 1 cup mixed herbs (cilantro, rau ram, mint, Thai basil), chopped
  • â…“ cup cucumber, chopped
  • ½ cup pickled daikon and carrots
  • ¼ cup green onions, sliced
  • fried shallots, for topping
  • roasted peanuts, chopped, for topping
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp neutral oil
  • 1 tsp fish sauce
  • 1 tsp honey
  • ½ tbsp lemon juice
  • ¼ tsp minced garlic

Steps

  1. Combine chicken thighs with shallot, garlic, sugar, oil, fish sauce, caramel color, and black pepper. Mix well and marinate in the fridge for at least a few hours, ideally overnight.
  2. Grill or pan-sear the marinated chicken over medium-high heat until cooked through and lightly charred on both sides. Let rest, then slice.
  3. Cook rice noodles according to package instructions, then rinse under cold water and drain well.
  4. Make the dressing by whisking together soy sauce, rice vinegar, oil, fish sauce, honey, lemon juice, and minced garlic.
  5. Divide noodles among serving bowls and top with lettuce, herbs, cucumber, pickled daikon and carrots, and green onions.
  6. Arrange sliced chicken on top, then sprinkle with fried shallots and chopped peanuts.
  7. Drizzle with dressing just before serving.

Notes

Total time reflects marinating the chicken for several hours; active prep and cook time is about 50 minutes.

Source: www.hungryhuy.com