Name: Vietnamese Salad Vermicelli Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 2 boneless chicken breasts; 2 cloves garlic, minced; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 2 tbsp brown sugar; 1 tbsp low sodium soy sauce; 2 stalks lemongrass, bruised; 3 cloves garlic, minced; 1/2 cup cold water; 1 lime, juiced; 2 tbsp rice vinegar or white vinegar; 1/4 cup fish sauce; 3 tbsp sugar; 1 red chili, de-seeded and sliced (or 2 tsp chili flakes or Sriracha); 1 package (8 ounces) rice vermicelli noodles; 4 mint leaves; 1 cup cilantro, chopped; 1 English cucumber, sliced; 2 carrots, julienned; 1/2 head iceberg lettuce, shredded; 1 tbsp oil for cooking

Jump to Recipe· 3.8 from 87 reviews

If you are craving a dish that bursts with fresh flavors, vibrant colors, and a delightful mix of textures, this Vietnamese Salad Vermicelli Recipe is exactly what you need. It combines tender marinated chicken, crisp vegetables, and light, refreshing rice vermicelli noodles all dressed in a tangy, slightly sweet Vietnamese serving sauce that makes every bite a celebration of balancing flavors. Whether you want a nourishing lunch or a stunning dinner, this recipe brings a perfect harmony of taste and simplicity to your table.

Ingredients You’ll Need

Two white bowls with blue rims are filled with layers of food placed on a wooden table with a halved lime and a white napkin beside. Each bowl has a base layer of white thin rice noodles. On top, there is grilled chicken with a slightly charred texture and garnished with small red chili pieces in the center. Surrounding the chicken are sections of sliced orange carrots, thin cucumber sticks, fresh green lettuce, and bright green cilantro leaves arranged neatly around the noodles. One bowl has a pair of wooden chopsticks lifting a bundle of rice noodles. Nearby, a small white sauce cup holds a light brown sauce with red chili pieces and a spoon inside. The texture of the food is fresh and colorful with crisp vegetables and tender grilled meat. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Vietnamese Salad Vermicelli Recipe is simple yet essential, adding layers of flavor, texture, and freshness to the dish. From savory marinated chicken to crunchy vegetables and aromatic herbs, every component has a special role to play in making this salad irresistible.

Boneless chicken breasts: The star protein, perfect for soaking up the marinade and staying juicy.
Garlic: Used both in the marinade and the dressing for a punch of fragrant depth.
Fish sauce: A classic Vietnamese ingredient adding umami and salty richness.
Fresh lime juice: Provides the bright, zesty note that awakens the flavors.
Brown sugar: Balances the acidity with a hint of caramel sweetness.
Low sodium soy sauce: Adds complexity and a mild salty flavor.
Lemongrass stalks: Infuse the chicken with a fresh, citrusy fragrance.
Rice vermicelli noodles: Soft and delicate noodles that soak up dressing beautifully.
Fresh herbs (mint, cilantro): Essential for that signature Vietnamese aromatic freshness.
English cucumber, carrots, iceberg lettuce: Crisp, colorful veggies giving a wonder crunch and balance.
Rice vinegar or white vinegar: Adds a gentle tang to the salad dressing.
Red chili or chili flakes: For a spicy kick that uplifts the entire dish.

How to Make Vietnamese Salad Vermicelli Recipe

Step 1: Marinate the Chicken

Start by combining garlic, fish sauce, lime juice, brown sugar, soy sauce, and lemongrass in a bowl, then toss your chicken breasts in this vibrant marinade. Cover and refrigerate anywhere between one hour and 24 hours—the longer it marinates, the deeper and more intense the flavors become. This simple step infuses your chicken with those signature Vietnamese tastes that make this salad unforgettable.

Step 2: Prepare the Vermicelli Noodles

Bring water to a boil in a large pot, then pour it over the rice vermicelli noodles placed in a heatproof bowl. Let them soak according to package directions until tender but still springy. Drain and rinse the noodles under cold water to cool and stop the cooking process. This ensures your noodles don’t get mushy and remain light and refreshing in texture.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large frying pan over medium heat. Add the marinated chicken along with the lemongrass stalks from the marinade and cook for about eight minutes until the chicken is cooked through and slightly caramelized on the outside. Let it cool on a cutting board before slicing into thin strips. This step locks in juicy flavor while giving the chicken a satisfyingly tender bite.

Step 4: Prep the Vegetables

Julienne your carrots and cucumber into thin strips for a crisp texture that contrasts beautifully with the tender chicken and noodles. Shred the iceberg lettuce to add a light, refreshing crunch. These fresh vegetables are critical to balancing the rich, savory elements of the dish with their clean, bright flavors.

Step 5: Assemble the Bowl

Begin by distributing the cooled vermicelli noodles into serving bowls. Top with the julienned carrots, sliced cucumber, and shredded lettuce. Drizzle about four tablespoons of the Vietnamese serving sauce over everything, then arrange sliced chicken strips in the center. Serve with extra sauce on the side and garnish with fresh herbs and lime wedges for an irresistible presentation that invites you to dig in.

How to Serve Vietnamese Salad Vermicelli Recipe

Two white bowls filled with layered food sit on a white marbled surface. Each bowl has a base layer of thin, white rice noodles arranged in a circular shape along the edges. On top of the noodles, there is a layer of thin, bright orange carrot strips on one side and fresh green lettuce on the other. In the center, there is a grilled piece of chicken with a slightly charred, golden-brown texture, sliced into pieces. Around the chicken are fresh green cilantro leaves and dark green mint leaves, with one bowl also showing light green cucumber slices. A wedge of green lime rests on the carrot layer in one bowl. The overall look is colorful and fresh, with a combination of different textures and colors that balance well. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro and mint bring incredible aroma and a burst of flavor that completes the Vietnamese Salad Vermicelli Recipe. Add lime wedges on the side so everyone can squeeze in an extra dash of brightness. A sprinkle of crushed peanuts or toasted sesame seeds can also add a wonderful crunch and nuttiness for an even more elevated experience.

Side Dishes

Complement this salad with light and fresh side dishes such as spring rolls or Vietnamese-style pickled vegetables. A bowl of clear broth or a simple cucumber salad can also make a beautiful accompaniment, rounding out a meal that feels balanced, healthy, and satisfying.

Creative Ways to Present

Try layering the ingredients in glass jars for lunch on the go, or create individual build-your-own bowls at gatherings, allowing guests to customize their portions and garnishes. Wrapping the salad in large rice paper rolls can turn it into delightful handheld bites, making the dish as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately in airtight containers. Keep the noodles and vegetables chilled, while chicken should be refrigerated as soon as possible to maintain freshness. Combining everything just before serving helps preserve the crisp textures and vibrant flavors.

Freezing

Although freezing is not recommended for the fresh vegetables and noodles, you can freeze the marinated chicken before cooking. To do this, place it in a freezer-safe container and thaw overnight in the fridge when ready to use. This is a handy way to prep in advance without sacrificing quality.

Reheating

Reheat the cooked chicken gently in a pan over medium heat or microwave until warmed through. Avoid overheating to keep the meat tender and juicy. Add the warm chicken atop the fresh cold noodles and vegetables right before serving for the best texture and flavor experience.

FAQs

Can I use other proteins besides chicken in this Vietnamese Salad Vermicelli Recipe?

Absolutely! Shrimp, tofu, or grilled pork are excellent alternatives that pair beautifully with the dish’s fresh ingredients and dressing. Just adjust cooking times accordingly.

What if I don’t have lemongrass? Can I skip it?

While lemongrass adds a distinctive citrusy aroma, you can omit it if unavailable. Consider adding a bit of lime zest or extra fresh herbs to maintain the fragrant freshness in the marinade.

How spicy is the dish and can it be adjusted?

You control the heat by adjusting the amount of fresh chili or chili flakes in the serving sauce. Start with a small amount if you’re sensitive to spice, then add more to taste.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce and check that the fish sauce contains no additives with gluten, this Vietnamese Salad Vermicelli Recipe is naturally gluten-free and perfect for those with sensitivities.

How long can leftovers be stored?

Leftover cooked chicken and noodles can be refrigerated for up to three days. Fresh vegetables are best consumed within one to two days as they tend to lose crispness over time.

Final Thoughts

If you’re looking to brighten up your meals with a dish that feels fresh, flavorful, and incredibly satisfying, this Vietnamese Salad Vermicelli Recipe is a must-try. It’s easy enough for a weekday dinner and special enough to impress guests. Once you make it, I bet it will quickly become one of your favorite go-to recipes for its vibrant balance and unbeatable deliciousness. Don’t wait to enjoy this wonderful taste of Vietnam right in your own kitchen!