Description
A refreshing Vietnamese salad with chicken, noodles, and lemongrass.
Ingredients
Scale
- 2 chicken breasts, grilled and sliced
- 200g rice noodles
- 2 stalks lemongrass, finely chopped
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- Chili flakes to taste
Instructions
- Cook rice noodles according to package instructions.
- Grill chicken breasts until cooked through, then slice.
- In a bowl, combine lemongrass, fish sauce, lime juice, and sugar.
- Toss noodles with cucumber, carrot, mint, and cilantro.
- Add the chicken slices and dressing, then mix well.
- Serve cold, topped with chili flakes.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Adjust the dressing to taste.
- Garnish with crushed peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Vietnamese lemongrass chicken noodle salad