Chicken Noodle Salad - Vietnamese Bun Bowl

Recipe

Looking for a fresh, vibrant meal that’s quick to throw together and always a winner? This Vietnamese noodle salad is on high rotation in our house – perfect for lunch or dinner. Packed with crunchy veggies, fresh herbs and a zesty dressing, it’s light, satisfying, and full of flavour. Whether you’re feeding the family or hosting friends, it’s sure to hit the spot!

INGREDIENTS

MEAT MARINADE

• Chicke thighs, pork fillet or beef

• Ginger, garlic, soy sauce

  SALAD

• Vermicelli Noodles

• Lettuce / Cabbage (shredded)

• Carrot (julienne)

• Cucumber (julienne)

  DRESSING

• 4 1/2 tbsp white sugar

• 4 1/2 tbsp fish sauce (Note 3)

• 3 tbsp rice wine vinegar

• 3 tbsp lime juice

• 1/2 cup water

• 2 birds eye chili or Thai chilli , deseeded and finely chopped

• 5 cloves garlic, finely chopped

TO SERVE

• Fried Shallots

• Peanuts

• Mint leaves, chopped

• Coriander leaves, chopped

METHOD

1. Place meat in a bowl with minced ginger, garlic & soy sauce and let marinate (it’s great if you can leave this overnight in the fridge)

2. Prep salad & make dressing

3. BBQ Meat

4. Cook vermicelli noodles according to packet instructions

5. Serve into bowls, noodles, meat, salad, top with fried shallots & herbs. Pour over dressing when just before eating.

6. Enjoy!

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We’re a husband and wife duo, building our dream life one DIY project at a time.

We firmly believe what you learn should be shared which is why we created our Journal. A place where you can learn new skills and be inspired by other creatives.

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