Vietnamese Chicken and Rice Vermicelli Salad Recipe
I have been making Vietnamese Chicken and Rice Vermicelli Salad lately because bun is one of my favorite Vietnamese dishes. Bun is a Vietnamese entree salad with rice vermicelli, vegetables, grilled chicken or other meats, topped with peanuts, and served with nuoc cham, a fish based sweet and sour sauce.
I’m not an expert at making bun, my Vietnamese Chicken and Rice Vermicelli Salad Recipe is definitely Vietnamese inspired. But I’m an expert at eating bun and this satisfies my cravings. 😉 Making your own Vietnamese Chicken and Rice Vermicelli salad is much safer than order a bun at a restaurant and asking them to leave out the peanuts, the risk of cross-contact is much too great.
My blogger friends and I are teaming up to share our favorite Asian salads, you can check them all out below or look for them on social media using the hashtag #AsianSaladFeast.
Easy Recipe with Prep Ahead Options
Entree salads are usually easy with prepare ahead options and perfect when the weather heats up. When I make Vietnamese Chicken and Rice Vermicelli Salad Recipe I could prep all the ingredients the night before or in the morning, and when we come home I can arrange all the ingredients while cooking the chicken and rice noodles and have dinner on the table in 15 minutes. And then everyone can assemble their own Vietnamese chicken and rice vermicelli salads according to their preferences.
I like to use chicken tenders because it’s the tasty part of the chicken breast and ready to cook. I like to lightly score the chicken tender through the thickest part so that the chicken can soak in the marinade.
How Do You Grill Chicken?
I love the taste of grilled chicken. However, I’m not the grillmaster in our home (hubby is). So when I’m in a hurry to get dinner on the table on weeknights, I don’t wait for him to come home to grill. If you grill, do it, I’m sure it’ll be amazing but can’t tell you how.
I “grilled” my first batch using our tiny Foreman Grill (3-4 minutes) and the chicken tasted awesome, juicy, cooked through, with a yummy amount of browning but it was messy to clean up.
I broiled the second batch in the oven, and it tasted great but lacked the “grilled” taste and clean up was a breeze. Trade offs.
Assembling a Vietnamese Chicken and Rice Vermicelli Salad
Usually bun is served in a large bowl with pieces of grilled meat, pickled carrots and daikon, cucumber, and mint beautifully arranged on a layer of rice vermicelli noodles, with a layer of lettuce at the bottom and one drizzles in some nuoc cham, a sweet, sour, and tiny bit spicy sauce to taste.
I didn’t make any pickled carrots or daikon because I see my kids avoid or pick them out, so I used shredded carrots from Trader Joe’s instead.
I usually serve it with the different ingredients in separate bowls so everyone in the family can make it according to their preferences (more or less veggies, meat or noodles, etc.). Everyone is happy, less work for me. Win-win!
Allergy Aware Vietnamese Chicken and Rice Vermicelli Salad Recipe
I marinate the chicken with coconut amino and fish sauce, if either of the sauces are allergens you avoid, you can try soy sauce or other alternatives to flavor the chicken.
The sauce recipe is based upon my nuoc cham recipe and contains fish sauce. If you avoid fish, you can substitute with other Asian inspired salad dressings but it won’t taste quite the same without the fish sauce.
This recipe is free from peanuts, tree nuts (except coconut), soy, egg, dairy, and shellfish.
If you need additional help finding ingredients, be sure to check what’s in my cupboard.
Vietnamese Chicken and Rice Vermicelli Salad Recipe
- 2 garlic cloves finely minced
- 2 tablespoons coconut amino
- 1 tablespoon fish sauce
- 1 pound chicken tenders
- 4 oz rice noodle bahn pho, small
- 1 romaine lettuce heart chopped
- 1 English cucumber sliced
- 1 cup julienned carrots
- cilantro or mint garnish
- 2 tablespoons lime juice juice of ½ lime
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon sriracha sauce
- 1 clove garlic finely minced
- ¼ cup hot water
Combine 2 cloves of finely minced garlic with 2 tablespoons of coconut amino and 1 tablespoon of fish sauce in a large bowl.
Lightly score the chicken tender 2 to 3 times per piece and add to the bowl of marinade, stir, cover and refrigerate for at least 15-30 minutes.
Chop romaine lettuce into bite sized pieces, set aside.
Slice English cucumber into bite sized pieces, set aside.
Cook rice noodles according to package instructions (boil water, add rice noodle and cook at medium heat for 4-5 minutes until tender, drain and rinse) and set aside.
Combine sauce ingredients, set aside.
Broil or grill the chicken: takes about 3-5 minutes on a foreman grill and 3-4 minutes each side in a broiler.
Serve salad bar style, assemble with lettuce (1 cup) on the bottom, rice noodles (1 cup), arrange cucumber, carrots, and chicken on top of the noodles, tear up some cilantro or mint leaves as garnish, and drizzle 2 tablespoons (or to taste) sauce over the salad.
Prep ahead option: marinate the chicken and prepare the vegetables, herbs, and sauce ahead of time. Cook the rice noodles and chicken right before serving and eating.
#AsianSaladFeast with Kimchimari.com
I love opportunities to work with other bloggers and we’ve teamed up to share our favorite Asian salads to celebrate spring, healthy eating, and in anticipation of the weather warming up in the months ahead. Please note that not all of the recipes are nut free but you are all Allergy Aware Asian Fare experts now so I hope you will enjoy adapting these salads to suit your own dietary needs.
Tofu Salad with Iceberg Lettuce and Sweet Corn by Kimchimari
Thai Larb Salad by Wok & Skillet
Gado Gado Salad by Brunch-n-Bites
Paleo Asian Coleslaw by What Great Grandma Ate
Vietnamese Chicken and Rice Vermicelli Salad by Nut Free Wok
Salad with Spiced Grated Coconut Topping (Urap Sayur) by What to Cook Today
Authentic Thai Fish Salad by Healthy World Cuisine
Thai Seafood Salad (Yum Talay) by A Taste of Joy and Love
Crunchy Thai Eggplant Salad by Grits & Chopsticks
Springtime Sushi Bowl by The Sasha Diaries
Burmese Ginger Salad (Gin Thoke) by Love is in My Tummy
Shabu Shabu Cold Noodle Salad by Chopstick Chronicles
Japanese Potato Salad by V for Veggy
Broccolini Sesame Dressing by Daily Cooking Quest
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