Go Back
Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad

Herbs like ginger, cilantro and mint make a beautiful medley when paired with smoked chicken in this Vietnamese Chicken Noodle Salad.


  • ½ package ~100g thin rice noodles/ vermicelli
  • 2 cups hot water
  • 6 cups baby spinach leaves
  • 1 teaspoon sesame oil
  • 1-2 chicken breasts smoked (or pan fried/ roasted cooked) and shredded

Ginger Dressing - dressing recipe may be doubled if preferred

  • 1 teaspoon lemon grass minced very fine
  • 1 tablespoon fresh ginger ~2” pieces, minced fine
  • 2 teaspoons white wine vinegar
  • 1 tablespoon light soy sauce or tamari
  • 1 ¼ teaspoon Diamond Crystal kosher salt
  • ¼ cup sesame oil
  • 1/3 cup cilantro minced fine
  • 1/3 cup fresh mint minced fine


  • In a square pan, pour hot water on top of the vermicelli or thin rice noodles to soften.
  • Meanwhile in a medium size pan on medium heat, wilt the spinach leaves and set aside.
  • In a large salad bowl, whisk the Ginger Dressing ingredients – minced lemon grass, fresh ginger, white wine vinegar, light soy sauce / tamari, kosher salt and sesame oil.
  • On medium heat, add 1-2 teaspoons Ginger Dressing into the medium size pan, place the thin rice noodles/vermicelli into the pan and cook to soften.
  • Add warm rice noodles into the salad bowl with the Ginger Dressing and toss.
  • Add spinach leaves to rice noodles and Ginger Dressing and toss.
  • Allow to Ginger Dressing to marinate with spinach and rice noodles for at least 15 minutes.
  • Add shredded smoked/ cooked chicken.
  • Toss half of the minced cilantro and mint into the noodle and chicken mixture.
  • Garnish Vietnamese Chicken Noodle Salad with remaining minced cilantro and mint.