Ingredients
Units
Scale
For the Nuoc Cham Dressing:
- 1 tablespoon lime juice
- 2 tablespoons coconut sugar
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 red bird’s eye chili, sliced
- 2 cloves garlic, minced
For the Salad:
- 14.1 ounces (400g) cooked shredded chicken breasts (I used sous vide shredded chicken breast)
- 4 ounces (113g) vermicelli rice noodles
- 1/2 cucumber, peeled & cut into ribbons
- 1 large carrot, shredded
- 0.3 ounce (8g) fresh cilantro, chopped
- 0.3 ounce (8g) fresh mint leaves, sliced
- 1 ounce (28g) salted peanuts, chopped
Instructions
- In a small bowl, combine all dressing ingredients and set aside.
- Place rice noodles in a large pot. Cover with boiling water and let sit for 3 minutes. Drain and rinse under cold water.
- In a large bowl, mix the noodles with cucumber, carrot, herbs, chicken, and peanuts. Pour over the dressing and toss to combine.
- Top with extra herbs and peanuts if desired. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 8.4g
- Sodium: 881mg
- Fat: 7.3g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35.2g
- Fiber: 2.1g
- Protein: 35.8g
- Cholesterol: 85mg