Chicken noodle salad is a classic Vietnamese dish - and now you can make it at home.


  • 500ml chicken stock

  • 2 skinless chicken breasts

  • 125g thin rice noodles

  • 1/4 Chinese cabbage, finely shredded

  • 1 carrot, peeled and cut into matchsticks

  • 1/4 cucumber, cut into matchsticks

  • 4 spring onions, sliced into thin strips

  • Small handful of coriander leaves, roughly chopped

  • Small handful of mint leaves, roughly chopped

  • 50-100g roasted unsalted peanuts, chopped

  • For the dressing

  • 2 tbsp lime juice

  • 1 tsp caster sugar

  • 1 tbsp fish sauce

  • 1 long red chilli, deseeded and finely chopped


  • 1.

    Bring the chicken stock to the boil. Add the chicken, cover with a lid and simmer for 5 minutes. Lift out the chicken with a slotted spoon and leave to cool. Return the liquid to the boil, turn off the heat and add the noodles. Leave to soak for about 4 minutes or until tender, then drain. Cool under the cold tap and place in a mixing bowl.

  • 2.

    Shred the chicken and add to the noodles with the Chinese cabbage, carrot, cucumber, spring onion and herbs and peanuts. Mix together all the dressing ingredients until the sugar has dissolved and pour over the salad. Toss it all together and serve.

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