Vietnamese Chick*n Noodle Salad


Vietnamese Sauce (Nuom Cham)
2 tbsp Fish Sauce (Vegan)
2 tbsp Rice Vinegar
1 tbsp White Sugar
¼ cup Water
1 clove Garlic (finely chopped)
Fresh Chilli (diced to taste)
1.5 tbsp Lime Juice

Noodle Bowl
2 Servings of Vermicelli Noodles (soaked as per packet instructions)
1.5 Cups Chopped Iceberg Lettuce
1 Cucumber (julienned)
1 Carrot (julienned)
Garnish with Fresh Mint, coriander & Lime wedges


  1. Combine the marinade ingredients and Chick*n Chunks in a bowl and set aside for at least an hour.

  2. Mix together dressing ingredients in a small bowl until sugar is dissolved.

  3. Preheat oil in a frying pan over medium heat. Place Chick*n Chunks into the pan, removing any large bits of lemongrass in the process.

  4. Cook, flipping each side until golden brown or slightly charred. Remove from pan onto a plate or paper towel.

  5. Place pre-soaked vermicelli noodles in a bowl, followed by the chopped vegetables and herbs. Top with Chick*n Chunks and drizzle a few tablespoons of dressing sauce. Serve with lime wedges and additional sliced chilli.


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