Name: Vietnamese Chicken-noodle Salad Recipe
Total time: 50 min
Yield: 4
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Vietnamese Chicken-Noodle Salad.

How to make Vietnamese Chicken-noodle Salad Recipe

Kay Chun

Crawler

Vietnamese

<p>Learn how to make Vietnamese Chicken-Noodle Salad.</p>

Non Vegetarian

Sesame Seeds

Canola oil

Fresh lime juice,  plus lime wedges,  for serving

Asian Fish Sauce

Garlic Cloves,  Crushed

Minced Fresh Ginger

Kosher salt

Freshly ground pepper

Rice vermicelli

Leftover oven fried chicken bones and skin discarded,  meat shredded

Celery ribs,  thinly sliced

Carrot,  shredded

Preheat the oven to 350. Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.

step 1

In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well. In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the side.

step 2

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