This bright Vietnamese rice noodle salad is layered with a grilled lemongrass chicken, sweet and spicy pickled vegetables, fresh herbs, and a tangy dressing inspired by nước chấm. It’s vibrant, flavorful and perfect for light summer dinners.
About This Recipe
This Vietnamese noodle salad is everything I want in a summer dinner! Inspired by bún chả, this cold rice noodle salad layers juicy grilled lemongrass chicken on top of spring greens, chewy rice noodles, and fresh herbs like mint and basil.
Garnish with quick pickled vegetables and a drizzle of rice wine vinaigrette that’s lightly based on nước chấm, the classic Vietnamese dipping sauce.
Each bite is crisp, fresh, a little spicy, a little sweet, and packed with flavors and textures. And honestly, once you prep everything, the final bowl comes together so easily. This has been on repeat in my kitchen for years, and I still can’t get enough of it.
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📋 Ingredients
- Chicken thighs – Look for boneless and skinless chicken thighs, which will stay tender and perfect for adding to salads.
- Fresh lemongrass – Look for firm, pale stalks. Peel off the tough outer layers and bruise the stalk with the back of your knife before chopping.
- Rice noodles – Thin vermicelli-style noodles work best here. Cook and rinse them under cold water to keep them from getting sticky.
- And just in case you have an extra package of rice noodles lying around, make an extra batch and add to vegetable Spring rolls.
- Fresh herbs – Mint and basil are a must. Cilantro is also great if you love it.
- Pickled vegetables – Carrots, cucumber, radish, and a few slices of chili for kick.
- Vietnamese-style vinaigrette – Made with lime juice, garlic, fish sauce, and a little sugar for balance. This doubles as the dressing and the quick-pickle base.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Chicken – You can use chicken breasts instead of thighs. Just slice them in half horizontally and give them a quick pound to even them out. The same marinade also works beautifully on bone-in chicken like drumsticks or skin-on thighs.
- Fish sauce – If you’re out or prefer to skip it, just use soy sauce. You’ll still get a great savory balance.
- Lemongrass or ginger – If fresh isn’t available, the frozen or tubed version (lemongrass paste/ginger paste) is a great shortcut and works really well in marinades.
- Rice vinegar – Apple cider vinegar can be used in a pinch. It’s lightly sweet and tangy and keeps the vibe right. I wouldn’t recommend balsamic, as it could change both the color and flavor.
- Vegetarian version – Swap the chicken for tofu or grilled mushrooms. The marinade works great for both.
⏲️ Instructions
Marinate the Chicken: In a food processor, blend lemongrass, garlic, ginger, soy sauce, fish sauce, and oil until mostly smooth. Add the marinade to the chicken thighs and let sit for at least 15–30 minutes.
Grill the Chicken: Heat a grill or grill pan on high. Grill chicken thighs for 4–5 minutes per side until nicely charred and cooked through. Let rest, then slice into thin strips.
Quick Pickle the Vegetables: Place carrots, cucumber, radish, and optional chili in a bowl or jar. Pour the pickling half of the vinaigrette (no oil) over the veggies and let sit while you prep everything else.
Assemble the Salad: Toss cooked rice noodles and salad greens with a little of the vinaigrette to coat. Layer onto plates or a large platter. Top with grilled chicken, pickled veggies, cherry tomatoes, herbs, and optional boiled egg. Drizzle remaining vinaigrette over the top and serve.
📍 Recipe Tips
- Marinate the chicken – Let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Make-ahead rice noodles – You can cook them a day ahead. Rinse well under cold water and toss with a bit of sesame oil to keep them from sticking.
- Double the vinaigrette – I always make extra to use throughout the week. It works for the salad dressing and for pickling the vegetables.
- Quick pickles – Slice the vegetables into matchsticks, but thin slices work just as well. You can also find pre-sliced veggies at some grocery stores if you’re in a rush, but if you have the time, cutting them fresh makes a huge difference.
- Storage – Rice noodles are best within 1–2 days. Keep them cold and well-oiled to avoid clumping. The vinaigrette and pickled veggies will keep for 4–5 days in the fridge.
Serving Suggestions
This rice noodle salad is a full meal on its own, but if you’re looking for a little something to serve on the side, here are a few ideas:
- Seared Ahi Tuna – Would be gorgeous alongside or even layered in with the noodles.
- Vegetable Rice Paper Rolls – Uses similar ingredients and is great for a hands-on meal.
- Korean Cucumber Salad – Cool, crisp, and perfectly spicy.
- Poke Nachos – Not Vietnamese, but the fresh flavors totally work with this salad for a summer spread.
More Flavorful Salads to Try
Vietnamese Rice Noodle Salad with Grilled Chicken
LittleFerraroKitchen.com
Ingredients
Lime Vinaigrette (Double Batch)
- 3 garlic cloves grated
- 1 small chili Fresno or jalapeño, thinly sliced (remove seeds for less heat)
- 3 tablespoons brown sugar
- 2 limes zested and juiced
- 4-5 teaspoons rice vinegar
- 1 teaspoon fish sauce
- ½ cup water
- ¼ cup neutral oil grapeseed or avocado – add only to the half used for salad dressing
Quick Pickled Vegetables
- ½ cup carrots cut into matchsticks
- ½ cup cucumber peeled and cut into matchsticks
- ½ cup radish cut into matchsticks or thinly sliced
- Extra sliced chili for heat optional
Grilled Lemongrass Chicken
- 1 stalk lemongrass outer leaves removed and chopped
- 1 garlic clove
- ½ inch piece fresh ginger peeled and chopped
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon neutral oil
- 2 pounds boneless skinless chicken thighs
To Assemble the Salad
- 1 package rice noodles cooked and rinsed with cool water
- Spring salad greens or favorite salad mix
- 1 pint cherry tomatoes halved
- Mint, basil, and/or cilantro
- 2 hard boiled eggs cut in half
Instructions
- Make the Vinaigrette: In a bowl or mason jar, whisk together the garlic, chili, brown sugar, lime zest and juice, rice vinegar, fish sauce, and water. Divide mixture in half.
- Use half (without oil) for pickling the vegetables. Add the neutral oil to the remaining half to make your salad vinaigrette. Set both aside.
- Quick Pickle the Vegetables: Place carrots, cucumber, radish, and optional chili in a bowl or jar. Pour the pickling half of the vinaigrette (no oil) over the veggies and let sit while you prep everything else.
- Marinate the Chicken: In a mini food processor, blend lemongrass, garlic, ginger, soy sauce, fish sauce, and oil until mostly smooth. Add the marinade to the chicken thighs and let sit for at least 15–30 minutes or refrigerate up to 24 hours for more flavor.
- Grill the Chicken: Heat a grill or grill pan on high. Grill chicken thighs for 4–5 minutes per side until nicely charred and cooked through. Let rest, then slice into thin strips.
- Assemble the Salad: Toss cooked rice noodles and salad greens with a little of the vinaigrette to coat. Layer onto plates or a large platter.
- Top with grilled chicken, pickled veggies, cherry tomatoes, herbs, and optional boiled egg. Drizzle remaining vinaigrette over the top and serve.
Notes
- Marinate the chicken – Let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Make-ahead rice noodles – You can cook them a day ahead. Rinse well under cold water and toss with a bit of sesame oil to keep them from sticking.
- Double the vinaigrette – I always make extra to use throughout the week. It works for the salad dressing and for pickling the vegetables.
- Quick pickles – Slice the vegetables into matchsticks, but thin slices work just as well. You can also find pre-sliced veggies at some grocery stores if you’re in a rush, but if you have the time, cutting them fresh makes a huge difference.
- Storage – Rice noodles are best within 1–2 days. Keep them cold and well-oiled to avoid clumping. The vinaigrette and pickled veggies will keep for 4–5 days in the fridge.
Marry says
I made this for dinner last night and it was delicious! I subbed out sweet turnips for the radishes that I got at the farmers market. I also marinaded the chicken for a few hours. Thank you so much for creating and posting this recipe.
Samantha says
Thank you for sharing Marry!! So glad you enjoyed it! I haven't been to the farmers market yet but can't wait 🙂 And love the tip on marinating for a while!
2pots2cook says
Hello, glad you have a garden 🙂 I have a it on my balcony looking to the south and am quite proud to have it myself. Thank you for this vibrant week dinner suggestion. Will be back !
Mrs. Bea says
I live in Bellingham, and congratulate you on your garden! Make sure you sow successive plantings of the lettuce and chard to keep yourself in greens throughout the summer! About every three weeks will do it. And when you harvest, use the French "cut and come again" method to extend the life of the plant. I will try this recipe for sure!
Samantha says
Hi and thank you for the wonderful tips! I will have to look up "French cut". I used starts so I may have to buy new starts or seeds if that's correct? Have a great weekend!