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    Home » Recipes » Asian + Hawaiian Recipes

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken

    Published: May 10, 2018 · Modified: Jun 6, 2020 by Samantha Ferraro · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    I have been on a massive, big salad kick lately (Hello, Greek Fattoush Salad!)and now that it is finally above 60 degrees here in Washington, all I want are big cold salads and anything on the grill. I'm happily caving into to my most recent summer addiction, including this massive rice noodle salad with Vietnamese grilled lemongrass chicken. Salads are what summer is made for.

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken and Pickled Vegetables

    I was certainly spoiled when I lived in California and Hawaii, but over the last year I've become accustomed to the cooler months in the Pacific Northwest and 60 degrees practically feels like summer now. We've been making it a point to go outside and grill pizza as often as possible! and I even planted plants all around the house and started my first vegetable garden! Do you follow me on Instagram? I am always sharing behind the scenes. So far I have 4 tomato plants (because you know I'll be making bowls of silky smooth gazpacho with them), 2 chiles, kale, rainbow chard and lettuce. I can't wait to see how they turn out throughout the summer!

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken and Pickled Vegetables

    Now let's chat about this rice noodle salad, shall we? Also called "bun chay", this is a modest inspiration from our favorite Vietnamese spot here in little Bellingham. Pho 99 it's called and during the rainy months, we happily drag ourselves for a huge bowl of hot pho. But in the summer, we are addicted to their noodle bowls. So addicted, that I was insistent on recreating those infamous Vietnamese noodle bowls at home. And, I'll have to say, it honestly hit the spot.

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken and Pickled Vegetables

    This rice noodle bowl is layered with incredible flavors of sweet and spicy pickled vegetables, which are quite easy to make, might I add. And my favorite part, the slightly sweet and salty Vietnamese grilled lemongrass chicken! The chickens marinade is loaded with fresh lemongrass, ginger and soy sauce and has all of the sweet, salty, umami flavors complimenting each other so perfectly.

    Layer the sliced Vietnamese grilled chicken over a bed of spring salad greens, rice noodles, fresh tomatoes and for added richness, a perfectly boiled egg. This rice noodle salad is not only beautiful to look at, but is protein packed as well and I can't tell you how many times I've eaten it this month alone. This rice noodle salad with Vietnamese grilled lemongrass chicken will be your new favorite summer dinner. And may I suggest, skewering the chicken and serving in lettuce cups with sriracha for a fun hands on dish.

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken and Pickled Vegetables

    And just in case you have an extra package of rice noodles laying around, these Cold Asian Noodles sound so incredibly refreshing and perfect for summer! Asian pork meatballs over sesame rice noodles sounds so delicious and perfect for a mid-week dinner as well.

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken

    Samantha Ferraro

    LittleFerraroKitchen.com

    Your new favorite summer dinner, Rice noodle salad with Vietnamese grilled lemongrass chicken and sweet and spicy pickled vegetables and fresh herbs.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Servings 4 servings
    Calories 451 kcal

    Ingredients
     
     

    Vinaigrette

    • 2 garlic cloves grated
    • 2 teaspoon grated ginger or about 1 inch of ginger
    • ½ jalapeno or Fresno chopped finely
    • 2 tablespoon brown sugar
    • 1 whole lime zested and juiced
    • 2-3 teaspoon rice vinegar
    • ½ teaspoon - 1 teaspoon fish sauce
    • ½ cup grape-seed or other neutral oil

    Pickled Vegetables

    • ¼ c Rice vinegar
    • 2 tbsp. sugar
    • ½ c Water
    • Pinch of salt
    • ½ cup of carrots cut into matchsticks about 2 carrots
    • ½ cup radish cut into matchsticks about 2 radishes
    • ½ cucumber peeled and cut into matchsticks
    • ½ jalapeno or Fresno sliced thin (optional, for added heat)

    Lemongrass Chicken

    • 1 large stalk of lemongrass outer leaves removed and chopped
    • 1 Garlic clove roughly chopped
    • ½ inch piece ginger peeled and roughly chopped
    • 2 tablespoon Soy sauce
    • 1 teaspoon Fish sauce
    • 2 tablespoon Brown sugar
    • 1 tsp. sriracha
    • 1 tbsp. grape seed or other neutral oil
    • 2-3 skinless boneless chicken thighs

    Salad:

    • 1 package of cooked rice noodles
    • Spring salad greens or favorite salad mix
    • Hard boiled eggs
    • Cherry tomatoes
    • Fresh mint
    • Fresh basil

    Instructions
     

    • First make the vinaigrette by whisking all the ingredients in a bowl or shaking in a mason jar. Taste for seasoning and set aside.
    • Make the pickled vegetables by whisking together the rice vinegar, sugar, water and salt and add vegetables to mixture. Toss to coat and set aside.
    • For the lemongrass chicken, add chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, sriracha and oil to a small food processor and blend until smooth. There may be a few larger pieces but that's OK as it all cooks off.
    • Add the marinade to the chicken thighs and toss to coat.
    • While chicken is marinating, preheat indoor or outdoor grill on high heat and cook chicken for about 4-5 minutes per side and until you have good grill marks.
    • Slice chicken into ½ inch slices and arrange on a platter with salad greens, cooked rice noodles, pickled vegetables, tomatoes, boiled egg and fresh herbs and drizzle vinaigrette all over.

    Nutrition

    Calories: 451kcalCarbohydrates: 26gProtein: 13gFat: 33gSaturated Fat: 4gCholesterol: 54mgSodium: 786mgPotassium: 320mgFiber: 1gSugar: 21gVitamin A: 2749IUVitamin C: 15mgCalcium: 37mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Rice Noodle Salad with Vietnamese Grilled Lemongrass Chicken and Pickled Vegetables

    More Asian + Hawaiian Recipes

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      Hawaiian Macaroni Salad
    • Sticky Hawaiian shoyu chicken thighs with rice and mac salad.
      Hawaiian Style Shoyu Chicken

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    Comments

    1. Mrs. Bea says

      May 10, 2018 at 12:34 pm

      5 stars
      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!

      Reply
      • Samantha says

        May 11, 2018 at 12:47 pm

        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!

        Reply
    2. 2pots2cook says

      May 16, 2018 at 5:01 am

      5 stars
      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 !

      Reply
    3. Marry says

      May 17, 2018 at 7:58 am

      5 stars
      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.

      Reply
      • Samantha says

        May 17, 2018 at 10:24 am

        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!

        Reply

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