Vietnamese Rice Noodle Salad with Grilled Chicken

5 from 7 votes

Vietnamese rice noodle salad with grilled lemongrass chicken, pickled veggies, herbs, and tangy dressing. A fresh, flavorful summer meal idea!

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: Asian, Vietnamese

Keyword: grilled lemongrass chicken, rice noodle salad, Vietnamese rice noodle salad

Servings: servings

Calories: 516kcal

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

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.

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.