If you are a fan of noodles and Asian food then this rice vermicelli noodles salad is the meal for you! Many of the different Asian cultures have their own variation of this dish. The style that I cook is popular amongst Vietnamese cuisine and it is often served at different Asian restaurants.
I am a big fan of this dish and it was a commonly ordered meal for me whenever I dined out. A favorite restaurant of mine for this particular dish is called iPho by Saigon in Saint Paul, MN. Since I’ve been cooking endlessly in the kitchen, I make my own delicious version!
I love the refreshing and light aspect to this dish brought by the rice noodles and vegetables. Meanwhile the meats and egg rolls bring in the necessary proteins to fill the belly up! Of course this dish wouldn’t be complete without a drizzle of sweet fish sauce.
Rice Vermicelli Salad
Course: MainCuisine: Asian, VietnameseDifficulty: Medium4
servings15
minutes30
minutesIngredients
8 oz of rice vermicelli
1 large chicken breast
1/2 lb of shrimps, peel and deveined
Olive oil
- Toppings:
Cucumbers, sliced
Cabbage, shredded
Carrots, julienne
2 stalks of green onions, chopped
Egg Rolls, cooked and chopped
- Seasonings for chicken:
3 tbsp of the Chinese BBQ seasoning mix
1 tbsp of olive oil
- Seasonings for shrimps:
1/2 tbsp of the Chinese BBQ seasoning mix
1/2 tbsp of olive oil
Directions
- Start with the chicken breast: add olive oil and the Chinese BBQ seasoning. Mix well. Cut the chicken into 4s so that it can cook evenly and thoroughly.
- Then do the same with the shrimps: add olive oil and the Chinese BBQ seasoning. Mix well.
- Prep the veggies- shred the cabbage, julienne cut the carrots, slice the tomatoes and cucumbers.
- Preheat griddle to 300 degrees then spray with nonstick oil. Place chicken breasts onto griddle and let it cook for 5 mins then flip and cook on the other side for 5 mins. I do this a few times until it’s fully cooked.
- While chicken is cooking on the griddle, boil a pot of water for the noodles. Allow it to cook for 8 mins, stirring occasionally. Drain then rinse with cold water and put to the side.
- Remove chicken once cooked then add shrimps to the griddle and cook for 3-4 mins, flipping occasionally. Turn off griddle.
- Slice chicken breasts into small strips.
- And finally, prepare the salad bowls. I start with the noodles, sprinkling it with chopped green onions. Working around the noodles, I add the meats and veggies. Chop the egg rolls into bite size pieces and place on top of noodles then drizzle sweet fish sauce everywhere except the veggies. Serve and enjoy!
