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Vietnamese Ground Chicken Noodle Salad

Vietnamese Salad

This light and flavorful noodle salad will be your go to Summer meal. Once you make the dressing everything comes together quickly and it is even great the next day!

Once you master this recipe you can use any kind of protein you like. Simply grilled chicken breast, lean steak, cooked or raw salmon all work really well here. Mix and match veggies or use them all. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 3 tablespoons coconut sugar
  • 4 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1-2 medium hot red chile, chopped


  • 1 teaspoon extra virgin olive oil
  • 1 pound ground chicken
  • 12 ounces thin rice or bean noodles, prepared per package directions, drained and snipped with scissors into smaller pieces
  • 3 cups mixed herbs, such as cilantro, mint and basil, chopped

Toppings (optional)

  • 4 scallions, slivered
  • 1 medium carrot, grated
  • 1 small cucumber, diced
  • 4 radishes, diced
  • 1 red onion, thinly sliced
  • 1 chile pepper, thinly sliced
  • crushed peanuts
  • fried shallots


  1. Make sauce in a jar or bowl. Combine sugar, lime juice, soy sauce, garlic and chile pepper. Mix well and set aside.
  2. In a small frying pan with 1 teaspoon oil, saute ground chicken until cooked through. Set aside to cool.
  3. In a large bowl combine prepared rice noodles with herbs, vegetables of choice and chicken. Drizzle sauce over top, toss well and add garnishes. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 546
  • Carbohydrate Content: 89.9 g
  • Cholesterol Content: 97 mg
  • Fat Content: 9.8 g
  • Fiber Content: 2.8 g
  • Protein Content: 24.7 g
  • Sodium Content: 909 mg
  • Sugar Content: 12.1 g