Vietnamese chicken glass noodle salad


Summer has suddenly arrived in Manchester. The flip flops and sunnies are out so it’s time for a health kick as the dread of bearing the bikini body approaches.

So here’s a summery recipe that (I bloody hope) will help on the way to that bikini body. It’s packed full of authentic Vietnamese flavours and the noodles do really fill you up.

200g cooked chicken (breast and thigh mixture)
4 nests rice vermicelli noodles
1 large bunch fresh coriander
2 Thai chillies
2 med garlic cloves
1 lime
2 tsp demerara sugar/palm sugar
1/2 cup peanuts
Fish sauce

1. Make the dressing by pounding the garlic cloves with half the coriander, the chillis and the sugar until you have a fine paste.
2. Add 2 tbsp fish sauce, the juice of the whole lime and a tbsp sunflower or veg oil and mix together.
3. In a small dry frying pan toast the peanuts lightly until slightly browned, then remove from the pan and keep aside to garnish.
4. Boil a large pot of water and add the noodles.
5. Cook the noodles through then drain in a colander. Run cold water through them to keep them fresh.
6. Chop up the cooked chicken into small pieces (we had leftovers of a roast which worked great with this) and fry in a dry large pan until crispy and golden.
7. In a large bowl place the noodles, add the dressing and mix in thoroughly.
8. Add the chicken, the peanut and chop and add the remaining coriander.
9. Mix in with the dressing until all the ingredients are coated.
10. Add any more of the ingredients, more lime, more fish sauce, more sugar to taste.

Bikini body here we come!

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