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This Thai Vermicelli Salad is inspired by one of my favorite Vietnamese dishes. 

And is made with marinade chicken and a bunch of julienned vegetables, fresh cilantro and basil leaves. 

It’s fresh, filling and just like they serve in the restaurants.

If you have been to this blog before you will know that I’m very fond of Thai food and eat it often.

I used to go out to enjoy this food at least every other week, but now make it more at home.

So whenever that Thai craving hits, I any of the recipes I am sharing here with you and make it at home!

Trust me it’s pretty darn easy, so follow along and soon you will be a master chef in making Vietnamese rice bowls at home too.

What makes these rice bowls so good is the marinade.

HOW TO MAKE THAI VERMICELLI SALAD

• You will want to make two marinades, one for the chicken and one for the sauce that you will serve alongside these bowls.
• Fresh lemongrass is very important here for the chicken marinade, it gives it that really intense lemon taste. So be sure to get your hands on a few stocks that you will simply chop and place into the marinade.
• The longer you marinade the chicken the better. If your making it for dinner then simply marinate it in the morning or the night prior. Then basically the rest of the dish can be pulled together in less than 30 minutes. Easy peasy!

Feel free to add  some “beans sprouts” alongside the julienne carrots, cucumber and the shredded iceberg lettuce if desired.

I would have for this recipe however my market did not have them this time around.

Then besides the marinades you will want to julienne 2 large carrots and one large english cucumber and some shredded iceberg lettuce to serve alongside the serving sauce.

Note: If you like a bit more heat to your vermicelli rice bowls, go ahead and serve along with some “hot chili sauce” or if you prefer a sweeter dish try a “sweet chili sauce”. This recipe was inspired by: Recipe Tin Eats

LIKE THAI FOOD AS MUCH AS ME? Then you will want to try my other ASIAN inspired recipes below!

• Easy Green Thai Curry
• Spicy Chicken Pad Thai
• Black Bean Chicken Vegetable Stir Fry
• Chinese Chicken Broccoli Stir-fry
• Kung Pao Chicken with Brussel Sprouts
• Black Pepper Shrimp
• Best Thai Red Curry
• Chinese Chicken Broccoli Stir-fry
• Beef Pepper Ramen
• Egg fried Rice
• Vegetable Egg Drop Soup

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Thai Vermicelli Salad

Yield: 4

A Salad that is served for Dinner!

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Ingredients

CHICKEN MARINADE

• 2 Boneless chicken breasts
• 2 cloves Garlic
• 2 tbsp Fish Sauce
• 2 tbsp Fresh Lime Juice
• 2 tbsp Brown Sugar
• 1 tbsp Low Sodium Soy sauce
• 2 stalks Lemongrass

SERVING SAUCE

• 4 tbsp Rice vinegar
• 1/4 cup Fish Sauce
• 2 tbsp White Sugar
• 1/2 cup Cold water
• 2 tbsp Fresh Lime Juice
• 1 Birdseye chilli

RICE BOWLS

• Rice vermicelli noodles 1, 8-ounce package
• 4 Mint leaves
• 1 cup Cilantro
• 1 English Cucumber
• 2 Carrots
• 1/2 head Iceberg lettuce

Instructions

TO MAKE THE VERMICELLI CHICKEN BOWLS: START BY MARINDING THE CHICKEN.

1. Add all the chicken marinade ingredients and chicken breasts into a bowl and toss to coat. Place in the fridge in a sealable container from anywhere from 1 hour to 24. Note: the longer the chicken marinades the better it will taste.

TO MAKE THE SERVING SAUCE:

1. Add all the serving sauce ingredients to a small bowl stir with a small whisk and set aside.
2. COOK THE VERMICELLI RICE NOODLES:
3. Next bowl some water and once it's boiled pour it over a heatproof bowl that has the vermicelli noodles in it. Soak according to package instructions, then drain and rinse under cold water till cooled and set aside.

COOK THE MARINATED CHICKEN:

1. In a large frying pan add 1 tbsp of oil and place the marinated chicken along with the sauce/lemongrass in and cook over medium heat and cook for about 8 minutes till cooked throughout. Then remove the cooked chicken from the pan and allow it to cool down on a cutting board. Once cooled, slice into strips and set aside.

JULIEN AND SHRED THE VEGETABLES :

1. Julienne the carrots, cucumber and shred the iceberg lettuce.

MAKING THE VERMICELLI CHICKEN RICE BOWLS:

1. Place the cooled noodles into each bowl and then place the julienned carrots on top along with the cucumber and shredded lettuce. Drizzle 4 tbsp of "serving sauce " overtop of everything. Then place the sliced chicken breasts in the middle of the bowl. Serve the bowls with the remaining "serving sauce" on the side, cilantro, basil and lime wedges. Enjoy!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 76mgSodium: 2818mgCarbohydrates: 55gFiber: 4gSugar: 18gProtein: 35g

Did you make this recipe?

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My most popular Thai dish on this site is for my Cashew Chicken

Give it a try! You will love it!