Vietnamese Chicken Salad

Instructions

1. 1

   Prepare the Dressing and Noodles

   30 min

   In a large mixing bowl, add the fish sauce, soy sauce, sesame seed oil, lime zest, and lime juice. Whisk these ingredients vigorously until they are fully combined and emulsified. For the rice noodles, cook them as per the package instructions, usually boiling for about 4-6 minutes until tender but still firm, then drain and rinse under cold water to stop the cooking process. Add the warm noodles to the bowl with the dressing to allow them to absorb some flavors.

2. 2

   Slice Vegetables and Combine

   10 min

   Using a vegetable peeler, create long, thin strips from the carrot. For the cucumber, peel and continue slicing until you reach the seeds, which should be discarded to avoid excess moisture. Add the freshly cut carrot and cucumber strips to the noodle mixture, along with shredded chicken, sliced radishes, diced red onion, and a generous handful of mint leaves. Gently toss everything together until all the ingredients are well coated with the dressing. Finally, sprinkle peanuts on top for added crunch and serve immediately for the freshest taste.

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