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Vietnamese vermicelli salad with lime poached chicken

Vietnamese vermicelli salad with lime poached chicken

This fresh, vibrant and flavourful Vietnamese vermicelli salad with lime poached chicken is a wonderfully refreshing light meal, perfect for the warmer weather.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Vietnamese vermicelli salad with lime poached chicken

  •  2 x chicken breasts, skin off
  • 1 litre of low or no salt chicken stock
  • 2 limes, halved
  • 1 tablespoon fish sauce
  • 2 medium cloves garlic, peeled and sliced
  • 1 x 5cm piece ginger, peeled and sliced

for the salad

  • 2 x 200g packet of vermicelli
  • ½ iceberg lettuce, shredded
  • 1 Lebanese cucumber, julienned
  • 1 large carrot, peeled and julienned
  • 2 spring onions, julienned
  • 1 cup bean sprouts
  • ½ cup mint, chopped
  • ½ cup coriander, roughly chopped
  • ½ cup Vietnamese mint, leaves only
  • ½ cup roasted peanuts

for the dressing

  • 4 tablespoons lime juice
  • 2 tablespoons caster sugar or grated palm sugar
  • 2 tablespoons fish sauce
  • 1 red chilli, thinly sliced

Place the stock, garlic, fish sauce, ginger and halved limes (squeeze the juice into the water first then add the lime skins) into a saucepan and bring to the boil. Add the chicken and return to the boil. Reduce heat and simmer gently for 15 minutes or until the chicken is just cooked through. Remove the chicken and set aside to cool. Once the chicken has cooled, shred with a fork. Place the vermicelli in a bowl and pour boiling water over until they are just covered.   Cover in cling film and set aside for around 5 minutes, or until soft. Rinse in a colander with cold water and drain well. In a large mixing bowl, place the shredded chicken, lettuce, cucumber, carrot, spring onions, bean sprouts and fresh herbs, then add the drained noodles. Combine all of the ingredients for the dressing in a small bowl or jug, give the dressing a quick whisk. Then taste and adjust lime juice, sugar and fish sauce balance ( it should be sweet, salty and sour all at the same time). Pour the dressing over the noodles and mix through well with clean hands, ensure all of the ingredients are well combined. Scatter with roasted peanuts to serve. Serves 4-6

Vietnamese vermicelli salad with lime poached chicken
Vietnamese vermicelli salad with lime poached chicken

 

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Vietnamese vermicelli salad with lime poached chicken
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