Tonight’s plan was to make a Vietnamese chicken salad recipe I’d been eyeing in my Martha Stewart scrapbook, with a few cleverly thought-out improvements to save time – one being that I bought a rotisserie chicken to use instead of poaching my own.
This Vietnamese chicken salad is very easy-to-make; I love having it when I miss Vietnamese spring rolls.
Here is the full recipe with my modifications and commentary. I just halved everything. You can add more according to how many people will eat.
Authentic Vietnamese Chicken Salad Recipe
- 2 tablespoons peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 30 ounces chicken stock low-sodium
- 1 ½ pounds chicken breasts skinless
- 1 pound vermicelli
- 1 medium cucumber seeded and cut into 3-inch long matchsticks
- 2 medium carrots peeled and cut into 3-inch long matchsticks
- 1 medium red pepper seeded and cut into 3-inch long matchsticks
- ½ small red onion peeled and cut as thinly as possible
- Set aside all ingredients in a small bowl until smooth and creamy.
- If using fresh chicken, then bring the stock to a boil in a large saucepan. Add the chicken and simmer for 12 to 15 minutes until the chicken is completely cooked. Remove chicken from pan, and set aside to cool. When cool, shred into bite-sized pieces.
- If you used stock, cook vermicelli in the same, adding more water if necessary. Otherwise, start from here and cook vermicelli until al dente. Drain. Return pasta to pot and toss with 1 tablespoon of lime juice, 2 tablespoons of rice vinegar, and 1 teaspoon of peanut oil (which I didn’t have because peanut oil doesn’t seem to come in small bottles, and I don’t need a 1/2 gallon of it. I used canola)
- Add vegetables, chicken, and pasta to assemble the salad into a large bowl. Pour peanut sauce over all and toss to combine.