Vietnamese Chicken and Rice Noodle Salad

Step 1

Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.

Step 2

Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.

Step 3

Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.

Step 4

Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.

Step 5

Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.

Step 6

Add more peanuts and fresh herbs if desired and enjoy.