Vietnamese chicken and vermicelli salad

Lunch & Light Meals|Main Meals (Dinners)
Prep   10 min
Cook   20 min
  • Coconut milk, reduced-fat, 100 g
  • Water, 400 ml, or salt-reduced stock if preferred
  • Ginger, fresh, 2 cm piece(s), thickly sliced
  • Coriander, ½ bunch(es) stems and leaves
  • Chicken breast, lean, raw, 200 g
  • Vermicelli rice noodles, dried, 100 g
  • Cherry tomatoes, 1 250g punnet(s), halved
  • Snowpeas, 1 cup(s), thinly sliced
  • Spring onion, 3 medium onion(s), thinly sliced
  • Lime, 1 lime(s), juiced
  • Fish sauce, 2 teaspoon(s)
  • Brown sugar, 2 teaspoon(s)
  • Sesame seeds, white, 1 tablespoon(s)


Bring the coconut milk, water (or stock if preferred), ginger and coriander roots and stems (reserve the leaves) to the boil in a large saucepan. Add chicken, turn down the heat and simmer very gently for 15 minutes. Remove from the heat and allow chicken to sit in the broth for further 5 minutes. Remove and once cooled, shred the meat.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse the noodles under cold water.

To make the salad combine the chicken, noodles, cherry tomatoes, snow peas, spring onions and coriander leaves in a large bowl. Stir together lime juice, fish sauce and brown sugar in a small bowl until sugar dissolves. Pour over the salad and gently toss.

Serve salad garnished with sesame seeds.

TIP: A pre-cooked chicken, e.g. BBQ chicken with skin and fat removed could be used if you don't have time to poach your own.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Healthy Fats & Oils1
Protein31.3 g
Total fat9.5 g
- Saturated fat4.4 g
Total carbohydrates51.4 g
- Total sugars9.6 g
Fibre6.4 g
Sodium539 mg