Vietnamese Vermicelli Salad (with crispy chicken)
A fresh and hearty vietnamese inspired noodle salad with vermicelli, csirpy chicken, and lots of vegetables. Serve with asian dressing and herbs.
Ingredients
- 340 grams dried vermicelli noodles (12 ounces)
Onion and Pepper
- 1 TBSP olive oil, divided can use vegetable oil
- 1 onion sliced
- 1 red bell pepper sliced
Crispy Chicken
- 3 TBSP oil
- 2 clove garlic crushed or chopped
- 2 TBSP fresh ginger grated or smashed
- 450 gram chicken cubed or sliced into strips
- 1/2 tsp salt
- 1/2 tsp black pepper, large grinds
Dressing
- 3 TBSP soy sauce
- 1 TBSP brown sugar
- 1 TBSP sesame oil
- 1 TBSP honey
- 1 TBSP sweet chili sauce
- 2 TBSP water
- 1 clove garlic, crushed or chopped
- 1/2 tsp chili flakes optional
Garnish
- 1/8 cup green onion sliced
- 7 mint leaves some torn and some whole
- 1 tsp black sesame seeds
Instructions
Soak Noodles
- Prepare noodles according to package instructions: Usually- Add noodles to a large bowl or container and pour over boiling water. Let sit about 5 minutes until softened; drain.
Pepper, Onion, Chicken
- Add one Tablepoon oil to a skillet or fry pan and add the onion, cook for 2 minutes until just softened but still crunchy. Set aside.
- In the same frying pan add the 3 Tablespoons oil and then the garlic and ginger. Add the chicken and cook until crispy and golden. Season with salt(1/2 tsp) and pepper(1/2 tsp).
Dressing
- While the chicken is cooking, add all sauce ingredients to a small pot over medium heat. Heat until thickened slightly and the sugar has dissolved, 2-3 minutes. (stir often to prevent burning).
Assemble
- Arrange little coils of noodles on a large platter or in individual serving bowls. Add onion and pepper strips on top, leaving some white noodles peeking out at the edges. Add chicken to the center. Pour over the dressing.Sprinkle the chopped green onion over evenly, and arrange the mint leaves to look pretty. Sprinkle the black sesame over the noodles on the edges. Serve warm- or cold! Enjoy!
