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Vietnamese Chicken Salad

WITH Sarah McCarthy

Dinner/Lunch • 15 Minutes • Serves: 4 • Cost: $10.00 ($2.50 Per Serve)

This simple Vietnamese salad is fresh and filling, and features chicken, noodles, herbs and a tasty dressing. It’s a light dinner to go for on the days you feel like you have really indulged at a holiday party.


  • 2 cups roast chicken, shredded 
  • 1 small carrot, finely sliced 
  • 1 cup cabbage, finely shredded 
  • 1 long red chilli, finely sliced 
  • ½ cup torn mint leaves, plus extra to serve 
  • 2 spring onions, finely sliced
  • ¼ cup fried shallots 
  • 270g packet rice vermicelli noodles 
  • 2 cups lettuce leaves 
  • ¼ cup crunchy fried noodles 


  • ¼ cup honey 
  • 2 tbsp white vinegar 
  • 2 tbsp fish sauce


  1. Put a large pot of water over high heat and bring to the boil. 
  2. Place the chicken in a large bowl along with the carrot, cabbage, chilli, mint, spring onion and fried shallots. Set aside. 
  3. For the dressing, whisk all the ingredients together. Drizzle half of the dressing over the chicken mixture and toss. 
  4. Cook the noodles in the boiling water for 2 minutes or until just cooked. Drain and rinse under tap water to cool. 
  5. In a bowl, add the noodles and lettuce. Add the chicken salad mixture. Add the remaining dressing. Sprinkle the crispy noodles and herbs on top.