Chicken and Rice Noodle Salad with Nuoc Cham

Instructions

1. 1Fill a large pot (e.g., 6-quart / 5700 ml) with water and bring it to a rolling boil (100°C / 100°C). Add the about 225 g of rice noodles to the boiling water.
2. 2Cook the rice noodles for 5 to 7 minutes, or until they are tender but still have a slight chew when you taste one. Immediately pour the noodles into a colander to drain, then rinse them thoroughly with cold running water for 30 seconds to stop the cooking and prevent them from sticking together. Set the drained noodles aside.
3. 3In a large mixing bowl, combine the about 225 g of cooked and drained rice noodles, the 2 cups of shredded cooked chicken breast, the 1 cup of shredded carrots, the 1 cup of thinly sliced cucumber, and the 1 cup of bean sprouts.
4. 4Add the 1/4 cup of fresh mint leaves and the 1/4 cup of fresh cilantro leaves to the bowl with the noodles and vegetables.
5. 5Pour the 1/2 cup of Nuoc Cham dressing over all the ingredients in the large mixing bowl. Using two large spoons or salad tongs, gently toss all the ingredients together until they are evenly coated with the Nuoc Cham dressing, taking care not to break the rice noodles.
6. 6Serve the Chicken and Rice Noodle Salad immediately, or cover the bowl and refrigerate it for at least 30 minutes to chill the salad before serving.

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