Gluten-Free Vietnamese Chicken and Rice Noodle Salad

Instructions

1. 1Preheat a grill to medium-high heat, about 205°C (200°C). Place the about 680 g chicken breasts on the hot grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear.
2. 2Remove the about 680 g chicken breasts from the grill and let them rest on a cutting board for 5 minutes. After resting, slice the chicken thinly into 0.635 cm strips.
3. 3Bring a large pot of water to a rolling boil. Add the about 225 g rice noodles (vermicelli) to the boiling water and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. Set the cooled noodles aside.
4. 4Using a julienne peeler or sharp knife, cut the 1 cup carrots into thin matchsticks, approximately 5.08 cm long. Cut the 1 cup cucumbers into thin matchsticks, approximately 5.08 cm long. Roughly chop the 0.25 cup mint leaves and the 0.25 cup cilantro leaves.
5. 5In a small bowl, combine the 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp sugar, 2 cloves minced garlic, and 0.25 tsp red chili flakes. Whisk vigorously until the 1 tbsp sugar is completely dissolved.
6. 6In a large mixing bowl, combine the cooled about 225 g rice noodles, the thinly sliced about 680 g chicken breasts, the julienned 1 cup carrots, and the matchstick 1 cup cucumbers. Add the roughly chopped 0.25 cup mint leaves and the roughly chopped 0.25 cup cilantro leaves to the bowl.
7. 7Pour the prepared dressing over all the ingredients in the large mixing bowl. Gently toss everything together using tongs or large spoons until all components are evenly coated with the dressing. Divide the salad among four serving bowls and sprinkle the 0.25 cup chopped peanuts over the top of each serving. Serve immediately.

Related Guides