Gluten-Free Vietnamese Chicken Salad (Gỏi Gà)

Instructions

1. 1Place the about 225 g rice noodles in a large pot and cover with boiling water. Cook for 3-5 minutes, or until tender but still slightly firm to the bite. Drain the noodles immediately and rinse them under cold running water to stop the cooking process and prevent sticking. Set aside.
2. 2Prepare the chicken by shredding or dicing the 2 cups of cooked chicken breast into bite-sized pieces.
3. 3In a large mixing bowl, combine the cooked rice noodles, 2 cups of shredded cabbage, 1 cup of carrots, 1/4 cup of fresh mint leaves, 1/4 cup of fresh cilantro leaves, and the prepared 2 cups of cooked chicken breast.
4. 4In a separate small bowl, prepare the dressing by whisking together 3 tablespoons of fish sauce, 3 tablespoons of lime juice, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 2 minced cloves of garlic, and 1/2 teaspoon of red chili until the sugar is dissolved.
5. 5Pour the prepared dressing over the ingredients in the large mixing bowl. Toss everything together gently but thoroughly until all components are evenly coated with the dressing.
6. 6Transfer the salad to a serving platter or individual bowls. Garnish the top with 1/4 cup of roasted peanuts just before serving.

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