One of the quickest lunch time go to’s for me is rice vermicelli. I eat it in so many ways and never tire of the stuff. Today’s Vietnamese Chicken Rice Noodle salad is a regular and you won’t believe how quick and easy it is to make.
Grab yourself one of those small packs of dried rice vermicelli noodles from the Asian section of the supermarket. Put in a large bowl and pour boiling water over it to cover. Let it soak while you prepare the rest.
So I usually poach a chicken breast but you could tear pieces off a roasted chook. No skin please.
Then chop up cucumber (deseeded), carrot and sometimes capsicum into little match sticks. Today I just used cucumber because I was in a hurry. I also grab a handful of coriander and shallots and chop these up too.
To make up the sauce squeeze the juice of one lime into a bowl and add one tablespoon of fish sauce and one tablespoon of castor sugar and stir until the sugar has dissolved. Have a little taste to test and adjust if needed.
Drain the water off the noodles and pour your sauce over. Throw your chicken, veges and herbs in and mix it all through. I add a splash of soy sauce because I just can’t help myself with that stuff. I’m a bit of an old salty fiend.
All done. This is a huge meal! It is actually enough for two people for lunch or if you have it all for yourself you won’t be needing dinner.
And of course you could not add the chicken and you’ve got yourself a delicious, substantial vegan meal as well. Do you enjoy cooking with rice vermicelli? Any favourite recipes you make using it? Enjoy! xx