Vermicelli Salad

This is a salad you can bring anywhere. Garnish it with chili and lime for a more complex flavor.



Noodle Bowl
4 cups Sapporo Long Kow Vermicelli (sotanghon) cooked
½ cup cucumber, julienned
½ cup carrots, julienned
1 cup lettuce, shredded
½ cup bean sprouts

Nuoc Cham Dressing
1/3 cup Fish sauce
1/3 cup Rice Wine Vinegar
1/3 cup water
2 tbsp. White sugar
1 tsp. garlic, minced
1 pc. chili, minced

Grilled Chicken
500 g chicken fillet
2 tsp. garlic, minced
2 tbsp. brown sugar
1 tbsp. fish sauce
1 tbsp. soy sauce
1 stalk lemongrass, sliced

Cilantro mint


  1. Marinate chicken fillet in all the ingredients.
  2. Grill until golden brown and cooked thoroughly. Set aside.
  3. Mix all ingredients for the dressing until well blended. Set aside.
  4. Add cooked vermicelli in a bowl or jar. Arrange cucumber, carrots, lettuce and bean sprouts.
  5. Slice grilled chicken and top over noodles and vegetable mix.
  6. Garnish with cilantro, mint, chili and lime wedge. Serve with dressing.

Dish Value

30 mins

good for 4 pax

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