Vietnamese noodle salad

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



⅔ cup (170 ml/5½ fl oz) lime juice

2 tablespoons rice or white vinegar

⅓ cup (80 ml/2¾ fl oz) fish sauce

2 tablespoons soft brown sugar

2 red onions, thinly sliced

200 g (6½ oz) cellophane (mung bean) noodles

2 large chicken breast fillets

2 small carrots, peeled into ribbons

2 Lebanese cucumbers, peeled into ribbons

½ cup (15 g/½ oz) fresh coriander leaves

1 cup (20 g/¾ oz) fresh mint leaves

8 iceberg lettuce leaves, shredded

⅓ cup (50 g/1¾ oz) roughly chopped unsalted peanuts

chilli flakes, to garnish


1. To make the dressing, place the ingredients in a bowl and whisk with a fork. Cover and set aside.

2. Place the noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, rinse with cold water and drain. Cut into short lengths and add to the dressing.

3. Trim the chicken of any excess fat or sinew, then remove the tenderloins and steam with the breasts for 10 minutes until cooked. Shred the chicken using 2 forks and mix into the dressing with the vegetables and herbs.

4. Divide the lettuce among 4 plates. Fill with the mixture, then sprinkle over the peanuts and chilli.