Based on the traditional Vietnamese dish of ‘bún’, this refreshing noodle salad is tossed in a zesty citrus dressing and topped with chicken flavoured with ginger and lemongrass. For a vegan version, replace the chicken with 450g of tofu cut into four pieces, marinated, then seared, and replace the fish sauce with extra soy sauce.

This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house, $39.99).

What you need to know before you start

This recipe requires the chicken to be marinated for at least 2 hours, or up to 12 hours for best results. So begin this recipe the day before to really let the chicken infuse with the flavours of the lemongrass marinade. 

There is also some equipment you’ll need, including a food processor to blitz the marinade ingredients, a spiraliser to prepare the cucumber and carrot (you can also use a vegetable peeler), a rolling pin or meat tenderiser to flatten the chicken, a whisk and a grill. 

Why is this the best Vietnamese chicken salad recipe?

Everything from the chicken marinade to the salad dressing is made from scratch. The grilled chicken is packed full of deep savoury flavours to pair beautifully with the light and fresh salad components. Loaded with authentic Vietnamese ingredients, the sweet and tangy fish sauce dressing completes the dish. We’ve chosen chicken thigh fillets for the most juicy, tender results.

Marinating aside, the salad comes together quickly and without fuss, making it a great weeknight dinner (so long as you’ve prepped ahead!)

Can you use poached chicken in a Vietnamese chicken salad?

Feel free to make this recipe your own and use your choice of protein. Poached chicken is a great alternative if you’re short on time, or you can even use tofu to make it a vegetarian dish. While we call for sliced lettuce, shredded cabbage would also make a great option.

What ingredients you’ll need 

Chicken thighs: Opt for boneless and skinless chicken thighs for juicier, more tender results. It’s quick to cook, and the higher fat content of thigh helps to better absorb the flavours of the marinade. 

Dried vermicelli rice noodles: Vermicelli noodles add bite, texture and body to the salad. 

Baby cos lettuce: The mild sweet flavour and crunchy texture contrasts the soft noodles and tender chicken. 

Lebanese cucumber: Crisp and refreshing cucumbers adds a mild sweet flavour that complements the other salad ingredients. 

Carrot: Fresh carrot imparts a subtle sweetness and earthiness while providing a satisfying crunch to the dish. 

Bean sprouts: Commonly used in Vietnamese and Southeast Asian cooking, bean sprouts add a refreshing bite. A note: bean sprouts can turn quickly. Before buying them, check that they’re still crunchy (wilted droopy sprouts equal old stock). To store, remove from packet, rinse in cold water and drain. Transfer to a container with a lid, fill it with water until sprouts are covered, then store in the fridge with the lid closed. This will last for almost a week.

Long green shallots: Long green shallots, also known as spring onions, have a milder, less pungent flavour compared to regular onions to add freshness. 

Mint leaves: Mint leaves have a refreshing, bright flavour with a hint of sweetness and coolness.

Thai basil: The unique taste of sweet and slightly spicy Thai basil leaves adds complexity and depth to the salad.

Salted peanuts: Salted peanuts are used for their salty, nutty flavour and crunchy texture. 

Lemongrass: Lemongrass imparts a bright, citrusy aroma with subtle hints of ginger and mint. Only the white parts are used in the marinade.

Ginger: Ginger adds a warm, slightly spicy flavour with a hint of sweetness.

Garlic: Garlic adds a distinctive pungent, savoury kick to the marinade. Its robust taste contributes depth and complexity to the chicken. It’s also used in the salad dressing.

Coriander stems: Don’t toss your coriander stems! The stems are blitzed in the marinade to add a mild, slightly citrusy flavour with a hint of earthiness.

Sunflower oil: This neutral-flavoured oil allows the other marinade ingredients to sing, while ensuring they adhere to the thigh and help to retain the moisture of the chicken

Lime juice: A squeeze of lime juice adds a touch of brightness.

Brown sugar: Brown sugar adds a subtle sweetness to the marinade which helps to balance the savoury and tangy flavours. 

Soy sauce: Soy sauce deepens and enhances the overall flavour profile of the chicken. 

Fish sauce: A staple in Vietnamese cuisine, this pungent sauce is used in the marinade and the dressing to add a deeply savoury umami kick. 

Lemon: Lemon juice is used in the salad dressing for acidity.

Sugar: Sugar adds a touch of sweetness to balance the savouriness from the fish sauce and the brightness from the lemon. 

White pepper: This adds a mild heat with a slightly earthy and musky flavour.

How to correctly marinate chicken

Marinating chicken is a simple yet effective way to inject flavour. To create the marinade, use a food processor to blend lemongrass, ginger, garlic, coriander stems, sunflower oil, lime juice, brown sugar, soy sauce and fish sauce until smooth. To a bowl, add the mixture, followed by the flattened chicken, and take the time to carefully and thoroughly coat each piece. 

From here, cover and refrigerate for up to 12 hours. Any longer and you run the risk of over-marinating and causing the chicken to go soft and mushy. 

How to store leftover Vietnamese chicken salad

If you can, store each component of your Vietnamese chicken salad separately. This will prevent it from going soggy. As an added step, wrap the vegetables and herbs in a damp paper towel to keep them fresher for longer. 

If you’re finding the vermicelli noodles have become hard and dry in the fridge, refresh with a splash of water before reheating. 

What to serve with Vietnamese chicken salad

Vietnamese chicken salad is a great dish to eat on its own as a flavour-packed weeknight dinner, or make the most of the grill outside and serve it at your next summer barbecue. Complement the punchy flavours of the salad with other Southeast Asian favourites like prawn and pork rice paper rolls and sesame barbecued lamb chops before finishing with deep-fried ice cream.

Drink pairings with Vietnamese chicken salad

The fresh vibrant flavours of a Vietnamese chicken salad benefits from citrusy notes of a sauvignon blanc, a dry rosé or a glass of bubbles. For something a little more authentic, you can’t look past a cold Bia Saigon or a condensed milk iced coffee. 

If you love our easy Vietnamese chicken salad recipe, try this 

Celebrate salad season with a collection of our favourite no-fuss, flavour-packed salads to get you through the warmer months:

• Salmon, pickled beetroot and fennel salad
• Baby squid and ruby grapefruit salad with red chilli dressing
• Broccoli tabbouleh salad