Saturday, September 19, 2015

{Gluten and Dairy Free} EASY Vietnamese Rice Noodle Salad

I love this recipe from Playin with my Food!  You can easily leave off the egg.  So fun!

photo from

Serves 4


  • 6 oz. rice vermicelli noodles
  • 3 carrots, shredded
  • 1 zucchini, shredded
  • 5 cups napa cabbage, shredded
  • rotisserie chicken, shredded
  • 2 eggs, lightly mixed with a fork  (optional)
  • fresh mint leaves, chopped
  • fresh basil, chopped
Soak rice noodles in a bowl of tepid water for 10 minutes at room temperature. Meanwhile, bring a pot of water to boil. Drain noodles and add to boiling water, cooking only for a minute or 2. Do not over cook or they will be mushy. Drain and refresh in cold water to stop the cooking. Set aside. If adding eggs, heat 1 T. oil in a small skillet. Add eggs and a pinch of salt and cook until set. Flip over and cook until lightly browned. Turn onto a cutting board. Allow to cool. Cut in half widthwise, then cut into strips.

Into a large serving bowl, layer the carrots, zucchini, cabbage, chicken, noodles, eggs and herbs, adding some of the ingredients to each layer. Make dressing.


Makes 3/4 cup
  • Juice of 2 fresh limes, about 1/3 cup
  • 4 T. fish sauce
  • 3 T. rice vinegar
  • 1 T. water
  • 2 T. brown sugar
  • drop of chili oil or siracha
Add dressing ingredients to a jar or bowl. Mix well until combined. Add to salad and toss gently. Serve at room temperature or chilled.

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