Vietnamese-Inspired Cold Rice Noodle Salad With Chicken

  • Easy
  • 31 Minutes
  • 17 Ingredients
  • 4 Steps



7 g


50 g


30 g


6 (serving size = 328 g)


  • 250 g vermicelli rice noodles*
  • 115 g carrot, peeled and sliced into thin strips
  • 115 g red pepper, seeds removed and sliced into thin strips
  • 50 g (4 stalks) green onion, thinly sliced
  • 425 g cooked chicken breast, shredded
  • 100 g mung bean sprouts, found in the produce aisle
  • 15 g fresh basil, roughly chopped
  • 10 g fresh cilantro, roughly chopped
  • 10 g fresh mint leaves, roughly chopped
  • 50 g roasted and salted peanuts, chopped
  • 1 clove garlic, minced or pressed
  • 90 g lime juice or the juice of 2 limes
  • 60 g rice vinegar*
  • 90 g fish sauce*
  • 50 g chili garlic sauce*
  • 26 g drops liquid stevia
  • 60 g water
Vietnamese-Inspired Cold Rice Noodle Salad With Chicken

Gluten-free, low in fat and bursting with sweet and spicy flavor, this Vietnamese-inspired cold rice noodle salad with chicken checks every box on the macro-friendly meal prep checklist. Not only does one batch make six generous servings, but the only actual cooking you’ll have to do is boil water.

Note that the ratios for this recipe were created with one 250-gram bag of vermicelli rice noodles in mind. If your bag of noodles is significantly more or less than 250 grams, simply adjust the recipe (and the macros) up or down as needed.

Additionally, all the starred ingredients in this recipe are common ingredients used in pan-Asian cooking. You’ll be able to find all of them in the Asian section of your grocery store.


  1. Bring a pot of water to a boil. When the water is boiling, turn off the heat and add the rice noodles. Let them sit in the hot water until tender, about 5 minutes, then drain and set aside.
  2. In a medium bowl, combine all the ingredients for the sauce and whisk until combined. Set aside.
  3. Prep all the veggies. You can slice them by hand, shred them with a food processor or use the julienne attachment on a mandoline. Place them into the largest bowl you have along with the fresh herbs and bean sprouts.
  4. Shred the chicken using two forks or your fingers and add it to the bowl. Then, add the rice noodles and sauce. Carefully toss the salad together to incorporate and serve with a sprinkling of peanuts.

Ingredient sources:

When you’re looking for precooked chicken, avoid any fancy seasonings and stick to something basic like a rotisserie chicken or Trader Joe’s Simply Roast Chicken Breast. Or follow our recipe for Instant Pot Shredded Chicken for quick and easy batch chicken.

  1. Van B. Avatar
    Van B.

    I am a huge fan of Vietnamese foods--mainly because I am Vietnamese and grew up with my mother and grandmother's cooking. Finding macro-friendly recipes can be difficult, but I appreciated seeing this recipe because it sparked a new idea on how to make a beloved dish fit my macros! I subbed the chicken for grilled shrimp and it was delicious! Thank you for the recipe on the sauce.

Leave a Review

You Might Also Like