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A close up view of a bowl of curried chicken Vietnamese noodle salad. Thin vermicelli noodles are visible under an arrangement of curred chicken pieces, cilantro and mint, carrot ribbons, bean sprouts, and lime wedges.
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5 from 1 vote

Curried Chicken Vietnamese Noodle Salad.

Curried Chicken Vietnamese Noodle Salad. Noodle Bowl Salads are something we frequently order, but they're easy to make at home, too. Here's how!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Gluten-free, Vietnamese
Servings: 2 People
Calories: 802kcal
Author: Marie Porter


  • 1 package Rice Vermicelli ~7 oz
  • cup Fresh Cilantro
  • cup Fresh Mint Leaves
  • ¼ Cucumber
  • ½ Small Carrot
  • 2 Handfuls Bean Sprouts
  • 2 Small Boneless Skinless Chicken Breasts
  • 1 tablespoon Olive Oil
  • ½ cup Coconut Milk Canned type
  • 1 tablespoon Curry Powder
  • ½ teaspoon Crushed Chilis
  • 1 cup Chopped Lettuce
  • ¼ cup chopped peanuts


  • Put noodles into big pot of boiling water. Cover, turn heat off, and let it sit for 10 minutes.
  • Chop cilantro and mint together, set aside.
  • Peel and seed cucumbers, cut into match sticks and set aside.
  • Peel carrot, then use vegetable peeler to ribbon the rest of the carrot. Set aside.
  • Rinse bean sprouts with cold water, allow to drain well. Set aside.
  • Chop chicken breasts into small chunks.
  • Measure oil into large frying pan, add chicken, and brown on all sides.
  • Add coconut milk, curry powder, and crushed chilis. Stir well, cover, and let it simmer for 10 minutes or until chicken is cooked through and sauce is quite thick. Remove from heat.
  • As the chicken is simmering:
  • Once noodles have been sitting for about 10 minutes, drain and rinse with cold water. Divide between 2 large bowls.
  • Divide lettuce between bowls. Place a mound of bean sprouts off to one side of the lettuce on each plate.
  • Divide cilanto/mint mixture, cucumber, and carrot among servings, and arrange in sections on top of each.
  • Add cooked chicken to each bowl, sprinkle chopped peanuts over each serving, and serve with fish sauce.


Calories: 802kcal | Carbohydrates: 107g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 440mg | Potassium: 993mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3467IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 5mg