Vietnamese Chicken with Noodle Salad

Vietnamese Chicken with Noodle Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 17, 2019.


Noodle Salad

  • 250g vermicelli noodles
  • ½ telegraph cucumber
  • 2 baby bok choy
  • 1 carrot
  • 2∕3 pack Vietnamese sauce

Vietnamese Chicken

  • 1 pack Vietnamese chicken thighs

To Serve

  • Remaining Vietnamese sauce
  • 1 bunch coriander
  • 1 pack chopped peanuts

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook noodles Preheat BBQ grill to medium. Bring a full kettle to the boil. Place noodles in a heatproof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places. Drizzle with a little olive oil to prevent sticking.
  2. Prepare veggies Cut cucumber into thin matchsticks; thinly slice bok choy; peel carrot into long, thin ribbons. Place all veggies in a bowl.
  3. Cook chicken Remove excess marinade from chicken and drizzle with a little olive oil. Cook, on BBQ grill, for about 5 minutes each side (depending on thickness), or until cooked through. Reduce BBQ temperature if marinade starts to burn. Rest, covered.
  4. To finish Slice chicken and toss in any resting juices. Add noodles and first measure of Vietnamese sauce to bowl with veggies and toss to combine. Season to taste.
  5. Serve noodle salad topped with Vietnamese chicken and a drizzle of Vietnamese sauce, coriander and peanuts.

Nutritional Information

Energy 2809 kj
671 kcal
Protein 33.1g
Carbohydrate 65.8g
Fat 31.9g