Bahn Mi Noodle Salad Recipes

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VIETNAMESE BANH MI SALAD



Vietnamese Banh Mi Salad image

This recipe, from the cooking blog A Spicy Perspective, is wonderful. I did tweak the dressing a bit to add a bit of spice.

Provided by Pinay0618

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb chicken breast
1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
4 garlic cloves, chopped
1 jalapeno, chopped
1 1/2 teaspoons salt
1 cup sliced cucumber
1 bunch radish, sliced
1 bunch green onion, chopped
1 cup shredded carrot
1 cup roughly chopped cilantro
1 head romaine lettuce, roughly chopped
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
3 tablespoons light mayonnaise
1 teaspoon fish sauce
1 lime, juice of
1 tablespoon sriracha sauce
1 tablespoon olive oil
salt and pepper

Steps:

  • Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
  • Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
  • Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
  • Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
  • Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

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