Chicken skewers with vietnamese noodle salad

Chicken skewers with vietnamese noodle salad

Photography by John Paul Urizar

Ingredients (serves 4)

  • 100ml rice vinegar
  • 1/4 cup (60ml) fish sauce
  • 2 tbs caster sugar
  • 600g skinless chicken breast fillets, trimmed of excess fat, cut into strips
  • 200g rice vermicelli noodles
  • 1 carrot, cut into matchsticks
  • 1 long red chilli, thinly sliced
  • 1/3 cup mint leaves
  • 1/2 cup coriander leaves
  • Lemon wedges, to serve


  1. Soak 12 wooden skewers in cold water for 20 minutes.
  2. Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.
  3. Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.
  4. Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.

    Nutritional information

    This information is per serve.

    Protein Dietary Fibre
    41.50g 2.00g
    Fat Total Energy
    2.70g 1702kJ
    Fat Saturated Sodium
    0.70g 1506mg
    Carbohydrate Total Cholesterol
    52.30g 105.00mg
    Carbohydrate Sugars


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