Vietnamese Chicken Lettuce Cups

Total Time
15mins
Prep 10 mins
Cook 5 mins

A nice refreshing salad recipe from Super Food Ideas. Chili garlic dressing can be made combine 2 tablespoon lime juice, 2 teaspoons fish sauce, 1 garlic clove (minced), 1 tablespoon brown sugar and 2 bird's eye chillies finely chopped - mix all in a jug).

Ingredients Nutrition

  • 100 g rice vermicelli (dried noodles)
  • 2 cups chicken (cooked shredded)
  • 1 carrot (large peeled cut into matchssticks)
  • 12 cup mint (fresh leaves)
  • 13 cup chili, garlic dressing (Vietnamese)
  • iceberg lettuce (leaves)

Directions

  1. Place noodles in a large heatproof bowl and cover with boilding water and stand for 5 minutes or until softened and drain and rinse under cold water and drain and return to the bowl.
  2. Add chicken, carrot, nunt and dressing and toss to combine.
  3. Divide mixture between lettuce leaves and serve.
Most Helpful

this was really good! a bit too hot for us. dh liked it even though he's NOT a fan of rice noodles, heh heh heh. i sort of tripled the recipe using the breasts of a chicken I roasted the other day. I used 1 box (450g) rice noodles, 1 cup mint, about 1/2 lb baby carrots quartered lenthwise & 1 8oz jar garlic chili sauce. It was a bit dry but very spicy. I'm trying to figure out what to add to make it saucier but not any hotter. Any ideas? this was really easy & came together quickly. made for aussie swap 5/11. thank you!!

Elmotoo June 01, 2011