This recipe is the perfect choose-your-own-adventure dish on a summer day.
There are a lot of great things about the dog days of summer, but turning the oven on is not one. When it’s this hot out, stay cool with a Vietnamese-inspired rice noodle salad that combines store-bought rotisserie chicken with crisp veggies and pantry staples you likely already have on hand. Fast, inexpensive to make and livened up with a fresh and zippy dressing, it’s a new way to think about cold chicken salad.
One trick to keeping this recipe no-cook is using rice vermicelli, super-thin angel hair-like rice noodles. They soften almost instantly with the help of an electric kettle, a secret time saver in the kitchen, making it possible to put this dish on the table in less than 20 minutes without ever turning on the oven or stove.Vermicelli noodles, seen in the upper right of the photo, are so thin that they easily soften in hot water, no cooking required.
Nuoc cham is a traditional dressing for this style of salad and is typically made with a base of fish sauce, sugar and lime juice. But because I had limited ingredients on hand, this version’s base is made with soy sauce.
Once the dressing is made, this salad becomes the perfect choose-your-own-adventure dish. Skip the trip to the store and customize your salad with the fresh raw veggies you already have on hand. Substitute the chicken for shrimp, ground pork, extra veggies or even sliced egg rolls. It can be super simple or extra fancy ― the combo possibilities are endless. Top with sesame seeds, peanuts and any fresh herbs you have, such as cilantro, basil or mint.
If you can’t eat it all in one sitting, the leftovers keep nicely chilled in the fridge for up to three days.
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