Skip to main content
logo
Food Advertising by

Thai Chicken Vermicelli Salad



A quick and easy chicken salad which is laced with a chilli and lime dressing.  With vermicelli add-on, it makes a good wholesome one-dish meal!  You can also make use of  left-over chicken meat for this salad.





Recipe for Thai Chicken Vermicelli Salad  (adapted from a book 'The very best of Chinese and Asian cuisine')

    Ingredients

    • 1/2 chicken breast, marinated with some seasalt and pepper
    • 1 onion, finely sliced
    • 1/2 cucumber, cut into match sticks
    • 1/2 carrot, cut into match sticks
    • 1 stalk lemon grass, finely chopped
    • 1 to 1.1/2  Tbsp fish sauce
    • 4 tsp sugar or to taste
    • Juice of 8 calamansi/limau kasturi
    • 2 bird eye chillies, chopped
    • Dried vermicelli, soaked till soft
    • Sesame seeds, lightly toasted
    • Cashew nuts, lightly toasted (optional)
    • Coriander to garnish
    Method
    1. Poach or steam the chicken meat till cooked.  Let cool and shred the meat into slices.
    2. In a bowl, mix the calamansi juice and sugar till dissolved.  Add in the fish sauce, mix well.
    3. Bring a pot of water to the boil, cook the presoaked vermicelli, remove, drain off water.  Set this aside in a mixing bowl.
    4. Add the shredded meat, sliced onion, cucumber, carrot and lemon grass into the vermicelli.
    5. Pour in the calamansi mixture and mix well.  Fine tune to desired taste.
    6. Serve at room temperature or chilled.  
    7. Garnish with chilli, sesame seeds and fresh coriander before serving.




    I am submitting this post to  Asian Food Fest  (Thailand) - November Month 
    hosted by  Lena of  Frozen Wings

    and also to





Comments

  1. Such an appetizing and beautiful salad!

    ReplyDelete
  2. Hi Cheah!

    Wow! Your salad looks both refreshing and delicious, Cheah. And oh so easy too!!! Do you want me to add you to our Pasta Board so you can pin it? We'd love to have it included!!!

    Thank you so much for sharing...

    ReplyDelete
    Replies
    1. Yes, of course, Louise, and thanks!

      Delete
    2. GREAT Cheah! I added you. Thank YOU!

      Delete
  3. It looks very appetising ..... Shall book mark this for my next lunch box. :)

    ReplyDelete
    Replies
    1. Yes, Chris, I like this sort of light food!

      Delete
  4. Hi Cheah, very refreshing and appetising noodle dish. I supposed it is much easier to prepare this than the Kerabu Beehoon. Thanks for sharing.

    ReplyDelete
    Replies
    1. Most welcome, Kimmy. I always go for easy-to-do recipes, no-frills!!!

      Delete
  5. This salad looks great and even suitable as a meal itself too. Love to have this for my lunch. I usually like my lunch light just like this salad.

    ReplyDelete
  6. Hi Cheah , What a wonderful salad , wish I could get a plate right now , delicious tanks for sharing :)

    ReplyDelete
  7. I can have this as main course. Lovely dish!

    ReplyDelete
  8. Cheah, this is what I would love for a light lunch or dinner!

    ReplyDelete
    Replies
    1. Yes, simple and light food with minimal work!

      Delete
  9. This looks so good! I like the photos very much.

    ReplyDelete
  10. Cheah, I love this beautiful salad. Looks so refreshing!

    ReplyDelete
  11. Lovely version of using vermicelli for a delicious Thai salad. We are big fan of Thai dishes and I shall try this recipe of your for the next weekend.

    ReplyDelete
  12. hi cheah, your this thai bee hoon salad reminds me of my laab chicken too which sounds like a kerabu like in kerabu mee hoon. This is indeed a good one dish meal! Happy to see your entry, cheah, thanks a lot!

    ReplyDelete
    Replies
    1. My pleasure, Lena. Think they taste more or less the same.

      Delete
  13. Hi Cheah,
    This is a one-dish meal that I would be glad to finish! Looks good!
    Thanks for sharing with CYB!

    ReplyDelete
  14. I love this salad! The sour and spicy flavours are perfect together. Yours looks so good, and appetizing.

    ReplyDelete
  15. This sounds delicious! Light and healthy, a very good way to go. Beautiful shots!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…