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.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…