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

    ReplyDelete
  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
  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

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Carrot Walnut Cake with Spelt Flour ~ 胡萝卜核桃蛋糕

A Very Happy New Year to one and All 
All the Very Best in 2020
This is my first attempt at baking with spelt flour and I was quite skeptical at the beginning for I do not know how the texture of the cake will turn out.  But after reading through the recipe which calls for about half spelt and half self-raising flour, I have more confidence to give it a go.  Spelt is low in gluten and perhaps that's the reason why the recipe calls for only half spelt flour.  The cake turned out swell and the texture was good, soft and moist.



Carrot Walnut Cake with Spelt Flour ~  胡萝卜核桃蛋糕

Ingredients
115 gm wholemeal spelt flour113 gm self-raising flour140 gm soft or dark brown sugar4 large eggs70 gm walnuts, chopped70 gm sultanas, chopped300 gm (about 2 medium size) carrots, gratedZest from 1 orange1 cup vegetable oil1 tsp baking powder1 tsp cinnamona pinch of saltIcing sugar for dusting (optional)Method Line an 8 inch square pan with parchment paper.Sift self-raising flour with baking powder, salt…