Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
1 BBQ (rotisserie) chicken, legs & thigh meat shredded, breast meat sliced
1 carrot, sliced using a julienne peeler or coarsely grated
1 cup finely sliced cabbage
¾ cup mint leaves
¼ cup finely sliced spring onion (scallions)
Place RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Drain and rinse with water to cool. Drain again and squeeze out any excess water. Cut the noodles into short strips using scissors or a knife.
In a large bowl, place the noodles, shredded chicken leg and thigh meat, carrot, cabbage, mint leaves and spring onion. Add that tasty VIETNAMESE SALAD DRESSING and gently toss until well combined.
Transfer to a serving plate and top with the chicken breast slices. Sprinkle over the CRISPY SHALLOTS. Enjoy!