– 2 small skinless chicken breasts, cooked and shredded 

– Vermicelli noodles
– Lots of thinly sliced seasonal vegetables (e.g. iceberg lettuce, spinach, cabbage, cucumber, carrot, mushrooms and capsicum) *more the merrier 
– Two handfuls of mungbeans
– Handful of peanuts
– Handful of fried shallots (optional)
– 2 tsp sesame seeds
– 1/2 cup fresh mint leaves, torn
– 1/2 cup fresh coriander, torn
– red chilli, sliced to garnish
– fresh lime wedges, to serve
– Vietnamese dressing (see below)

Vietnamese dressing: (1/4 cup rice vinegar, 1/4 cup lime juice, 1/4 cup fish sauce, 1 Tbsp sugar, 1 clove garlic – crushed, 1 tsp minced ginger, 1/2 tsp chili paste)


Soak the vermicelli in boiling water for 10 minutes, then drain
Add all of the dressing ingredients into a jar and shake well
Layer the salad with vermicelli, then the salad vegetables and chicken. Lastly top with the fresh mint and coriander, peanuts, shallots, chilli (if using) and sesame seeds and drizzle generously with the dressing. Serve with a fresh lime wedge on the side.

This is a recipe that I “just throw together” hence the handful measures. My style of cooking.

Serves 2


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