Vietnamese Chicken Noodle Salad



  • 4 George & Jo's Chicken Thigh Fillets

  • ½ Cup Soy Sauce

  • 2 Tbsp Honey

  • 4 Garlic Cloves – Crushed

  • 2 Tbsp Fresh Ginger – Finely Chopped

  • 2 Carrots – Julienned or thinly sliced

  • ½ Cucumber – Julienned or thinly sliced

  • ¼ Cup Fresh Mint

  • ¼ Cup Fresh Coriander

  • 2 Fresh Limes – Halved

  • Peanuts – Roughly Chopped

  • 500g Vermicelli Noodles

Dipping Sauce

  • 1/4 Cup Soy Sauce

  • 2 Tbsp Rice Wine Vinegar

  • 1 Tbsp Fresh Coriander – Chopped

  • 1 Small Fresh Red Chili - Chopped



In a container mix soy sauce, honey, crushed garlic & finely chopped ginger. Add chicken thigh fillets and coat in marinade. Refrigerate for at least 2 hours. Heat oven to 180 degrees. Prep noodles and fresh ingredients. Cook noodles by submerging in boiling water for 3-5 minutes in separate bowl. Once cooked drain excess water. Thinly slice carrots & cucumber. Roughly chop peanuts. Destalk coriander & fresh mint. Put all fresh ingredients to the side. Heat fry pan and add thigh fillets, looking to caramelise the outside of the fillets to achieve a nice golden brown colour. Place in heated oven for 10-12 minutes until chicken is cooked through or is at temp of 76 degrees. In a small bowl add & mix dipping sauce ingredients and place to one side. To assemble bowl start with noodles and fresh ingredients finishing with the sliced thigh and chopped peanuts. Serve with dipping sauce & fresh lime.