Perth Patio and Decking Specialists

A DELICIOUS Summer Recipe: Vietnamese Vermicelli Salad

A DELICIOUS Summer Recipe: Vietnamese Vermicelli Salad

Are you looking to impress your guests with a clean and refreshing recipe? This dish is perfect for a light yet delicious summer meal.

Your choice of poultry is marinated in a special Vietnamese marinate that amasses authentic flavours from South East Asia. As a bonus you will get the recipe the popular Vietnamese dressing.  The condiment in this dish blends exceptionally well together with the rice noodles and Vietnamese marinate.


– 2 boneless-skinless chicken breasts, sliced into long strips or poultry of your choice

– 2 garlic cloves, finely chopped

– 2 tbsp lemongrass minced (can use paste as an alternative)

– 1 tbsp sugar

– 1 tbsp fish sauce

– 3 tbsp sesame oil

– 1 tbsp honey

– 250g Vermicelli noodles

– 2 carrots, grated

– 1 handful mint leaves

– 2 handfuls basil, chopped

– 2 handfuls bean sprouts

– Half a cucumber, halved lengthways and sliced

– 4 tbsp peanuts, toasted and crushed

– Skewers

Vietnamese Dressing

Ingredients for Vietnamese Dressing:

– 3 tbsp. warm water

– 3 tbsp. sugar

– 2 tbsp. fresh lemon juice

– 2 tbsp. fish sauce

– Finely chopped garlic

– Red Chilli (quantity depends on your level of spicy)

Instructions for dressing:

1.    Combine garlic, chilies, sugar and lemon juice in a bowl.

2.    Add warm water and mix until sugar dissolves.

3.    Add fish sauce in increments until you like how it tastes.


1.    In a large bowl, mix the garlic, lemongrass, sugar, fish sauce, sesame oil, honey together.

2.    Place meat into marinate, and leave in the fridge for 2 hours, or overnight if possible – the longer the better!

3.    Place meat evenly on skewers

4.    Place skewers over medium – high heat for 3-4 minutes on each side, rotating until cooked through and nicely browned/charred on each side.

5.    Cook your noodles – pour boiling water over the noodles in a large saucepan (off the heat) and leave to soak for 4-5 minutes until soft. Drain once cooked.

6.    To serve, divide the noodles between 4 bowls. Top with the herbs (whole leaves, or shredded if you prefer), cucumber slices; pickled carrot and bean sprouts, then sit the meat on top, sprinkle on crushed peanuts.

7.    Drizzle each bowl with the dressing. Enjoy!

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