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Grilled chicken and rice noodle salad

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

By Lisa Featherby
  • 20 mins preparation
  • 55 mins cooking plus marinating, cooling
  • Serves 4
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  • 1 tbsp vegetable oil or other neutral oil
  • 250 gm thick dried rice noodles
  • ¼ lemongrass stalk (white part only), very thinly sliced
  • 2 cups (loosely packed) mixed Asian herbs, such as Vietnamese mint, Thai basil, mint, coriander
  • Fried shallots, to serve
Marinated chicken
  • 2 garlic cloves, coarsely chopped
  • ½ lemongrass stalk (white part only), coarsely chopped
  • 10 gm ginger, coarsely chopped
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar, crushed
  • 1 butterflied chicken (about 1.4kg), flesh scored
Hot & sour dressing
  • 2 garlic cloves, coarsely chopped
  • 2 small red chillies, or to taste, finely chopped
  • 2 coriander roots, scraped and coarsely chopped
  • 1-2 tbsp palm sugar, crushed
  • Juice of 2-3 limes, to taste
  • 2 tbsp fish sauce, or to taste


  • 1
    For marinated chicken, pound garlic, lemongrass, ginger and a large pinch of salt with a mortar and pestle until finely crushed. Combine with fish sauce, soy sauce and sugar in a large non-reactive bowl, add chicken and rub marinade into skin. Refrigerate overnight (or for at least 1 hour) to marinate.
  • 2
    Heat a barbecue or char-grill pan to medium heat. Brush chicken with oil and grill, skin-side down at first and turning occasionally, until golden and juices run clear when a thigh is pierced with a skewer (40-55 minutes). Cool briefly, joint, then pull meat off the bone and tear into large pieces.
  • 3
    Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Stir, then stand until soft (10-15 minutes). Drain.
  • 4
    For hot and sour dressing, pound garlic, chilli, coriander and a large pinch of salt with a mortar and pestle until smooth. Pound in sugar, then add lime juice and fish sauce to taste.
  • 5
    Combine chicken, noodles, lemongrass and half the herbs in a bowl and toss with dressing to coat. Top with fried shallots and remaining herbs to serve.


Drink suggestion: Fragrant wheat beer. Drink suggestion by Max Allen.

  • undefined: Lisa Featherby