Crispy golden chicken atop a bed of soft vermicelli noodles, crunchy veggies and fragrant herbs — all brought to life with a punchy Vietnamese nuoc cham dressing.
This dish is bright, fresh, and ideal for hot days when you want something light but satisfying.
- Marinate the chicken: Mix fish sauce, sugar, garlic and five spice. Add chicken thighs and marinate 30 mins or more.
- Cook the chicken: Pan-fry or air-fry until crispy and golden. Let rest, then slice.
- Soak noodles: Cook vermicelli per packet, rinse under cold water and drain well.
- Make the nuoc cham: Mix all dressing ingredients until sugar dissolves. Adjust lime/sugar/fish sauce to taste.
- Assemble: Layer noodles, lettuce, herbs, cucumber and carrot. Top with sliced chicken and drizzle generously with nuoc cham. Scatter peanuts and extra herbs to finish.
Get That “Just Like Takeaway” Crispy Chicken
To get that ultra-crispy chicken without any batter or oiliness, just like your favourite Vietnamese takeaway - follow this method:
- Use skin-on, boneless chicken thighs for maximum flavour and texture.
- After marinating, pat the chicken dry with paper towel. This helps it crisp rather than steam.
- Air-fry at 200°C (390°F) for 15–20 minutes, flipping halfway, until the skin is golden and crackly.
- No air fryer? Oven roast on a rack at 200°C for 25–30 mins.
- Let it rest for 5 minutes, then slice and serve over your salad.
Pro tip: The sugar and fish sauce in the marinade help create a naturally caramelised crust — no breading needed.
