Vietnamese Chicken Salad Recipe

Start by marinating your chicken (at least 30 minutes) cut into small pieces with all the marinade ingredients: soy sauce, nuoc mam, pressed garlic and ginger.
Meanwhile, cook the vermicelli as directed on the packet. Generally, you need to rehydrate them in hot water for about 5 minutes, then rinse them in cold water to stop the cooking and drain them. Reserve them.
Prepare your sauce by mixing all the ingredients in a small bowl.
Also prepare the other ingredients such as carrots (peeled, washed, cut into slices), as well as seasonings (wash and chop the herbs).
Then cook the chicken in a pan with a drizzle of oil (sesame for example) for 5 to 10 minutes depending on the size of your pieces of meat. Also add the marinade sauce if there is any left.
Then serve the salad in a large dish. Start with the salad, then the vermicelli. Add the carrots and chicken on top.
Then season with the sauce, chopped herbs, crushed peanuts and sesame seeds. Season with pepper and serve.
Bon appetit, you will enjoy yourself!!!

When it comes to seasonings, use what you have on hand. If you don't have all the ingredients, it doesn't matter.
On sunny days, you can also add cucumber in slices or small sticks, this will bring a lot of freshness.
For those who wish, you can also add a little touch of coconut milk by putting 2 tablespoons in the sauce.