Ingredients

  • Serves 1-2 people
  • 30 g minced chicken breast

  • 20 g roasted peanuts, coarsely ground

  • 40 g mung bean vermicelli

  • 20 g dried shrimp

  • 1 stalk sping onion, chopped

  • 1 stalked chinese celery, sliced

  • ¼ cup coriander

  • 2 bulbs shallots, chopped

  • Dressing:

    1 clove garlic

  • 2 thai chilies

  • 1 coriander root

  • 1 tbsp palm sugar

  • 2 tbsp fish sauce

  • 2 tbsp lemon juice

Mung Bean Vermicelli Salad with Chicken
Recipe Courtesy of
Phol Tantasathien

Mung Bean Vermicelli Salad with Chicken

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Light yet fulfilling meal, this vermicelli salad is packed with toppings and minced chicken breast. For a fancy take, add plump prawn and springy squid instead.
  • Easy
  • 10 min
  • 15 min
  • 10 min
  • 4 steps
  • 15 Ingredients
  • Easy
  • 4 steps
  • 15 Ingredients
  • 10 min
  • 15 min
  • 10 min

Directions

  1. Prepare the dressing

    • Pound garlic, chilli and coriander roots, add the sugar, pound to combine. Season with fish sauce and lemon juice. Add into the mixing bowl and set aside.
    Prepare the dressing


  2. Cook the minced chicken

    • Stir and cook minced chicken in a saucepan and add into the bowl.

    Any meat or seafood would replace the minced chicken brilliantly well.

    Cook the minced chicken


  3. Soak the vermicelli

    • Soak the vermicelli to soften then boil until translucent. Put into a mixing bowl.

    This recipe uses dry vermicelli which will double its size after soaking. Adjust the weight accordingly if fresh vermicelli is used.

    Rice vermicelli is an adequate substitute for mung bean vermicelli.

    Soak the vermicelli


  4. Toss vermicelli in dressing

    • Add dried shrimp, shallots, spring onions, Chinese celery, coriander, peanuts and chilli. 

    • Toss lightly to combine.
    Toss vermicelli in dressing


Plate and Serve!

  • Scoop into a serving plate, sprinkle with chopped chilli, spring onions and a little more peanuts.
Plate and Serve!
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    Ingredients
    • Serves 1-2 people
    • 30 g minced chicken breast

    • 20 g roasted peanuts, coarsely ground

    • 40 g mung bean vermicelli

    • 20 g dried shrimp

    • 1 stalk sping onion, chopped

    • 1 stalked chinese celery, sliced

    • ¼ cup coriander

    • 2 bulbs shallots, chopped

    • Dressing:

      1 clove garlic

    • 2 thai chilies

    • 1 coriander root

    • 1 tbsp palm sugar

    • 2 tbsp fish sauce

    • 2 tbsp lemon juice

    Nutrition
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