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Oishya

Vietnamese Chicken Noodle Salad

Ingredients: Rice noodles (vermicelli best), leftover roasted chicken (shredded), chicken drippings, rice wine vinegar, fish sauce, garlic, sambal oelek, sugar (brown preferred), carrots, red bell pepper, fresh herbs (basil, mint, cilantro), peanuts, sesame oil, green onions (optional), Fresno chiles

Method:

  • Noodles: Cook thick noodles 6 mins (or just soak vermicelli in hot water 15 mins) → drain, rinse
  • Sauce: Mix vinegar, fish sauce, garlic, sambal, sugar, salt + chicken drippings with herbs
  • Combine: Add carrots, bell pepper strips, herbs, noodles, peanuts, sesame oil → toss
  • Rest: 30 mins for flavours to meld
  • Serve: Top with shredded chicken, chile rings, extra peanuts

Note: Green onions add freshness if available

Handcrafted Japanese Knives by Oishya

Forged by master craftsmen in Seki and Sakai, Japan. Free worldwide shipping over £270 • 100-day money-back guarantee • Lifetime warranty

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Seki Kyuba RYU Petty Mediterranean Blue

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Seki Kyuba RYU Nakiri Mediterranean Blue

Seki Kyuba RYU Nakiri Veggie Knife 17.5cm

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Written by

Kamila

Kamila founded Oishya after a trip to Sakai left her unable to look at a supermarket knife the same way again. She splits her time between Europe and Japan, working directly with the bladesmiths whose knives the shop carries, and writes about the people, workshops and small rituals behind Japanese craft, the parts that never fit on a spec sheet.