By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
812 cal · 60 min
Vietnamese Bean Thread Salad
Recipe GLPRa8c3f8dbcbb3f2
A light and fragrant Vietnamese salad featuring poached chicken and shrimp tossed with chewy bean thread noodles, fresh herbs, and a vibrant lime-fish sauce dressing. This refreshing dish balances tender proteins, aromatic spices, and bright citrus flavors with the cooling crunch of cucumber and the earthiness of grated carrot.
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Ingredients
1 2-inch piece fresh ginger, unpeeled, cut into coins
2 star anise
1 tablespoon salt, or more as needed
2 bone-in chicken breasts (about 1 1/2 pounds)
1 pound medium or large shrimp, unpeeled
1/2 cup good-quality vegetable oil
1/2 cup fresh lime juice, or more as needed
1 carrot, grated
1 shallot, minced
1/4 cup fish sauce
2 tablespoons sugar
Black pepper to taste
8 ounces bean thread noodles
1 large cucumber, peeled, seeded, and sliced into thin crescents
2/3 cup chopped fresh mint
2/3 cup chopped fresh cilantro
2/3 cup chopped fresh Thai basil
Directions
In a large pot, bring about 8 cups of water to a boil with the ginger coins, star anise, and 1 tablespoon of salt. This aromatic broth will poach both the chicken and shrimp.
Add the bone-in chicken breasts to the boiling broth. Reduce heat to a gentle simmer and poach for 15-18 minutes until the internal temperature reaches 165°F. Remove the chicken with tongs and set aside to cool.
Return the broth to a gentle boil. Add the unpeeled shrimp and cook for 3-4 minutes until they turn opaque pink and the internal temperature reaches 165°F. Remove the shrimp with a slotted spoon and set aside to cool.
Once cooled, peel and devein the shrimp, then cut them in half lengthwise. Remove the skin from the chicken breasts, shred the meat by hand or with two forks, and discard the bones.
Place the bean thread noodles in a large bowl and cover with boiling water. Let them soak for about 5-7 minutes until softened, then drain well and set aside to cool.
In a small bowl, whisk together the vegetable oil, fresh lime juice, minced shallot, fish sauce, and sugar until the sugar dissolves completely. Season with black pepper to taste. Adjust the balance of flavors by adding more lime juice or salt as needed.
In a large serving bowl, combine the cooled bean thread noodles, shredded chicken, and halved shrimp. Add the grated carrot, sliced cucumber, fresh mint, cilantro, and Thai basil.
Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly. Let the salad rest for 5 minutes to allow flavors to meld, then serve immediately.
Comments
This is a flavorful recipe, but it depends on finding Thai basil—a specialty ingredient that forces a second stop at Harris Teeter's Asian section or an ethnic market; not a standard carry at Food Lion, Walmart, or ALDI in Charlotte. The stated 60 minutes ignores the prep work: mincing ginger and shallot, slicing carrot and cucumber, and blanching both chicken and shrimp will run closer to 75 minutes for a home cook. At roughly $12–15 for four servings (shrimp and chicken drive the cost), it lands in mid-range territory, reasonable for a special dinner but not a budget weeknight. The salad itself does not reheat well, so plan to serve it fresh and same-night. It rewards careful assembly but makes an impressive no-cook-at-the-table dish for entertaining.
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