Vietnamese chicken salad Recipe

In a large serving bowl, whisk together the fish sauce, soy sauce, sesame oil, lime juice, and chopped red chili to make the dressing.

Cook the rice noodles following their pack instructions until tender. Drain them well and add them to the bowl with the dressing, tossing gently to coat.

Using a vegetable peeler, shave the carrot into long, thin strips. Do the same for the cucumber, peeling until you reach the seeds; discard the seedy core.

Add the prepared carrot and cucumber strips to the noodle mixture, along with the shredded chicken, sliced radishes, thinly sliced red onion, and fresh mint. Toss everything well to coat it evenly in the dressing.

Scatter the peanuts over the top just before serving.