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Fresh Chicken Vermicelli

Fresh Chicken Vermicelli

4rating out of 5

(146 reviews from our customers)

Prep Time

25 min



This restorative noodle salad takes inspiration from the fresh and vibrant street food of Vietnam. The chicken is poached in tangy lime, while a peanut and coriander dressing brings the flavours together beautifully.

Prep Time

25 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
120g rice vermicelli †
1 red chilli
1 lime
1 knob of fresh root ginger (15g)
1 soy sauce sachet (8ml) †
1 spring onion
20g fresh coriander
1 tbsp fish sauce †
British Chicken thigh fillets x4 2
4 British chicken thigh fillets
roasted peanuts
1 bag of roasted peanuts †
1 honey pot (28g)
100g carrots
1 tbsp toasted sesame oil †
Nutritional Information*

Percentages are based on an adult's daily intake

  • 120g rice vermicelli<span class="strong">†</span>
  • 1 red chilli
  • 1 lime
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 20g coriander
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 320g British chicken thighs
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 1 pot of honey (25g)
  • 1 carrot
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 709 kJ
169 kcal
2785 kJ
665 kcal
of which saturates
6.3 g
1.3 g
24.7 g
5.3 g
of which sugars
17 g
3.4 g
66.8 g
13.4 g
Fibre 1 g 4.1 g
Protein 10.8 g 42.4 g
Salt 0.29 g 1.16 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
120g rice vermicelli
rice flour, water
1 red chilli
red chilli
1 lime
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
20g coriander
coriander (100%)
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
320g British chicken thighs
chicken thigh meat (100%)
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1 pot of honey (25g)
blossom honey
1 carrot
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
  • Allergens highlighted by † (gluten, soya, fish, peanut, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Submerge the noodles in cold water in a wide pot

Soak in the water for 5-8 min (off of the heat), or until loosened and softened

Set the pot over a medium heat for 5-8, until warmed and tender

Drain and rinse completely and set aside for step 7


Zest and juice the lime[s] straight into a processor (reserve the lime skins for step 4)

Peel and roughly chop the ginger (scrape the skin off with a teaspoon)

Chop the chilli roughly, discarding the stalk

Chop the coriander roughly, including the stalks


Place the chicken thighs in a pan (with a lid), cover with 150ml [200ml] boiling water

Add the reserved lime skins from step 2

Add a big pinch of salt, and a lid

Cook on a low-medium heat for 15 min or until the chicken is cooked through and tender


Meanwhile, add the ginger, chilli, fish sauce, honey, coriander, peanuts, sesame oil
and soy sauce to the processor

Blitz to a rough paste- this is your fresh chutney


Peel and top and tail the carrot[s]

Continue to peel lengths off of the carrot, until you end up with a pile of carrot 'ribbons'

Peel as far as you can, then grate the inner stem

Slice the spring onion[s] finely 


Combine the cooked noodles in a large bowl with the carrot, spring onion and half the coriander chutney

Mix well (use your hands here!)


Remove the lid from the chicken pan

Transfer the cooked chicken to a clean board, leaving the liquid behind

Slice the chicken thinly (with a knife and fork)

Return the chicken juice pan to a medium high heat and reduce by half

Add the chicken back to the pan, and stir in the remaining chutney


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Add the sliced chicken and coriander juices to the noodles and mix well

Plate the noodles and chicken into bowls


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