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This was so good I’m making it again! It’s perfect for meal prep also. I had no problem with the vinegar taste like others have mentioned- I did add an extra 1/2 tsp of sugar and some lime juice into the sauce. Such a fresh and delicious meal!
I know a lot of people are saying the dressing is too vinegary so I ended up simmering it a LOT longer than the recipe calls for, more like 20 minutes. That cooked off most of the vinegar and it was very pleasant. Other than that, I subbed chicken for tofu and bean sprouts for cabbage and it turned out really well!
I thought this was amazing!! I did add shredded cucumber to it. I actually enjoyed the dressing but did add a couple tablespoons of water to it . Crunchy, fresh…..the flavors are bold and crisp. Yum! We will have this again. Maybe pork next time.
Does anyone know if you can use different vinager?
You could use white vinegar, but reduce the amount and add a little water to make up the balance. White wine vinegar would work, too. Any vinegar that’s mild. Apple cider vinegar could work, but it’ll give you a very different flavor.
I totally agree with Elise and the others, too much vinegar. I did add alot more fish sauce and we then diluted with water. It turned out great. The dish is awesome and will definitely make again, adjusting the sauce!!
TOO MUCH VINEGAR. Everything was good except the sauce which is the main part of this dish. The sauce should be diluted with water and flavored with extra fish sauce.
Thanks for the feedback, Elsie. I find I usually have to tweak salty/sweet/tart dipping sauces like this quite a bit before they are to my liking. Adding a little water is a very good tip to share! Often that does the trick.
The sauce was much too vinegary. In other recipes, the ratio is 1:1 for vinegar to fish sauce. This one was quite skewed, in the wrong direction!
Meh … looks great but the sauce for the noodles is WAY too vinegar-y!! I would look for an alternate sauce recipe to do a mash up with this recipe.
I have tried other recipes for this dish and yours is by far my favorite! I’m making it again in the next day or so. I love that I can make it ahead, keep all ingredients in separate containers and just assemble as needed over the next few days! Personally I substitute some regular rice vinegar instead using all sweetened (seasoned) vinegar, because I definitely like my dressing less sweet. And on the tip of a Vietnamese friend, I also add fresh lime or lemon juice to the dressing while cooking.Thank you so much for this recipe!
This looks amazing! I love Vietnamese food so I can’t wait ot give htis one a try. Looks like a great dinner for my family.
I’m Vietnamese, this was a very good version
Really good! Next time, though, I will not put the chicken in a baking dish and will put it on a rack over a pan with foil. I’m still trying to clean my dish with a metal scratcher due to the major burning of the hoisin. I also won’t sear the meat after cooking; not needed IMO. I added sliced cucumber, a really good addition.
This was SO GOOD! I grilled the boneless skinless chicken breasts after pounding them somewhat thin, so the glaze would stick more to the entire chicken breasts. I didn’t have Jalepeno or Bean Sprouts which was fine with me, but other than that I made it as written. The Vinegar sauce was Excellent! And I used Thai Kitchen brown rice noodles, since I had them. SO YUMMY!
For lunch I had leftovers of everything except the Noodles, so I put it together on a bed of lettuce instead, it is great, thank you for the Recipe!
This looks fantastic!
A complete healthy and easy meal in a bowl.
The kind my daughter likes!
Well done Sheryl! This recipe looks so fresh and inviting. I love Mediterranean recipes but I also have a taste for noodle dishes too. Fab recipe – bookmarked!