A refreshing and crunchy Vietnamese chicken salad combining poached shredded chicken with thinly sliced cabbage, carrots, onions, and a tangy lime-fish sauce dressing, topped with fried shallots, crushed peanuts, and Vietnamese coriander.
Ingredients
500g chicken breast
200g green cabbage, thinly shredded
2 carrots, julienned
1 red onion, thinly sliced
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons sugar
2 cloves garlic, minced
2 fresh red chilies, sliced
3 tablespoons crushed roasted peanuts
3 tablespoons fried shallots
Fresh Vietnamese coriander and mint
Instructions
1Poach chicken breasts in gently simmering salted water for twenty minutes until cooked through, then transfer to ice water to stop cooking.
2Shred the cooled chicken by hand into thin strips, following the grain of the meat for the best texture.
3Make the dressing by whisking together fish sauce, lime juice, sugar, garlic, and sliced chilies until the sugar dissolves.
4Toss shredded cabbage, julienned carrots, and sliced red onion with half the dressing and let sit for five minutes to soften slightly.
5Add the shredded chicken to the vegetables, pour over the remaining dressing, and toss thoroughly to combine.
6Transfer to a serving platter, top with crushed peanuts, fried shallots, and fresh herbs, and serve immediately.
Did You Know?
Vietnamese chicken salads are always made with poached or steamed chicken rather than grilled, as the gentle cooking method produces silky, tender shreds that absorb the dressing more effectively.