Vietnamese Chicken Salad
A perfect salad that is mildly sweet, sour and salty, Perfect standalone or accompany those fried, grilled or bbq dishes.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 -4
- 2 chicken breasts or ribs meat
- 1 medium carrot
- 1 medium red onion
- 1/2 cabbage
- A handful of Vietnamese coriander mint and basil
- 1 jalapeno or 1 red hot chili pepper
- 1 garlic clove
- 4 Tbsp granulated sugar
- 3 Tbsp fish sauce
- 1 lime
- 1/2 cup distilled vinegar
- Crushed peanut or roasted sesame
Smash a pea size of ginger and toss into a qt of water, bring to boil.
Add the chicken breasts to boiling water, reduce heat and continue to cook until chicken finely done.
Prepare an icy cold water bath, dip the well-cook breast into cold water immediately to let cool before transfer to container for air-dry.
When cool down to room temperature, shred the chicken. Sprinkle on some ground pepper and salt (I used Himalayan) and set aside.
Red onion: thinly slice across, then soak with 1/2 cup of vinegar, 2 Tbsp sugar and 1 Tbsp fish sauce for 15 minutes.
Cabbage: julienne or extra thinly slice, wash and rinse then toss with 1/2 Tbsp of salt and set aside to soften up in about 10 minutes.
Carrot: skin off, wash and julienne.
Wash and retrieve all the leaves of coriander, mint. basil. Finely chop them.
In a large enough container, mix 2 Tbsp of fish sauce, 2 Tbsp sugar and juice from 1 lime.
When all sugar is dissolved, add chopped chili, crush garlic, stir to mix.
Now add all the salad ingredient: shred chicken breast, red onion, cabbage (squeezed to remove excess water before adding) and julienne carrot. Stir and toss to mix them all.
Finally mix all the chop herb and toss them to mix.
Adjust to taste with lime juice and/or fish sauce.
Top with some Crushed peanut or roasted sesame for extra crunch.