Description
A crisp, refreshing Vietnamese chicken salad with poached shredded chicken, crunchy cabbage and carrots, herbs, and a tangy, sweet‑sour fish sauce dressing.
Ingredients
- 2 boneless skinless chicken breasts
- 4 cups shredded cabbage (Napa cabbage)
- 1 carrot, shredded
- ½ red onion, thinly sliced
- 2 cups mixed fresh herbs (cilantro and mint), chopped
- 3 tbsp roasted peanuts, chopped
- 3 tbsp fried shallots (optional garnish)
- For the Nuoc Mam dressing:
- 4 tbsp palm sugar (or brown sugar)
- 1/3 cup boiling water
- 1 clove garlic, minced
- 1–2 red chilies, minced
- 3½ tbsp fish sauce
- 1/3 cup rice vinegar
- 2 tbsp lime juice
Instructions
- Poach the chicken breasts: simmer gently with a few slices of ginger, then cover and let rest off the heat for about 20 minutes. Shred when cool.
- Make the dressing: dissolve the palm sugar in boiling water, then stir in garlic, chili, fish sauce, vinegar, and lime juice.
- In a large bowl, combine shredded chicken, cabbage, carrot, red onion, and herbs.
- Pour about one‑third of the dressing over the salad and toss well. Add more dressing as desired to taste.
- Garnish with chopped peanuts and fried shallots (if using), and serve immediately or chill briefly.
Notes
- The poaching method yields tender, juicy chicken that blends well into the salad.
- Adjust the amount of dressing based on your taste preference—add more for a bolder flavor.
- This salad can be served over rice vermicelli to make it more filling.
- Use palm sugar for authentic sweetness, or substitute brown sugar if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 202 kcal
- Sugar: 14 g
- Sodium: 1390 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 36 mg
