This salad is the epitome of Vietnamese flavors and tastes. The shredded chicken is combined with herbs and a tangy dressing, and peanuts are usually added to the mix. The sauce is not your typical vinaigrette, and it gives this dish a delicious Asian flavor, but balances it out with the fresh mint. You can also top this salad with peanuts, which add even more flavor. Then, serve it with a wedge of lime.
Vietnamese Chicken Salad Recipes
Vietnamese Chicken Salad
- In a small bowl, combine, lemon juice, vinegar, salt and sugar. Stir until sugar and salt dissolves.
- In a large bowl, add cabbage, carrot, onion, herbs, chicken and vinegar mixture. Gently toss to well combined.
- Turn salad to a serving platter and sprinkle roasted peanuts, fried shallots and serve with fish sauce.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Chicken Salad
Wash and de-stem the cilantro and mint. Roughly chop the chicken thigh, and make sure the juice runs clear or pinkish or rose-colored. Peel and crush the peanuts, or use a rolled pin to smash them. Rinse and prep the red onion. Soak it in water with a little sugar and vinegar, and then slice it thinly. While the chicken is marinating, prepare the salad.
Then, chop the chicken into bite-size pieces. The chicken should be thoroughly rinsed, and the thigh should be moistened. Place in a shallow pan. Roast the chicken, if using. Remove the skin from the chicken. Shred the chicken and reserve. For extra flavor, thinly slice the cabbage. To shave the cabbage, place it on a mandoline, set to a setting below 1/8 inch. Alternately, you can use a sharp knife to shave it into strips.
Then, chop the cilantro, mint, and peanuts. Then, roast the chicken on a medium heat, stirring occasionally. Once toasted, remove the shells, and crush the nuts. If you do not have palm sugar, you can substitute brown sugar. A few drops of white vinegar will do the trick. But, for the best flavor and texture, use peanuts. You can buy this type of sugar at most Asian grocery stores and online.
While chicken is grilled, chop the cilantro and mint. Then, chop the peanuts. They should be soaked in vinegar, sugar, and water. This is the key to this salad. You can serve it with rice or congee, and enjoy! This Vietnamese Chicken Salad is a delicious and nutritious meal that can be enjoyed by all ages. The shredded chicken is mixed with the other ingredients. It can be paired with any number of dishes, including beef.
The first step in preparing Vietnamese Chicken Salad is to prepare the ingredients. Shredded chicken should be de-stemmed and finely chopped. Next, cut the mint and cilantro. You can also slice the onion. These are very popular in Vietnamese cuisines, and if you don’t have them, you should buy them in bulk. These ingredients will give this salad its special flavor and taste. It’s a delicious meal that everyone will love.
To prepare the ingredients for Vietnamese Chicken Salad, you’ll need to de-stem and chop the mint leaves. Then, chop the chicken into bite-sized pieces. Then, cut the cabbage into thin slices. Once the chicken is done, the shredded meat will be mixed with the lime juice and cilantro leaves. Then, serve the Vietnamese Chicken Salad with rice or congee. You’ll be amazed at the variety of flavors!
Before you prepare the Vietnamese Chicken Salad, prepare the ingredients. First, de-stem and chop the cilantro. Then, dice the mint leaves. Then, mix in the lime juice and rau ram. To serve, sprinkle with lime juice. This dish is delicious! Once you’ve made the chicken, you’ll need to prepare the ingredients. It’s important to mix the herbs and vegetables. Then, you’ll need to chop the onion.