Vietnamese Chicken Salad Recipe - Allrecipes.com
Vietnamese Chicken Salad Recipe
  • READY IN 30 mins

Vietnamese Chicken Salad

Recipe by  

"This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  2. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2011

A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference, good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while, if kept too long, it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way, it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs.

 
Most Helpful Critical Review
Jul 05, 2010

I made the sauce and truly didn't like it. My husband and I love to eat Vietnamese food, but didn't enjoy the sauce. Maybe it was the brand of fish sauce I bought.

 
May 17, 2010

Very refreshing and delight fot those who love exotic flavors.

 
Jan 19, 2011

I found this recipe first on the UK site. It's a clean and light salad. I did find the fish sauce flavour a little prominent so next time will only add 2 tablespoons. Great though for people looking for a healthy option salad with a difference!

 
Feb 25, 2013

I loved this recipe! The dressing is delicious - I did reduce the amount of fish sauce & increase the sesame oil however, as a matter of personal taste. That was the only change & I guess some would prefer it with a stronger, salty fish sauce flavour. Better to just play around with it, & taste it before you mix it all in! Lovely recipe, will make this again.

 
Jan 08, 2012

We LOVE this salad. I found a ready-made dipping sauce with fish sauce in it at the Asian market that saved some steps, and it is delicious. Thanks Jia T.

 
Aug 04, 2011

This was delicious, although I made a few changes to make it healthier. I used only half the peanuts and left out the vegetable oil (replacing it with water). I also used oyster sauce because I couldn't find fish sauce in the grocery store.

 
Feb 04, 2011

I loved this recipe. Have made it a few times now. I also like to make it without the chicken and add in some french/asian green beans (the thin ones), sliced in half. Then it can serve as a lovely side salad to any meat: poached fish, grilled steak, roast chicken... It also can keep longer in the fridge without the chicken and the onions (they don't age very well, get a bit slimy. But all the other veg season well).

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 991 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jia T.
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