Recipe by Jia T.
"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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finely chopped green chile peppers
fresh lime juice
Asian fish sauce
Asian (toasted) sesame oil
cooked skinless boneless chicken breast halves, shredded
cabbage, cored and thinly sliced
carrot, cut into matchsticks
onion, finely chopped
finely chopped dry roasted peanuts
chopped fresh cilantro
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.
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.
Very refreshing and delight fot those who love exotic flavors.
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!
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.
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.
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.
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).
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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