Vietnamese Chicken Salad Recipes

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VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Provided by Nagi

Categories     Salad meal

Number Of Ingredients 17

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
1/2 red onion (, very finely sliced (so it's floppy))
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
1 large carrot (, peeled then julienned (I use a shredder))
1 large chilli (, deseeded then julienned, optional (Note 3))
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce ((sub light or all purpose soy sauce))
1/4 cup canola oil ((or vegetable, grapeseed, peanut))
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Steps:

  • Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
  • Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
  • Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
  • Serve sprinkled with lots of peanuts! (Note 6)

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

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.

Provided by Jia T.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
⅓ onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g

VIETNAMESE CHICKEN AND MINT SALAD



Vietnamese Chicken and Mint Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1 Thai chile, seeded and minced
1 large garlic clove, peeled, minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot, shredded, julienned, or grated
7 ounces cooked chicken breast, shredded, or cut into fine strips
1 bunch mint, plus extra for garnish, leaves roughly chopped
Salt

Steps:

  • In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

VIETNAMESE CRUNCHY CHICKEN SALAD



Vietnamese Crunchy Chicken Salad image

When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 22

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
DRESSING:
1/2 cup olive oil
1/4 cup lime juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon grated lime zest
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
SALAD :
5 cups thinly sliced cabbage (about 1 pound)
1 cup minced fresh cilantro
1 cup julienned carrots
1 cup salted peanuts, coarsely chopped

Steps:

  • In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.

VIETNAMESE CHICKEN SALAD



Vietnamese chicken salad image

A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

140g Thai rice noodle
1 carrot
½ cucumber
2 cooked chicken breasts , shredded
50g radish , thinly sliced
½ red onion , finely sliced
small bunch mint , leaves picked
25g natural roasted peanut , roughly chopped
1 small red chilli , deseeded and finely chopped
zest and juice 1 lime
1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Steps:

  • To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
  • Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

Nutrition Facts : Calories 432 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.8 milligram of sodium

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This salad is a favorite with my entire family. It may seem prep-heavy, but you do a majority of the slicing and dicing while your chicken cooks, so there's never any wasted time. And the recipe comes with a bonus: My mother uses the flavorful poaching liquid to make congee (a savory rice soup), which she serves alongside the salad, but you can use it in any dish that needs chicken stock. Any good Vietnamese recipe is only as good as the nuoc cham (dipping sauce) you use, and there's a secret to my mother's: She makes a thick simple syrup first with sugar and water, then adds aromatics and fish sauce to the mix. This creates a sauce that is both rich and delicious. As my mother says, "No one likes a bland nuoc cham!" - Susan Vu, Food Stylist

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

One 5-pound whole chicken
One 2-inch piece fresh ginger
2 medium red onions
Kosher salt and freshly ground black pepper
1/2 large head of white cabbage (from about a 3-pound head)
1/2 small head purple cabbage (from about a 2-pound head)
3 tablespoons distilled white vinegar
2 tablespoons extra-virgin olive oil
1/3 cup sugar
6 cloves garlic
6 limes
2 red Thai bird chiles
1/3 cup Asian fish sauce
1 cup fresh mint leaves
1 cup fresh Thai basil leaves
1/2 cup roasted salted peanuts
1/2 cup store-bought fried shallots or onions
Fried shrimp chips, for serving

Steps:

  • Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
  • While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
  • Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
  • While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
  • Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
  • Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
  • Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
  • Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
  • While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
  • While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
  • To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.

QUICK 'N EASY VIETNAMESE CHICKEN SALAD



Quick 'n Easy Vietnamese Chicken Salad image

This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.

Provided by bluemoon downunder

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts or 2 chicken thighs, cooked, boned, skinned, roughly shredded
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon ginger
2 chilies, finely chopped
3 garlic cloves, finely chopped
2 shallots or 1/2 red onion, finely sliced
2 cups bean sprouts
2 cups Chinese cabbage or 2 cups savoy cabbage, shredded
4 tablespoons vietnamese mint or 4 tablespoons mint, finely chopped

Steps:

  • Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
  • Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
  • Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
  • Pour the dressing over the salad and toss all the ingredients together until they are well combined.
  • Serve as a light meal, or as a main dish over steamed rice.

Nutrition Facts : Calories 179.1, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 752.2, Carbohydrate 11.7, Fiber 2.2, Sugar 5.4, Protein 18.7

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Provided by Kia Dickinson

Categories     Salad     Chicken     Ginger     Poultry     Back to School     Dinner     Lunch     Lime     Mint     Basil     Peanut     Hot Pepper     Carrot     Family Reunion     Healthy     Cabbage     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 23

For salad:
2 tablespoons fresh lime juice
2 tablespoons finely chopped garlic
1 tablespoon finely chopped peeled ginger
1 teaspoon finely chopped fresh red chiles (preferably Thai or cayenne), or to taste
1 whole chicken (about 3 1/2 pounds)
1 (2-pound) green cabbage
1/2 pound carrots
1 tablespoon sugar
For dressing and topping:
1/3 cup Asian fish sauce
1/4 cup packed light brown sugar
1 tablespoon finely chopped fresh red chiles (preferably Thai or cayenne)
2 teaspoon finely chopped peeled ginger
1 garlic clove, finely chopped
5 tablespoons fresh lime juice
2/3 cup coarsely chopped salted roasted peanuts
1/2 cup packed torn basil leaves
1/2 cup packed torn mint leaves
Equipment:
an adjustable-blade slicer
Accompaniments:
lime wedges; thinly sliced fresh red chiles (optional)

Steps:

  • Make chicken and vegetables for salad:
  • Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
  • Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
  • Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
  • Make dressing while chicken cools:
  • Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
  • Assemble salad:
  • Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!

Provided by Kirstin in the Couv

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
1 garlic clove, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage (shredded or chiffonade)
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts

Steps:

  • Salt, pepper and roast chicken breasts at 400 until done.
  • Cool.
  • Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
  • Set aside.
  • Remove chicken meat from bones and slice each breast thinly on the bias.
  • In a medium bowl, toss together cabbage, mint, and cilantro.
  • Add 1/2 of the dressing and toss.
  • Place on a large platter or 4 individual platters.
  • Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
  • Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 561.5, Fat 41.4, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1695.7, Carbohydrate 28.3, Fiber 4.9, Sugar 16.5, Protein 24.3

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 skinless and boneless chicken breast
3/4 teaspoon chile paste
1 clove garlic, minced
1 1/2 tablespoons sugar
1 tablespoon rice-wine vinegar
3 tablespoons freshly squeezed lime juice
2 tablespoons Asian fish sauce (nam pla)
3 tablespoons peanut oil
6 cups (12 ounces) savoy cabbage, shredded
1/2 cup fresh mint leaves, julienned
1/2 cup fresh cilantro leaves, julienned, plus sprigs for garnish
1 small red onion, thinly sliced lengthwise
1 fresh red or green small hot chile pepper
1/2 seedless cucumber, julienned
2 large carrots, peeled, julienned
1 red bell pepper, julienned
1/3 cup roughly chopped peanuts, roasted

Steps:

  • Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.
  • In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
  • In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 312 g

VIETNAMESE CHICKEN NOODLE SALAD



Vietnamese Chicken Noodle Salad image

This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 16

2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 tablespoons freshly squeezed lime juice, plus 6 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint leaves, plus sprigs for garnish
2 fourteen-and-a-half-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
1 1/2 pounds boneless skinless chicken breasts
1 pound rice vermicelli
1 cucumber, seeded and cut into 3-inch-long matchsticks
1 red pepper, seeded and cut into 3-inch-long matchsticks
2 carrots, peeled and cut into 3-inch-long matchsticks
1/2 small red onion, peeled and cut as thinly as possible

Steps:

  • Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
  • Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
  • Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
  • Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
  • Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.

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From chewoutloud.com


VIETNAMESE CHICKEN SALAD (GOI GA) (FROM ROTISSERIE CHICKEN)
2022-01-07 Instructions. Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside. In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.
From thisishowicook.com


FRESH AND EASY VIETNAMESE CHICKEN SALAD RECIPE | MARK LAUREN
DIRECTIONS. Boil the whole chicken for 15-30 minutes and take the chicken out to let it rest. Shred the chicken with or without skin and discharge the bones. In a large bowl, add the onion, cilantro, coriander leaves, chicken, and cabbage. Squeeze the lime into a small bowl and add salt, pepper, and oil. Mix well. Add oil mixture into salad bowl.
From marklauren.com


VIETNAMESE-STYLE CHICKEN SALAD - MARION'S KITCHEN
Place the chicken, carrot cabbage, onion, spring onion, mint, and chilli in a large bowl. Use a mortar and pestle to roughly pound the roasted peanuts. Add these to the bowl with the chicken also. When ready to serve, add the fried shallots to the other salad ingredients and pour over the dressing. Mix until well combined.
From marionskitchen.com


VIETNAMESE CHICKEN SALAD WITH MANGOES RECIPE | LITTLE SPICE JAR
2020-05-17 DRESSING: Place the sugar, water, fish sauce, and rice vinegar in a small saucepan over medium heat, stir to combine. When the sauce stars to barely come to a boil, remove from heat immediately. Stir in the lime juice,red pepper flakes, and garlic. Let sauce come to room temperature before dressing salad.
From littlespicejar.com


VIETNAMESE CHICKEN SALAD WITH FRESH HERBS - EAT WELL ENJOY LIFE
2021-07-09 Alternately mince the garlic and shake the dressing ingredients in a jar. Once everything is prepared mix the vegetables and chicken together using most of the dressing. Let sit 5 minutes to let the vegetables soften. Add the mint and cilantro and mix thoroughly. Taste and add the rest of the dressing if desired.
From eatwellenjoylife.com


VIETNAMESE CHICKEN SALAD RECIPE - RECIPES.NET
2022-03-23 Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, ¼ of the scallions and ¼ teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan.
From recipes.net


VIETNAMESE CHICKEN AND CABBAGE SALAD RECIPE - THE WANDERLUST …
2015-04-22 Toss the chicken, cabbage, scallions, and carrots together in a large bowl. In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved. Pour the dressing over the top of the salad and toss well to coat. Fold in the peanuts and mint. Serve at room temperature or slightly chilled.
From thewanderlustkitchen.com


VIETNAMESE CHICKEN SALAD : RECIPES - COOKING CHANNEL
Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight. Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside. Add the chicken carcass to the poaching liquid, and return it to a simmer.
From cookingchanneltv.com


VIETNAMESE CHICKEN SALAD (GỏI Gà BắP CảI) - GYPSYPLATE
2022-01-20 2. Cut napa cabbage into fine shreds. Cut red onion into bell peppers into thin batons. Cut the carrots into julienne strips or thin matchsticks. 3. In a big salad bowl, combine all the veggies along with shredded chicken. 4. Add in …
From gypsyplate.com


HERBY VIETNAMESE CHICKEN SALAD - A SAUCY KITCHEN
2022-05-09 Cover with at least 2 inches of cold water. Add the salt. Bring the chicken to a boil over a medium/heat and then cover and reduce down to a simmer. Let gently simmer for about 15 minutes to cook internally. Once done remove the chicken from the water and let …
From asaucykitchen.com


VIETNAMESE CHICKEN VERMICELLI SALAD - THE GOURMET GOURMAND
2016-02-29 Set mixture aside to cool. Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture. In marinating dish (or ziplock) add chicken and pour marinade over the meat. Marinate for at least 1 hour and up to overnight.
From thegourmetgourmand.com


VIETNAMESE-STYLE CHICKEN SALAD - RECIPE - FINECOOKING
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain. Toss the coleslaw mix into the vinegar mixture.
From finecooking.com


VIETNAMESE COLD CHICKEN SALAD | 12 TOMATOES
In a medium bowl, whisk together lime juice, water, honey, fish sauce, garlic and red pepper flakes. Taste and adjust seasoning, if necessary. In a large bowl, combine cabbage, chicken, carrots and onion, then toss together to combine. Pour dressing over salad, then add in mint and cilantro and peanuts. Toss together until incorporated and ...
From 12tomatoes.com


VIETNAMESE CHICKEN SALAD - AHEAD OF THYME
Add the shredded chicken and cilantro. Make the dressing. In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (if using), and crushed pepper until smooth. Toss. Pour the dressing over the salad and toss well to coat evenly. Serve.
From aheadofthyme.com


VIETNAMESE CHICKEN SALAD RECIPE WITH DRESSING - WHITE ON RICE …
2022-06-11 Make the Chicken. In a large bowl, combine all chicken marinade ingredients (ginger, garlic, oil, fish sauce, and sugar). If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. Remove the plastic wrap and add the chicken to the marinade.
From whiteonricecouple.com


VIETNAMESE CHICKEN SALAD - SALAD - MANY SIMPLE RECIPES
2022-06-23 Add the shredded chicken and cilantro. Make the dressing. In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (if using), and crushed pepper until smooth. Toss. Pour the dressing over the salad and toss well to coat evenly. Serve.
From manysimplerecipes.com


GOI GA - VIETNAMESE CHICKEN SALAD RECIPE · I AM A FOOD BLOG
2020-06-08 Instructions. Bring 2 cups of very lightly salted water to a boil. When the water is boiling, add the green onions, half of the ginger, and the chicken. Add water as needed to cover your chicken. When the water comes back up to a boil, drop the heat to low and poach, keeping the liquid below a boil, for 25 minutes.
From iamafoodblog.com


VIETNAMESE CHICKEN SALAD RECIPE | DELICIOUS. MAGAZINE
Method. Combine the chicken/turkey, carrots, white cabbage and cucumber in a large mixing bowl. Cook the noodles according to the packet instructions, drain and rinse under warm water (to wash off excess starch that will make the noodles stick together), then drain again and add to the bowl. Whisk the dressing ingredients together in a small ...
From deliciousmagazine.co.uk


VIETNAMESE CHICKEN SALAD | TASTE
Using a small handful of salt, rub the chicken all over to remove any loose skin and dirt, and rinse well. Bring a large pot of water to a boil over high heat. Add the chicken, ginger, and green onions and boil for 15 minutes. Turn the heat off, cover the pot, and let stand for another 15 minutes. Remove the chicken from the pot and let cool.
From tastecooking.com


VIETNAMESE CHICKEN SALAD RECIPE | MYRECIPES
In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into ...
From myrecipes.com


VIETNAMESE CHICKEN-NOODLE SALAD RECIPE - KAY CHUN | FOOD & WINE
Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper. Advertisement. …
From foodandwine.com


VIETNAMESE CHICKEN SALAD RECIPE | MYRECIPES
Directions. Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the …
From myrecipes.com


VIETNAMESE CHICKEN SALAD RECIPE | GOOP
1 medium shallot, finely minced. ¼ teaspoon chili flakes, or to taste. 5 teaspoons coconut nectar or sugar. 1. Combine all the salad ingredients in a large bowl. 2. Whisk together the dressing ingredients, then toss with the salad. 3. Serve with a little extra cilantro on top.
From goop.com


MAMA NOI’S VIETNAMESE CHICKEN SALAD | MARION'S KITCHEN
Heat a small saucepan of water until just simmering. Add 2 tsp of salt. Then add the chicken and cook gently for 2-3 minutes or until just cooked through. Drain the chicken and allow to cool completely. When ready to serve, place the cabbage, carrot, cherry tomatoes, chilies and …
From marionskitchen.com


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