VIETNAMESE CHICKEN SALAD
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
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 NOODLE SALAD WITH LEMONGRASS CHICKEN
Full of fresh and bold Vietnamese flavors.
Provided by kimmi
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken into a large zip-top freezer bag.
- Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
- Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
- Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
- Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
- Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g
VIETNAMESE CHICKEN SALAD
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
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 JACKFRUIT SALAD
Make and share this Vietnamese Jackfruit Salad recipe from Food.com.
Provided by joeylohys
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside.
- Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
- Pour the blended dressing over & toss well.
- Serve with the toasted sesame seeds & peanuts sprinkled over the salad.
Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.4, Sodium 357.9, Carbohydrate 14.2, Fiber 0.6, Sugar 7, Protein 2
VIETNAMESE CHICKEN SALAD
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
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.
More about "vietnamesejackfruitsalad recipes"
MAKE YOUR OWN VIETNAMESE JACKFRUIT SALAD | CBC NEWS
From cbc.ca
Estimated Reading Time 4 mins
JACKFRUIT SALAD (KERABU NANGKA) - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 2-3Total Time 1 hr 15 mins
THAI POUNDED JACKFRUIT SALAD (TAM KHANUN) - SAVEUR
From saveur.com
VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF
From onceuponachef.com
VIETNAMESE CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
FRESH AND EASY VIETNAMESE NOODLE SALAD
From foodiecrush.com
VIETNAMESE FRUIT SALAD (HOA QUA DAM) RECIPE | INSIDEASIA …
From insideasiatours.com
JACKFRUIT SALAD RECIPE - JAMAICANS.COM
From jamaicans.com
VIETNAMESE JACKFRUIT SALAD – GO RAW
From goraw.com
- Drain canned jackfruit and rinse with cold water. Squeeze out excess water and chop into bite-size pieces. Place in a large bowl.
- In a pan, heat vegetable oil and sauté shallots until soft. Add garlic and chili, continue to sauté until fragrant, but not brown.
VIETNAMESE YOUNG JACKFRUIT & SHRIMP SALAD (GOI MIT NON …
From vickypham.com
Estimated Reading Time 3 mins
JACKFRUIT SALAD WITH MANGO AND DILL - MY QUIET KITCHEN
From myquietkitchen.com
VIETNAMESE MANGO FRUIT SALAD RECIPE — ZESTFUL KITCHEN
From zestfulkitchen.com
JACKFRUIT SOUTHWEST SALAD - PEEL WITH ZEAL
From peelwithzeal.com
VIETNAMESE CHICKEN SALAD - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
ASIAN JACKFRUIT SALAD - 90/10 NUTRITION
From 9010nutrition.com
VIETNAMESE FRUIT SALAD WITH SPICY SALT - DELIGHTFUL PLATE
From delightfulplate.com
VEGAN JACKFRUIT SALAD SANDWICH - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
JACKFRUIT BANH MI | BAD MANNERS
From badmanners.com
10 MOST POPULAR VIETNAMESE SALADS - TASTEATLAS
From tasteatlas.com
VIETNAMESE SALAD WITH PICKLED CARROT | MY KITCHEN STORIES
From mykitchenstories.com.au
VIETNAMESE BEEF SALAD - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
VIETNAMESE-STYLE CHICKEN SALAD - MARION'S KITCHEN
From marionskitchen.com
VIETNAMESE GRAPEFRUIT SALAD RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE BEEF SALAD - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
VIETNAMESE CHICKEN NOODLE SALAD - VJ COOKS
From vjcooks.com
VIETNAMESE CHICKEN SALAD | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
FIVE REFRESHING VIETNAMESE SALADS - VIET WORLD KITCHEN
From vietworldkitchen.com
QUICK AND EASY VIETNAMESE NOODLE SALAD WITH TANGY DRESSING
From drivemehungry.com
BEST VIETNAMESE CHICKEN SALAD RECIPE (GA XE PHAY) - BEYOND …
From beyondkimchee.com
GỏI MíT TRộN (VIETNAMESE YOUNG JACKFRUIT SALAD) - TASTY KITCHEN
From tastykitchen.com
JACKFRUIT CHICKEN SALAD SANDWICH - DARN GOOD VEGGIES
From darngoodveggies.com
HERBY VIETNAMESE CHICKEN SALAD - A SAUCY KITCHEN
From asaucykitchen.com
VIETNAMESE CHICKEN SALAD RECIPE | CHEW OUT LOUD
From chewoutloud.com
ENSALADANG LANGKA ( JACKFRUIT SALAD ) RECIPE- / THAT’S ATE
VIETNAMESE CHICKEN SALAD - CAROLINE'S COOKING
From carolinescooking.com
VIETNAMESE YOUNG JACKFRUIT SALAD - MOTHERS-FOR-MOTHERS
From m2mpostpartum.org
VIETNAMESE GREEN PAPAYA SALAD | SALT AND PESTLE
From saltandpestle.com
VEGAN VIETNAMESE JACKFRUIT SALAD - GASTROPLANT
From gastroplant.com
JACKFRUIT TUNA SALAD | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
HOW TO MAKE JACKFRUIT SALAD - YOUTUBE
VEGAN JACKFRUIT CHICKEN SALAD – MARY'S TEST KITCHEN
From marystestkitchen.com
SPICY JACKFRUIT SALAD - OLIVES FOR DINNER
From olivesfordinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love