Vietnamese Chicken Salad
4 servings
30 minutes
Vietnamese chicken salad is a vibrant and refreshing dish that embodies the essence of Vietnamese cuisine: a balance of flavors and textures. The combination of tender chicken meat, crunchy Chinese cabbage, fragrant mint, and light bean sprouts creates a harmony of freshness and richness. The dressing made from lime juice, fish sauce, garlic, and spicy chili adds zest and depth to the flavor. This dish is perfect as a light dinner or appetizer; it awakens the appetite and fills you with energy. Vietnamese people often serve this salad on hot days as it refreshes without weighing down the stomach. Try it with a crispy rice cracker or a cup of green tea to fully experience Vietnam's culinary richness.
1
Cut the chicken into small pieces, fry or boil it.
- Chicken breast: 2 pieces
2
Mix lime juice, fish sauce, sugar, crushed chilies, garlic, and shallots.
- Lime juice: 2 tablespoons
- Fish sauce: 1.5 tablespoon
- Sugar: 0.3 teaspoon
- Red chili pepper: 2 pieces
- Garlic: 1 clove
- Shallot: 2 pieces
3
Bring a pot of water to a boil and add the bean sprouts. After 10 seconds, drain and rinse under cold water.
- Bean sprouts: 0.5 glass
4
Mix sprouts, chopped Chinese cabbage, minced mint, and chicken in a bowl. Drizzle the salad with dressing and mix well.
- Napa cabbage: 1 piece
- Mint leaves: 4 tablespoons
- Chicken breast: 2 pieces
