What ingredients do I need to make authentic Vietnamese chicken salad?

To prepare authentic Vietnamese chicken salad, you will need cooked chicken breast (poached or roast), shredded green cabbage or wombok, julienned carrot, fresh herbs like mint and cilantro, red onion, roasted peanuts, red chili for mild heat, and a dressing made from fish sauce, lime juice, sugar, garlic, and water. These ingredients combine to create the balance of salty, sweet, sour, and spicy flavors characteristic of this salad.

Can I use a different protein instead of chicken in Vietnamese chicken salad?

Yes, you can substitute chicken with other proteins such as cooked seafood like boiled or chargrilled squid, octopus, or seared salmon. For a vegetarian option, simply omit the protein and add extra vegetables or tofu. These alternatives maintain the dish’s refreshing profile while catering to various dietary preferences.

How should I store Vietnamese chicken salad to keep it fresh?

Vietnamese chicken salad is best enjoyed fresh because once dressed, the cabbage wilts and releases water, which affects texture and taste. To store it, keep the salad ingredients and dressing separate in airtight containers and refrigerate. The undressed salad will stay fresh for up to 3 days, but once combined with dressing, consume within 1 day for the best quality.

What can I use if I don’t have fish sauce for the dressing?

If you prefer to avoid fish sauce, soy sauce is a common substitute that provides a similar salty umami flavor in the dressing. Adjust the quantity to taste, as soy sauce can be saltier. Keep in mind that fish sauce is traditional and offers a distinctive taste in Vietnamese chicken salad, but soy sauce works well as an alternative.

How spicy is Vietnamese chicken salad and can I adjust the heat?

The salad typically has a mild heat from thinly sliced fresh red chili incorporated into the dressing, which adds warmth without overwhelming the other flavors. If you prefer less spice, you can omit the chili or reduce the amount used. For a spicier version, add more fresh chili or a dash of chili flakes to suit your taste.

Vietnamese Chicken Salad Recipe With Crunchy Cabbage

Name: Vietnamese Chicken Salad
Prep time: 25 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 350g cooked chicken, cut into thin batons; 6 heaped cups wombok cabbage, finely shredded; 1/2 red onion, very finely sliced; 1 red capsicum, finely sliced into thin batons; 2 cucumbers, seeds removed and finely sliced into half moons; 1 large carrot, peeled and julienned or grated; 1 large chilli, deseeded and julienned (optional); 1 cup tightly packed mint leaves, roughly torn; 1 cup tightly packed coriander leaves; 2 tablespoons lime juice; 2 tablespoons rice vinegar; 1/4 cup fish sauce; 1/4 cup vegetable oil; 1 tablespoon white sugar; 1 large garlic clove, very finely minced; 2 teaspoons red chili, deseeded and very finely minced (optional); 1/2 cup roasted unsalted peanuts, finely chopped

Ingredients

Scale

350g cooked chicken, cut into thin batons
6 heaped cups wombok cabbage, finely shredded
1/2 red onion, very finely sliced
1 red capsicum, finely sliced into thin batons
2 cucumbers, seeds removed and finely sliced into half moons
1 large carrot, peeled and julienned or grated
1 large chilli, deseeded and julienned (optional)
1 cup tightly packed mint leaves, roughly torn
1 cup tightly packed coriander leaves
2 tablespoons lime juice
2 tablespoons rice vinegar
1/4 cup fish sauce
1/4 cup vegetable oil
1 tablespoon white sugar
1 large garlic clove, very finely minced
2 teaspoons red chili, deseeded and very finely minced (optional)
1/2 cup roasted unsalted peanuts, finely chopped

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Instructions

1. Shake or whisk all dressing ingredients in a jar or bowl. Set aside for 10 to 15 minutes.
2. In a large bowl, combine all salad ingredients except peanuts and optional garnishes. Pour half the dressing over and toss well.
3. Let the salad sit for 5 to 10 minutes to slightly soften the vegetables.
4. Toss again just before serving. Add remaining dressing, adjusting to taste.
5. Sprinkle with chopped peanuts and optional garnishes like fried shallots or prawn chips.

Last Step:

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Notes

🍗 Use store-bought roast chicken for convenience or poach chicken breasts yourself.
🥬 Only use the top two-thirds of the cabbage for the best texture.
🌶️ Adjust chili quantity based on your spice preference.

Author: Brandi Oshea
Prep Time: 15 minutes
Chill Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Vietnamese
Diet: Gluten Free

Nutrition

Serving Size: 1 plate
Calories: 440 kcal
Sugar: 10 g
Sodium: 1230 mg
Fat: 29 g
Saturated Fat: 4 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 56 mg