Best Vietnamese Chicken And Mint Salad Recipes

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

Number Of Ingredients 17

Ingredients

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 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

Ingredients

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 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

Ingredients

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

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