Best Vietnamese Chicken Salad Recipes

VIETNAMESE CHICKEN SALAD

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.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN

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.

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Steps:

• Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
• Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
• Serve salad topped with chopped peanuts.

VIETNAMESE CHICKEN CABBAGE SALAD

Steps:

• In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!

VIETNAMESE CRUNCHY CHICKEN SALAD

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.

VIETNAMESE CABBAGE AND CHICKEN SALAD

Steps:

• To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
• To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
• Pour the dressing over the salad and toss well to combine.
• Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
• Can also garnish with more peanuts, if desired.

VIETNAMESE CHICKEN & COLESLAW SALAD

Steps:

• First, prepare the chicken poaching liquid.
• In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
• Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
• In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
• Now, make the dressing.
• Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
• Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
• Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
• (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
• Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
• Reduce heat and simmer for a few minutes until chicken is heated through.
• Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
• Add warm chicken to the bowl with coriander and mint leaves, and green onions.
• Pour over 1/3 cup of the dressing and mix well.
• Pour the remaining dressing into the prepared coleslaw and mix well.
• To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

VIETNAMESE CHICKEN AND MINT SALAD

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

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.

QUICK 'N EASY VIETNAMESE CHICKEN SALAD

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.

VIETNAMESE CHICKEN SALAD

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.

CRUNCHY VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
• In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
• In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
• Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
• Sprinkle with the peanuts and shallots. Serve with the lime wedges.
• Enjoy!

AWESOME VIETNAMESE CHICKEN SALAD

Steps:

• Tips & Sugesstions:.
• Peanuts: In a mortar and pestle, slightly crush the peanuts ( visible pieces of peanuts for a crunchy texture).
• Mushroom seasoning salt brings a very distinct, earthy flavor to the sauce. You can find it at gourmet specialty stores or in most Korean markets.
• Frying onions is quite easy. You have to chop the onion first, and then heat about 1 inch of canola oil in a small skillet. Fry the onion in the hot oil, stirring frequently to prevent the onion from burning until the color is evenly golden brown. Drain the oil on paper towels. Set aside, if you want to make much more at once, you can do it and then keep in a box to use for next time.
• Pickles Daikon and Carrot is great for this salad, so if you have time, please make those pickles ready, you can use them for many different kind of foods.
• Daikon (white radish) is an Asian turnip that looks like a large white carrot. This root is perfect for making broth for the natural sweetness it provides. Discard the root when the broth is ready.
• Vietnamese mint has a very different flavor from regular mint, the taste is much better too. It also has darker vein markings on the leaves.
• Rau ram and ngo gai are Vietnamese coriander leaves, you can find them at the Asian market very easy in Vietnamese grocery store.
• To prevent the herbs from darkening, chop them at the very last minute, toss them into the salad and serve immediately.
• Now you have everything you need, are you sure? Okay! Let's start!
• Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken breasts, 3 tablespoons salt, ginger, white onion, if you could add anymore vegetables which have unami flavor like carrot, leeks, turnips etc...that would be perfect (don't worry if you don't have) cook until the chickens are well done.
• Remove the whole chickens from the pot. Let them cool a bit until you can handle them without discomfort and then sliced into thin 5 cm lengths.
• To avoid chicken meat of the fishy taste, wash with warm water, salt and then boil the water before add chicken into the pot.
• Salad sauce: In a bowl, combine: Chili paste: 1 tablespoon (option). Horn pepper or red hot chilli scrushed (to have red color for the sauce). 4 tablespoons chunk rock sugar. 1 tablespoons rice wine vinegar. Lime juice: 4 tablespoons. Fish sauce: 6 tablespoons. 3 Garlic clove finely minced. Hot water: 2 cups. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
• This is not easy to make this sauce. Even with local people.
• Here i will tell you some ways to make a perfect one.
• 1) The best way to do is make a glass of lemonade with sweet taste, add minced garlic, red hot chilli scrushed mixed into the lemonade. Then slowly pour the fish sauce in the salad sauce also test the taste at the same time until it tasted sweet, bitterness, sour, salty.
• 2) You may need follow this second way if this is the first time you make the salad sauce ( 30gr sour juice ( lemon, vinegar), 30gr sugar, 30gr fish sauce, 100gr warm water) galic minced, red hot chilli scrushed.
• If you don't have vinegar, just add more lemon juice.
• It will be more simple for you at the next time, when you got used to it, but need to remember an important tip that always put galic minced, red hot chilli scrushed in the lemonade first, then pour fish sauce on later. So after you are done, galic, chilli will float on and have a beautiful look. If you put the galic minced, red hot chilli scrushed on first, then pour vinegar, lemonade into later? The garlic and chilli will sink to the bottom.
• Dosage depends on individual taste, try to adjust it appropriate as your own taste. The way you feel the best.
• Vegetable: Carrot and Daikon (white radish) grated (mixed with 1 / 2 teaspoon salt, squeeze by hand in 1 minute), then washed out the salt, squeezed them dry, set aside carrot and Daikon.
• In a large bowl, combine: Peanut oil or olive oil is ok: 6 tablespoons. Fried yellow onions (see tips), not too browned: 3 tablespoons. Red onion, thinly sliced lengthwise: 1 small. Lime: 4 needed to make 4 to 6 tablespoons of freshly squeezed lime juice. Seedless cucumber: 1/2. Carrots and Daikon ( squeezed dried). Daikon turnip, peeled and half of the daikon shredded: 1. Asia cabbage, finely shredded: 2 cups. Bell pepper: 3 ( mix colors), use half of each only ( Seedless). Bean sprouts: 2 cups. Purple cabbage ( finely shredded): 1 cup. 5 lime leaves ( Julienne). 3 tablespoons Vietnamese coriander - Rau Ram (chopped). Mix well.
• When you're ready to serve: Add all the chopped herbs and seeds in the list bellow into the mixed vegetable bow above:.
• Vietnamese mint leaves, chopped: 3 tablespoon.
• Celery leaves: 2 sprigs, thinly sliced celery.
• Ngò gai : 3 sprigs, chopped.
• Fresh coriander (cilantro) leaves, finely chopped: 1/2 cup.
• Thai basil, chopped: 3 tablespoons.
• Sesame seeds: 2 tablespoons.
• Chopped roasted peanuts: 1/2 cup.
• Pour salad sauce slowly into the mixed vegetable bow, not pour all the sauce, please, you have to check the salinity, light, sour, sweet, taste characteristics again and make sure everything are ok. Toss well, more salt (if needed) and Chilli( if you want).
• Dressing and topping:.In a larger plate, use hand or clamp, chopsticks, pour the salad into it and sprinkle the peanuts around. Set a few sprigs of celery leaves, fresh coriander (cilantro) leaves, on top.
• Is the salad setting on a white plate and you still want it to have great look? Just trim a horn chilli or a large tomato to shape it become a flower, plug it on top of the salad.
• If you don't have enough vegetable? Try to make chicken salad in a simple way, the previous artice that I wrote.
• Vietnamese Chicken Salad is a great salad and for me it takes 35 to 40 minutes to complete. You may feel it look quite difficult, but it's really simple. Be patience and don't give up.
• Eat with chopsticks and enjoy!

VIETNAMESE CHICKEN NOODLE SALAD

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.

VIETNAMESE CHICKEN SALAD

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.

VIETNAMESE-STYLE CHICKEN SALAD ROLLS

Steps:

• In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
• In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
• Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
• Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
• Check the rice paper rounds and use only those that have no holes.
• Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
• Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
• Fold in the ends and continue rolling.
• Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
• Make 9 more rolls in same manner.
• To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
• The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.

VIETNAMESE CABBAGE AND CHICKEN SALAD

Steps:

• directions Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

VIETNAMESE CHICKEN SALAD

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.

VIETNAMESE GRILLED CHICKEN SALAD

Steps:

• Soak vermicelli, if using, in a bowl of cold water for 15 minutes. Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 tablespoons of the vinegar, and fish sauce. Stir well to dissolve sugar. Set aside.
• Bring a pot of lightly salted water to a boil. Drain vermicelli and add to boiling water; cook for 2 minutes. If using somen, add dry noodles to boiling water and cook for 3 minutes. Drain noodles and transfer to a bowl of cold water. Set aside.
• Peel carrots and, using a sharp zester, cut into long, thin threads. Use a vegetable peeler to "peel" entire cucumber into long, thin strips. Cut strips lengthwise into thinner strips, about 1/4 inch wide.
• Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a mixing bowl and toss with remaining vinegar. Set aside.
• Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use. Place breasts between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer or cleaver, pound breasts 1/4 inch thick.
• Heat grill or grill pan and brush with oil. Season chicken on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side. Remove from grill and allow to sit for 1 to 2 minutes.
• Drain noodles well. Divide salad mixture among 4 plates. Top each with a quarter of the noodles. Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads. Set out fish-saucemixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.