Photo: Vietnamese Chicken and Mint Salad Recipe
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
Directions
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.
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By Kwistina
on September 02, 2012
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This was absolutely wonderful with one exception-the sauce was very acidic. My husband, who is Vietnamese, had me add a half cup of sugar to the dressing, which made it exactly like it tastes in the restaurants, and more appetizing to his palate. Otherwise, this was very easy to make and tasted great!
By mgodkin_474659
LA, CA
on May 16, 2012
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This recipe is good but a little short of great. I followed the recipe pretty closely, but subbed Sriracha for the Thai chili because it's what I had on hand. Also, I didn't have any mint and I know that's a big part of this salad. The dressing was borderline too acidic (comparing to the dish I order at Vietnamese restaurants. I will make this salad again because it's healthy and tasty, but will play with the dressing a little to try to get the flavor just right.
By rks12
on May 16, 2012
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This was simple and absolutely delicious. Looking forward to a lot of picnics with this.
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