Saucepan@saucepan · Shared this recipeFollowVietnamese · sideVietnamese Chicken SaladThis is a Vietnamese chicken salad with grilled chicken, fresh herbs, and a fish sauce dressing, served over shredded cabbage.total1 hr 5 minprep30 mincook15 minservings6Original recipe on whiteonricecouple.comKeep this recipeAdd a copy of Vietnamese Chicken Salad to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 lb boneless, skinless Chicken1 tbsp Vegetable Oil, or Grape Seed oil1 tbsp Fish Sauce ), (or soy sauce3 clove Garlic, , crushed or finely minced1 tbsp grated or minced fresh Gingerfresh ground black pepper, , to taste3 tbsp Fish Sauce0.25 cup Water2 tsp grated fresh Ginger2 clove Garlic, , finely minced or crushed1 Red Chilies, , minced2 tbsp fresh Lime Juice, or more to taste2 tsp Sugar, , or sugar substitute2 tsp rice vinegar, , optional6 cup thinly shredded or chopped cabbage ), (regular or napa1 cup chopped fresh herbs: rau ram, Vietnamese coriander, mint, basil, and/or cilantro0.25 cup shredded or julienned Carrots0.25 cup crushed, roasted Peanuts0.25 cup fried Shallots, , Optional2 tbsp fried Garlic, , Optional0.25 cup Pickled Red Onions, , OptionalStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, combine the 1 pound of chicken, 1 tablespoon (15 ml) vegetable oil, 1 tablespoon (15 ml) fish sauce, minced garlic, 1 tablespoon (15 ml) grated ginger, and fresh ground black pepper. Stir to coat the chicken in the marinade.2Step 2: Cover the chicken and let it marinate in the fridge for about 1 hour.3Step 3: Heat a grill or heavy-bottomed skillet over medium-high heat. Cook the chicken until browned and cooked through, usually 3-4 minutes per side.4Step 4: Let the chicken cool, then shred or chop it.5Step 5: In a medium bowl or large jar, combine all dressing ingredients: 3 tablespoons (45 ml) fish sauce, 1/4 cup (60 ml) water, 2 teaspoons (10 ml) grated ginger, minced garlic, minced chilies, 2 tablespoons (30 ml) lime juice, 2 teaspoons (10 ml) sugar, and 2 teaspoons (10 ml) rice vinegar. Stir well until the sugar completely dissolves. The dressing can be refrigerated for up to 1 month.6Step 6: Shred or chop the cabbage, herbs, and carrots. Roughly chop the peanuts if desired.7Step 7: In a large bowl, combine the shredded cabbage, chopped herbs, and shredded carrots. Add the chicken and toss to combine.8Step 8: Add fish sauce dressing to taste just before serving. Top with peanuts and optional fried shallots, fried garlic, and/or pickled onions if using, then serve.getsaucepan.com/r/2d530d5b-1c7a-4f47-8a64-42921be4bdc2 · Original: https://whiteonricecouple.com/vietnamese-chicken-salad/
