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Vietnamese Chicken and Mint Salad

by . Featured in NIGELLA BITES
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Introduction

Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in the fridge I suggest you use that.

This makes a lot, but I find it's very easy to get through - and it stays in the fridge for a day or two to provide instant midnight pickings of a not-too-injurious sort.

Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in the fridge I suggest you use that.

This makes a lot, but I find it's very easy to get through - and it stays in the fridge for a day or two to provide instant midnight pickings of a not-too-injurious sort.

Vietnamese Chicken and Mint Salad
Photo by Francesca Yorke

Ingredients

Serves: 2-4

Metric Cups
  • 1 hot thai chilli (seeded and minced)
  • 1 fat clove garlic (peeled and minced)
  • 1 tablespoon granulated sugar
  • 1½ tablespoons rice wine vinegar
  • 1½ tablespoons lime juice
  • 1½ tablespoons thai fish sauce (nam pla) (or nuoc nam)
  • 1½ tablespoons vegetable oil
  • ½ medium onion (finely sliced)
  • black pepper
  • 200 grams shredded white cabbage
  • 1 medium carrot (shredded or grated)
  • 200 grams cooked chicken breasts (shredded or cut into fine slices)
  • 1 fat bunch of mint (about 40g / 1½ cups leaves) finely chopped
  • 1 hot thai chile (seeded and minced)
  • 1 fat clove garlic (peeled and minced)
  • 1 tablespoon granulated sugar
  • 1½ tablespoons rice wine vinegar
  • 1½ tablespoons lime juice
  • 1½ tablespoons thai fish sauce (nam pla) (or nuoc nam)
  • 1½ tablespoons vegetable oil
  • ½ medium onion (finely sliced)
  • black pepper
  • 3 cups shredded white cabbage
  • 1 medium carrot (shredded or grated)
  • 8 ounces cooked chicken breasts (shredded or cut into fine slices)
  • 1 fat bunch of mint (about 40g / 1½ cups leaves) finely chopped

Method

  1. In a bowl, combine the chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste. Put to one side for half an hour.
  2. Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
  3. Pour over the onion-soused, chilli-flecked dressing and toss very well - slowly and patiently - so that everything is combined and covered thinly.
  4. Taste to see if you need salt or pepper.
  5. Serve on a flat plate with maybe a bit more mint chopped on top.
  1. In a bowl, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste. Put to one side for half an hour.
  2. Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
  3. Pour over the onion-soused, chile-flecked dressing and toss very well - slowly and patiently - so that everything is combined and covered thinly.
  4. Taste to see if you need salt or pepper.
  5. Serve on a flat plate with maybe a bit more mint chopped on top.

Tell us what you think

What 8 Others have said

  • I do a similar version, but I include sliced sugar peas, spring onions, mint leaves , coriander and even shredded raw brussel sprouts... I omitted the chilli and have it with roast or poached belly pork, roast chicken, shrimp (king prawns), poached/roast turkey breast, or even marinated tofu... its a moveable feast!!!

    Posted by Clodah on 12th June 2018
  • This salad is absolutely divine. I've made it a few times and sometimes cut corners when I didn't have certain of the ingredients. It never worked as well as the original so I'd stick to Nigella's recipe. It's one of my `forever' summer supper dishes now.

    Posted by romytennis on 31st May 2018
  • This salad was absolutely awesome and tasty.. I made it for my homescience practical and every one loved it!!!

    Posted by Sthabah on 8th April 2018
  • I love this salad, it has been a family staple for years now. Although my husband claims he can't cut the cabbage the right way so I have to make it, it's so easy I'm happy to! It's light but strong on flavour, so tasty!

    Posted by MiniWhiskMad on 28th November 2016
  • We love this salad. Even though there seems to be loads of mint when chopping, it is not overly minty at all. I love how the onions soften down as though they have been slowly stirred on the stove. This is a fantastic, fresh salad. Best enjoyed nearing the end of winter, as a welcome to the coming warmth of spring!

    Posted by b.thomasina on 22nd September 2015
  • If you make a big batch of this its delicious the next day made into rice paper rolls with chilli dipping sauce

    Posted by tanfive5 on 19th January 2015
  • Yum-my!!! Admittedly I made it a wee bit more fiery, and it was bliss! For a change, I followed instructions around leaving the dressing and onions alone for a half hour and they were gorgeous. Nice and spicy and not a hint of any raw onion bitterness. I used red onion. Top salad!

    Posted by Turnersmill on 14th September 2014
  • I have made this salad many times and each time it's a real delight! It's fresh and light and still satisfying. I do use a bit more vinegar and lime juice/fish sauce than stated in the recipe though! Even though the quantities are for 4 people, my husband and I scoff the lot in one seating! Thank you for a fairly healthy but beautiful salad. Monaco

    Posted by Monaco on 7th April 2013
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