Vietnamese Chicken and Mint Salad
by Nigella. Featured in NIGELLA BITESIntroduction
When it comes to chicken, I am very much a thigh than a breast person, but this salad makes me happily relish the white meat. Indeed, I am always happy to roast a chicken, eat the brown meat, and leave the chicken breast to be stashed in the fridge just for this. But obviously, you can use whatever leftover chicken you have; it's also lovely with some small, cooked prawns or little brown shrimp.
This does make a lot, but I find it all too easy to get through!
For US cup measures, use the toggle at the top of the ingredients list.
When it comes to chicken, I am very much a thigh than a breast person, but this salad makes me happily relish the white meat. Indeed, I am always happy to roast a chicken, eat the brown meat, and leave the chicken breast to be stashed in the fridge just for this. But obviously, you can use whatever leftover chicken you have; it's also lovely with some small, cooked prawns or little brown shrimp.
This does make a lot, but I find it all too easy to get through!
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 2-4
- 1 hot thai chilli (seeded and minced)
- 1 fat clove garlic (peeled and minced)
- 1 tablespoon granulated sugar
- 1½ teaspoons rice wine vinegar
- 1½ tablespoons fresh 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 teaspoons rice wine vinegar
- 1½ tablespoons fresh 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
- 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.
- Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
- Pour over the onion-soused, chilli-flecked dressing and toss very well — slowly and patiently — so that everything is combined and covered thinly.
- Taste to see if you need salt or pepper.
- Serve on a flat plate with maybe a bit more mint chopped on top.
- 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.
- Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
- Pour over the onion-soused, chile-flecked dressing and toss very well — slowly and patiently — so that everything is combined and covered thinly.
- Taste to see if you need salt or pepper.
- Serve on a flat plate with maybe a bit more mint chopped on top.
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Show more commentsDelicious! I used some Aleppo pepper flakes for the chili, a bag of already washed and shredded kale/cabbage/carrot mix (225 gr.) and cilantro in place of the mint. Made a really nice flavorful and easy dinner for two!
This recipe feels like more than the sum of its parts. I was very surprised with how much I enjoyed it the first time. The dressing is key.
This was really nice, despite my worries about the amount of mint! My husband, who’s usually a tad reluctant with these kind of recipes, also enjoyed it and even suggested doing it with leftover roast lamb! I’m not sure how authentic that would be but definitely worth a try!
So delicious! Refreshing but really satisfying. I add in fried tofu too if I don't have leftover chicken around.
Just made this. It was lovely but next time will add the grated lime zest as the lime flavour was very subtle. I'll also be making it for a starter, probably using prawns instead of chicken.
Good with bean sprouts.
My sister-in-law is Vietnamese and taught me this salad fifty-years-ago. This recipe is extremely close to her version and is one of my absolute favorites to make in the summer because it's so refreshing and healthy.
One of my favorite recipes from Nigella Bites. I've made this so many times over the years. It's the best!!
This is a delicious remedy for that post Christmas, too much rich food feeling... or any other time you fancy something crisp and refreshing . Love the mint.
I made it today and was so happy with this refreshing and tasty salad. Funny I don’t always use raw cabbage for my salads but I definitely will now. I also added a sweet red pepper, dash of turmeric powder and sesame oil. Thanks Nigella!!
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!!!
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.