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Recipe: Vietnamese Chicken Salad By Asian Food Channel

Here’s a refreshing Vietnamese chicken salad, chock-full of vitamins!


Serves 4 people

  • 300 g cooked chicken meat
  • ½ round cabbage
    Finely sliced
  • 2 large carrots
    Peeled and finely sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • ½ cup Thai basil leaves
  • 100 ml lime juice
  • 80 g caster sugar
    Substitute with fine white sugar
  • 100 ml fish sauce
  • ½ tsp garlic
  • 1 large red chilli

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Step 1 – Make salad dressing and arrange salad ingredients

  • In a bowl, mix lime juice, 80 g caster sugar, 100 ml fish sauce, ½ tsp minced garlic and red chili. Stir until sugar has dissolved. Season to taste as needed

You can substitute herbs and vegetables to any others of your liking.

  • In a bowl, arrange cooked shredded chicken, cabbage, sliced carrots, mint leaves, coriander leaves and Thai basil leaves together with the dressing.

For some variety and colour, you can replace shredded chicken with grilled chicken pieces.

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