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Vietnamese chicken salad

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 1.5L (6 cups) cold water
  • 1 brown onion, halved
  • 6 black peppercorns
  • 2 (about 200g each) single chicken breast fillets
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 60ml (1/4 cup) rice vinegar
  • 1 tablespoon caster sugar
  • 2 teaspoons fish sauce (see note)
  • 1 long fresh red chilli, deseeded, finely chopped
  • 4 cups shredded white cabbage
  • 1 red onion, halved, thinly sliced
  • 1 large carrot, peeled, cut into 6cm-long matchsticks
  • 1 cup fresh mint leaves


  • 1
    Place the water, onion and peppercorns in a saucepan and bring to the boil. Add the chicken and cover with a lid. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool completely.
  • 2
    Place the snow peas in a small heatproof bowl. Cover with boiling water. Set aside for 30 seconds to soak. Refresh under cold running water. Drain.
  • 3
    Place the vinegar, sugar, fish sauce and chilli in a small bowl and stir until the sugar dissolves.
  • 4
    Finely shred the chicken. Place the chicken, snow peas, cabbage, red onion, carrot and mint leaves in a large bowl. Add the dressing and toss to combine. Divide among serving bowls to serve.

Source: taste.com.au


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