Vietnamese Chicken Salad Recipe: Healthy and Delicious
Greetings, my dear friends and fellow food enthusiasts! I invite you to indulge in my newest culinary creation – the Vietnamese chicken salad recipe that is sure to tantalize your taste buds and leave you longing for more. As a chef specializing in Vietnamese and Asian cuisine, I have poured my heart and soul into crafting an exquisite fusion of flavors that will take your senses on a journey through the rustic countryside of Vietnam.
This salad is not just any ordinary salad. It combines the bold and aromatic spices of Vietnam with the freshest and most vibrant vegetables and herbs available, such as purple cabbage, bean sprouts, bell peppers and daikon radish. The combination of textures and aromas is truly unique – crisp, crunchy, silky smooth and deeply flavorful all at once.
My hope is that this recipe will bring you joy and a sense of adventure while delighting you with its bold taste. Whether you are a seasoned cook or a novice, this recipe is easy to follow and will be sure to impress your friends, family or guests. So why wait? Let’s dive into the ingredients list so that we can begin preparing this heavenly dish together!
Why You’ll Love This Recipe
Dearest reader,
Allow me to persuade you to try this Vietnamese chicken salad recipe. It is a delightful combination of fresh ingredients that are sure to please your taste buds.
Firstly, the chicken breasts in this salad are marinated in fish sauce, lime juice, and chili garlic sauce, which infuses the meat with a delicious blend of flavors. When paired with the shredded cabbage, purple cabbage, bean sprouts, bell peppers, daikon radish, and carrots – this salad is mouth-watering!
Secondly, the salad dressing mix contains fish sauce, fresh lime juice, and sugar. The dressing is what makes this dish authentic Vietnamese. The flavors are reminiscent of the streetside food stalls in Hanoi. It’s easy to make – only requiring six ingredients – yet still packs a punch.
Lastly, one of my favorite aspects of this recipe is how customizable it is. You can swap certain ingredients to your preference or adjust the spice level according to your liking.
Trust me when I say that you’ll love this recipe. It’s a dish that can transport you straight to Vietnam with just one bite – all while being made in the comfort of your own home.
Ingredient List
- Boneless, skinless chicken breast halves – 2
- Fish sauce – 3 tablespoons
- Lime juice of 1-2 limes
- Rice vinegar – 1/4 cup
- Sugar – 1/4 cup
- Garlic cloves, minced – 3
- Red chili pepper, seeded and finely chopped – 1/2
- Carrots, peeled and shredded – 1/2 cup
- Daikon radish, peeled and shredded – 1/2 cup
- Cucumber, peeled and seeded, cut into julienne strips – 1/2 seedless cucumber
- Bell peppers, seeded and julienne cut – 1/2
- Purple cabbage, thinly sliced – 4 cups
- Fresh ginger, finely grated – 1 tablespoon
- Fresh lime leaves, finely chopped – 3
- Peanut oil or vegetable oil for cooking the chicken
- Salt to taste
For The Dressing Mix:
- Fish sauce – 1 cup
- Fresh lime juice – 3 tablespoons
- Rice vinegar – 1 tablespoon
- Chili garlic sauce or Sriracha sauce – 2 tablespoons
- Sugar – 1/4 cup
For Garnishing:
- Carrots, shredded – 1 cup
- Shredded cabbage – 1 cup
- Bean sprouts – 2 cups
- Coriander sprigs – a small handful
- Thai basil (bai horapha) leaves or regular basil leaves – a small handful
- Rau ram (Vietnamese coriander mint) leaves – a small handful.
In order to make this recipe the best it can be it’s important to prepare all the ingredients correctly. Before starting with the dressing mix and cooking the chicken breasts it’s essential to have everything ready to make the process a lot smoother.
The Recipe How-To
Step 1: Cook the Chicken
The hero of our dish is a juicy and tender chicken breast. To get that perfect texture, you can either grill or boil boneless, skinless chicken breasts. I prefer to grill them for that smoky flavor and beautiful char marks. However, if you want a quick and simple method, boiling the chicken will do just fine.
Step 2: Shred the Chicken
Once the chicken is fully cooked, let it cool for a bit so that you can handle it without burning your fingers. Then use your hands or two forks to shred the chicken into thin strips.
Step 3: Prepare the Vegetables
Wash all of the vegetables thoroughly and pat them dry. Cut them into thin strips or roughly chop them to your liking. For this salad, we’re using purple cabbage, daikon radish, carrots, seedless cucumber, bell peppers, celery, and bean sprouts. You can add more veggies such as sliced red onion or thinly sliced fresh lime leaves if you like.
Step 4: Make the Vietnamese Dressing
The dressing is what brings this Vietnamese chicken salad recipe to life with its tangy, sweet, salty, and spicy flavors. In a mixing bowl, we need to whisk together fish sauce, lime juice, sugar, chili garlic sauce (or minced red chili peppers), and finely chopped garlic cloves until the sugar has dissolved completely.
Step 5: Put It All Together
In a large mixing bowl, combine the shredded chicken with all of the prepared vegetables. Pour in the dressing mix and toss well until everything is evenly coated in that deliciously flavored sauce.
Step 6: Garnish with Fresh Herbs and Peanuts
Top off your Vietnamese chicken salad with some fresh coriander leaves, Thai basil, mint leaves, and peanuts. Don’t forget to serve it with nuoc cham on the side for extra flavor and some extra heat.
Now you can sit back, relax, and enjoy a refreshing and healthy meal that you’ve made from scratch.
Substitutions and Variations
My dearest readers, if you find yourself without some of the ingredients needed for this recipe, fear not! Allow me to share with you my suggestions for substitutions and variations that will still ensure a flavourful dish.
Firstly, if you cannot get your hands on fresh lime leaves or Thai basil, holy basil or mint also work well in this recipe. However, I must say that the fresh lime leaves provide a distinct citrusy aroma that is simply delightful.
Moreover, for those who cannot tolerate fish sauce or would like a vegan option, you may substitute it with soy sauce or tamari sauce. To enhance the flavour of the sauce, add a small amount of vinegar, lime juice, and sugar. Mix these ingredients together then taste and adjust accordingly.
If finding daikon radish proves to be challenging, substitute it with white radish, carrot or turnip. Simply peel and cut these vegetables into thin long strips to create a similar texture as daikon radish.
For some variation on the protein part of this dish, try substituting chicken with pork or shrimp. For vegetarians and vegans, tofu, tempeh or seitan are great options.
Lastly, if you prefer a spicier goi ga (Vietnamese chicken salad), increase the number of red chili peppers to your liking. On the other hand, for those who prefer a milder version, omit or use less chili peppers.
I hope this list of substitutions and variations are helpful in creating your own unique and tasty version of goi ga. Happy cooking!
Serving and Pairing
When it comes to serving and pairing this dish, my suggestion is to let the flavors shine. The crisp texture and bright flavors of the salad blend beautifully with a chilled glass of white wine, such as Sauvignon Blanc, Pinot Grigio, or even Riesling. The acidity in the wine works well with the tangy dressing and spices of the dish.
This Vietnamese chicken salad is perfect for a light lunch or dinner on a hot summer day. It can also be served as an appetizer or side dish for a larger meal. For a complete meal experience, you can add some rice vermicelli noodles to the mix or serve it with roasted chicken or crispy tofu on top.
Whether you’re hosting a casual dinner party or just looking for a light and refreshing meal option, this Vietnamese chicken salad is sure to be a crowd-pleaser. You can serve it in individual bowls with chopsticks and lettuce cups for wrapping, making it both beautiful and interactive.
The freshness of herbs like mint and cilantro make this dish feel like a burst of flavor in your mouth – I recommend adding an extra sprinkle of those on top before serving. This salad pairs well with other dishes from Southeast Asia, such as pad thai, fried egg rolls, and pho noodle soup.
Overall, this Vietnamese chicken salad is versatile enough to serve as an appetizer or main course, pair with various drinks and sides, and satisfy anyone’s tastebuds with its bold flavors and fresh ingredients.
Make-Ahead, Storing and Reheating
As an individual with a passion for Vietnamese and Asian cuisine, I understand the significance of making the time to prepare meals ahead of time. Indeed, there are situations when one may need their dishes on the go, or they may not have sufficient time to make the dinner they desire.
Fortunately, this Vietnamese chicken salad recipe is one that can be prepared beforehand and stored for later use. This salad requires minimal cooking, which makes it perfect for summer. If you choose to prepare it in advance, here are some tips to help you store and reheat it correctly.
When storing this salad, use an airtight container to retain freshness. It will keep well in the refrigerator for up to 3 days. It is vital to store the dressing separately from the salad ingredients as moisture can make some ingredients soggy.
For best results, do not mix the dressing with the shredded cabbage until you are ready to serve. Otherwise, the cabbage will wilt and become less crispy. At serving time, pour just enough dressing as necessary and toss everything together to prevent waste.
If reheating is necessary, please avoid doing so using a microwave oven as that can make some ingredients mushy. Instead, place your salad on a baking sheet and place it into a 350°F preheated oven until heated throughout. However, take note that overcooking will cause discolouration of some ingredients like cilantro or mint.
Overall, this Vietnamese chicken salad is an excellent make-ahead meal option ideal for those busy weeknights or summer barbecues.
Tips for Perfect Results
When it comes to preparing Vietnamese chicken salad, attention to detail and a few simple tips can transform a good dish into a great one. Here are some helpful tips for ensuring your chicken salad turns out perfectly every time.
1. Use fresh ingredients – The flavors in Vietnamese cuisine originate from the use of fresh herbs, vegetables, and spices. As an authentic Vietnamese chicken salad recipe, using fresh lime leaves, coriander sprigs, and mint are essential. Additionally, use fresh ginger and garlic cloves for their potent flavors.
2. Don’t overcook the chicken – Overcooked chicken can be dry and stringy. Instead, cook the boneless skinless chicken breast halves until they’re just cooked through, then shred them before adding them to the salad.
3. Adjust seasoning to taste – While fish sauce is an essential ingredient in traditional Vietnamese cooking, it may be an acquired taste for some. Adjust the amount of fish sauce used according to your preference.
4. Incorporate textures – Bean sprouts, celery, shredded carrots, daikon radish, and thinly sliced purple cabbage add texture to the dish. The addition of peanuts and sesame seeds provides additional crunchiness.
5. Use nuoc cham dressing liberally – The dressing mix composed of fish sauce, lime juice, sugar, garlic sauce, and chili garlic sauce brings all the elements together and gives it an unforgettable flavor that lifts it above ordinary salads.
By following these tips correctly and with care, you’ll create a perfect Vietnamese chicken salad that’s loaded with standout flavors and textures that anyone will love!
FAQ
And now for the frequently asked questions portion of our program. As any chef knows, whether expert or budding amateur, culinary endeavors always come with questions. In this section, we pose common queries that are asked about the Vietnamese chicken salad recipe and give thoughtful answers to help guide you in making the dish of your dreams.
What is Kim Kardashian’s Chinese chicken salad?
To prepare this scrumptious salad, begin by washing and drying some fresh lettuce. Next, you will want to cut the lettuce leaves and arrange them in a large salad bowl. To add some extra flavor and texture, shred some juicy carrots and cooked chicken and toss them into the bowl with the lettuce. Also, chop up some tangy pickled ginger and sprinkle it on top of the salad mix.
Now, it’s time to take things up a notch by topping the salad with some creamy sliced avocado, crispy sprouts, crunchy peanuts, and mouth-watering sesame sticks. Make sure to distribute these ingredients evenly over the salad to create a perfect balance of taste and texture.
Last but not least, drizzle some rich Sesame Tahini Dressing all over the salad mix and give it a thorough toss to coat each ingredient with its luscious flavor. And just like that, your salad is ready to devour and enjoy!
How does Gordon Ramsay make chicken salad?
Let’s get started by extracting the juicy meat from half a roast chicken. To elevate the flavor, we’ll whip up a zesty dressing using 6 tablespoons of extra virgin olive oil and the juice of half a lemon, seasoned with salt and pepper. Let’s not forget to add those delicious pan juices the chicken left behind. Combine the dressing with the meat and marinate it to perfection. Just before serving, add some fresh watercress for an extra texture and mix well to incorporate all the flavors.
What is goi in vietnamese?
Goi ga, also known as Vietnamese chicken salad, is a prominent dish in Vietnamese cuisine. It is a chilled plate consisting of chicken, cabbage, Vietnamese coriander, and crispy shallots, all finished off with nuoc cham sauce. Though the customary ingredients consist of chicken, cabbage, and Vietnamese coriander, there are several versions incorporating other vegetables.
Bottom Line
:
In conclusion, this Vietnamese Chicken Salad recipe is an absolute must-try for anyone who loves flavorful and wholesome dishes. The combination of fresh herbs and spices such as coriander and ginger, along with the tanginess of lime juice and fish sauce, makes this recipe a true masterpiece of Vietnamese cuisine.
Moreover, this salad is incredibly versatile and can be tailored to meet specific dietary requirements or preferences. Whether you prefer roasted chicken, boneless skinless chicken breasts, or even rotisserie chicken, this recipe can accommodate any protein choice. Additionally, the range of vegetables from red onions to purple cabbage offers a colorful array of nutrients that will keep your body healthy and your taste buds satisfied.
Finally, as we all become more aware of the impact our food choices have on the environment, it’s important to celebrate recipes like this one that incorporate a range of plant-based foods. This not only helps reduce our carbon footprint but also increases our intake of vital phytochemicals that are known to protect against chronic diseases.
So what are you waiting for? I encourage you to give this Vietnamese Chicken Salad recipe a try and let me know what you think! It’s the perfect dish to wow guests at a summer barbecue or simply to enjoy on a lazy Sunday afternoon. Bon appétit!
Awesome Vietnamese Chicken Salad Recipe
Ingredients
- 5 chicken breast halves (or 10 chicken thigh fillets)
- 1 tablespoon chili paste
- 1 red chili pepper, put it in a mortar and pestle, and then crush, set aside (Horn peppers)
- 4 tablespoons sugar (rock)
- 2 tablespoons rice wine vinegar
- 6 tablespoons fish sauce
- 4 tablespoons peanut oil (or sesame oil is ok)
- 3 teaspoons salt (or mushroom seasoning salt)
- 2 tablespoons sesame seeds
- 1/2 cup peanuts, chopped roasted
- 3 yellow onions, fried and not too browned (see tips)
- 1 small red onion, thinly sliced lengthwise
- 3 garlic cloves, finely minced
- 1 inch fresh ginger
- 2 limes (or 1 lemon)
- 1 Thai red chili pepper (or 1 small green hot chili pepper, fresh diced) (optional)
- 3 tablespoons Thai basil, chopped
- 3 tablespoons of fresh mint, chopped (Vietnamese mint leavesi)
- 2 celery (2 sprigs, thinly sliced)
- 3 of fresh mint (Cambodia mint, 3 sprigs, chopped, this is fragrant knotweed, called Rau ram in Vietnamese grocery st)
- 3 coriander sprigs, a special one, called Ngo gai, chopped
- 1 seedless cucumber, also thinly sliced in lengthwise (use 1/2- 1 in option)
- 2 carrots, larger, grated (or thinly sliced in lengthwise)
- 1 daikon radish (turnip)
- 2 cups cabbage (Asia cabbage)
- 3 bell peppers, use half of each only (mix colors)
- 2 cups bean sprouts
- 1 cup purple cabbage (finely shredded)
- 5 fresh lime leaves (Julienne)
Instructions
- Tips & Sugesstions:
- Peanuts: In a mortar and pestle, slightly crush the peanuts ( visible pieces of peanuts for a crunchy texture).
- Mushroom seasoning salt brings a very distinct, earthy flavor to the sauce. You can find it at gourmet specialty stores or in most Korean markets.
- Frying onions is quite easy. You have to chop the onion first, and then heat about 1 inch of canola oil in a small skillet. Fry the onion in the hot oil, stirring frequently to prevent the onion from burning until the color is evenly golden brown. Drain the oil on paper towels. Set aside, if you want to make much more at once, you can do it and then keep in a box to use for next time.
- Pickles Daikon and Carrot is great for this salad, so if you have time, please make those pickles ready, you can use them for many different kind of foods.
- Daikon (white radish) is an Asian turnip that looks like a large white carrot. This root is perfect for making broth for the natural sweetness it provides. Discard the root when the broth is ready.
- Vietnamese mint has a very different flavor from regular mint, the taste is much better too. It also has darker vein markings on the leaves.
- Rau ram and ngo gai are Vietnamese coriander leaves, you can find them at the Asian market very easy in Vietnamese grocery store.
- To prevent the herbs from darkening, chop them at the very last minute, toss them into the salad and serve immediately.
- Now you have everything you need, are you sure? Okay! Let's start!
- Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken breasts, 3 tablespoons salt, ginger, white onion, if you could add anymore vegetables which have unami flavor like carrot, leeks, turnips etc…that would be perfect (don’t worry if you don’t have) cook until the chickens are well done.
- Remove the whole chickens from the pot. Let them cool a bit until you can handle them without discomfort and then sliced into thin 5 cm lengths.
- To avoid chicken meat of the fishy taste, wash with warm water, salt and then boil the water before add chicken into the pot.
- Salad sauce: In a bowl, combine: Chili paste: 1 tablespoon (option). Horn pepper or red hot chilli scrushed (to have red color for the sauce). 4 tablespoons chunk rock sugar. 1 tablespoons rice wine vinegar. Lime juice: 4 tablespoons. Fish sauce: 6 tablespoons. 3 Garlic clove finely minced. Hot water: 2 cups. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
- This is not easy to make this sauce. Even with local people.
- Here i will tell you some ways to make a perfect one.
- 1) The best way to do is make a glass of lemonade with sweet taste, add minced garlic, red hot chilli scrushed mixed into the lemonade. Then slowly pour the fish sauce in the salad sauce also test the taste at the same time until it tasted sweet, bitterness, sour, salty.
- 2) You may need follow this second way if this is the first time you make the salad sauce ( 30gr sour juice ( lemon, vinegar), 30gr sugar, 30gr fish sauce, 100gr warm water) galic minced, red hot chilli scrushed.
- If you don't have vinegar, just add more lemon juice.
- It will be more simple for you at the next time, when you got used to it, but need to remember an important tip that always put galic minced, red hot chilli scrushed in the lemonade first, then pour fish sauce on later. So after you are done, galic, chilli will float on and have a beautiful look. If you put the galic minced, red hot chilli scrushed on first, then pour vinegar, lemonade into later? The garlic and chilli will sink to the bottom.
- Dosage depends on individual taste, try to adjust it appropriate as your own taste. The way you feel the best.
- Vegetable: Carrot and Daikon (white radish) grated (mixed with 1 / 2 teaspoon salt, squeeze by hand in 1 minute), then washed out the salt, squeezed them dry, set aside carrot and Daikon.
- In a large bowl, combine: Peanut oil or olive oil is ok: 6 tablespoons. Fried yellow onions (see tips), not too browned: 3 tablespoons. Red onion, thinly sliced lengthwise: 1 small. Lime: 4 needed to make 4 to 6 tablespoons of freshly squeezed lime juice. Seedless cucumber: 1/2. Carrots and Daikon ( squeezed dried). Daikon turnip, peeled and half of the daikon shredded: 1. Asia cabbage, finely shredded: 2 cups. Bell pepper: 3 ( mix colors), use half of each only ( Seedless). Bean sprouts: 2 cups. Purple cabbage ( finely shredded): 1 cup. 5 lime leaves ( Julienne). 3 tablespoons Vietnamese coriander – Rau Ram (chopped). Mix well.
- When you’re ready to serve: Add all the chopped herbs and seeds in the list bellow into the mixed vegetable bow above:
- Vietnamese mint leaves, chopped: 3 tablespoon.
- Celery leaves: 2 sprigs, thinly sliced celery.
- Ngò gai : 3 sprigs, chopped.
- Fresh coriander (cilantro) leaves, finely chopped: 1/2 cup.
- Thai basil, chopped: 3 tablespoons.
- Sesame seeds: 2 tablespoons.
- Chopped roasted peanuts: 1/2 cup.
- Pour salad sauce slowly into the mixed vegetable bow, not pour all the sauce, please, you have to check the salinity, light, sour, sweet, taste characteristics again and make sure everything are ok. Toss well, more salt (if needed) and Chilli( if you want).
- Dressing and topping:.In a larger plate, use hand or clamp, chopsticks, pour the salad into it and sprinkle the peanuts around. Set a few sprigs of celery leaves, fresh coriander (cilantro) leaves, on top.
- Is the salad setting on a white plate and you still want it to have great look? Just trim a horn chilli or a large tomato to shape it become a flower, plug it on top of the salad.
- If you don't have enough vegetable? Try to make chicken salad in a simple way, the previous artice that I wrote.
- Vietnamese Chicken Salad is a great salad and for me it takes 35 to 40 minutes to complete. You may feel it look quite difficult, but it’s really simple. Be patience and don’t give up.
- Eat with chopsticks and enjoy!