Vietnamese chicken salad

Mix chicken through a delicately spiced mix of herbs to enjoy this fresh Vietnamese salad
By Uyen Luu
Vietnamese chicken salad
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the chicken

  • 3 chicken thighs, skinned and weighing 460g
  • 1 litres water
  • 1 chicken stock cube

For the pickled onion

  • 1 medium red onion, finely sliced
  • 3 tbsp cider vinegar
  • 3 tbsp caster sugar

For the salad

  • 250 g carrots, julienned
  • 200 g daikon radish, julienned
  • 2 tbsp cider vinegar
  • 1 tbsp caster sugar
  • 20 g coriander, coarsely chopped
  • 15 g mint, coarsely chopped
  • 15 g Vietnamese mint, coarsely chopped
  • 70 g banana blossom, ready shredded (optional)

For the dressing

  • 2 Bird's Eye chillies, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1.5 tbsp sugar
  • 2 tbsp cider vinegar
  • 2 tbsp fish sauce
  • 3 tbsp salted, roasted peanuts, crushed or blended

Tips and Suggestions

Daikon is a long white crunchy vegetable from the radish family, similar in appearance to fresh horseradish but with a lighter, peppery taste - find it at a good greengrocer.


1. Put the chicken thighs in a pot with a lid with 1 litre of fresh cold water and bring to the boil. After about seven minutes, remove the scum that surfaces, then add a stock cube and leave it to cook for 30 minutes.

2. For the pickled onion: Place the red onion in a bowl with vinegar, sugar and a pinch of salt and pepper, mixing occasionally.

3. For the salad: Place the carrots and daikon in a salad bowl. Mix in cider vinegar and sugar. Put the herbs together in a separate bowl.

4. For the dressing: Mix all the ingredients for the dressing together in a separate bowl.

5. When the chicken is cooked, leave to rest for 5-10 minutes. De-bone the meat and tear along the grain into strips. Add the chicken strips to the carrot and daikon mixture. Drain off the pickled onion and add it to the bowl. Add the dressing and the chopped herbs. Mix well together.

6. Garnish with a few sprigs of coriander and mints and a sprinkle of peanuts. Serve with prawn crackers.

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