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Learn how to make this amazing Vietnamese chicken salad that has the most incredible flavour, aroma, texture and colour. In this recipe, ill run you through the important preparation and cooking techniques that are not only needed for this recipe but thousands of others. Along with making the salad, we will be poaching, pickling, making salad dressings and using the most important knife skills. Most of the time salads get disregarded as the word “salad” can turn people off but I can guarantee this Vietnamese chicken salad will change your mind about that and who knows, this could be the start of new beginnings.

Vietnamese Chicken Salad

(1.1lbs) - Chicken Breast

Carrot, Julienned

Flakes

½ Tbsp (30 grams) - Caster (Fine) Sugar

White

(2.8 ounces) - Bean Sprouts (Mung Beans)

(2.8 ounces) - White Cabbage, Shredded (Chiffonade)

(2.8 ounces) - Red Cabbage, Shredded (Chiffonade)

(0.5 ounces)

(0.5 ounces) - Coriander (Cilantro)

(1.4 ounces) - Peanuts, Chopped & Roasted

Fried Shallots To Serve

½ Tbsp (50 milliliters) - Fish Sauce

Water

½ Tbsp (47 grams) - Caster (Fine) Sugar

Lime, Reserve Remaining Half To Serve

Kaffir Lime Leaves

Garlic Clove, Crushed

Long Red Chilli, Thinly Sliced

Preheat Oven

Preheat oven to 180°c-350°f. Line a baking tray with parchment paper.

Make Dressing

Place all of the Vietnamese dressing ingredients into a saucepan over high heat. Bring to a simmer to melt the sugar, remove from the heat &amp; allow to cool down for 15 minutes before placing it in the fridge to cool completely. (Make sure the dressing is cold before pouring it over the salad)

Roast Nuts

Roughly chop the peanuts, place them onto the prepared baking tray &amp; roast for 6-7 minutes or until lightly golden. Remove &amp; allow to cool down.

Poach Chicken

Bring a saucepan of salted water to a boil &amp; add in the chicken breasts. Bring back to a boil then reduce the heat to medium &amp; simmer for 10 minutes. Remove the saucepan from the heat &amp; allow the chicken to rest in the water for 6 minutes or until cooked through (internal temperature of 73°c-163°f). Remove &amp; allow to slightly cool down.

Pepare Vegetables

In the meantime place the julienned carrot into a mixing bowl. Add in the rice wine vinegar, salt &amp; sugar then mix well to coat the carrot. Add in the thinly sliced white or red onion along with the bean sprouts (mung beans) &amp; let sit for 10 minutes to slightly pickle. Drain from the pickling brine &amp; discard the liquid (or keep it &amp; reuse).

Assemble &amp; Serve

Thinly slice the poached chicken into strips &amp; tear it into bite-sized pieces. Place the chicken &amp; all of the other ingredients into a mixing bowl except the peanuts &amp; fried shallots. Mix to combine well &amp; serve into bowls or plates. Garnish with peanuts and fried shallots. Dig in.

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Vietnamese Chicken Salad

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