VIETNAMESE CHICKEN AND MINT SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
VIETNAMESE CHICKEN SALAD
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.
Provided by Nagi
Categories Salad meal
Number Of Ingredients 17
Steps:
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
VIETNAMESE CHICKEN SALAD
Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.
- In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
- In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Nutrition Facts : Calories 312 g
VIETNAMESE CHICKEN AND MINT SALAD
This comes from Nigella Lawson. I have tried it several times now, it is very good as a take to work lunch. I substitute Splenda for the sugar, and it is only 3 weight watcher points.
Provided by Carianne
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
- Combine cabbage, chicken, carrot, and mint in a separate large bowl.
- Pour dressing slowly over the salad and mix well.
- Season with salt and pepper if needed, and garnish with additional mint.
Nutrition Facts : Calories 149.1, Fat 8, SaturatedFat 1.4, Cholesterol 29.4, Sodium 568.4, Carbohydrate 8, Fiber 2.1, Sugar 4.3, Protein 12.1
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GOI GA (CRUNCHY VIETNAMESE CHICKEN SALAD) - FOOD & WINE
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5/5 Total Time 45 mins
- In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
- Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
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5/5 (3)Category Midweek Meal RecipesCuisine Vietnamese RecipesTotal Time 25 mins
- Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.
- For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
- Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.
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