Chicken And Herb Salad With Nuoc Cham Food

VIETNAMESE CHICKEN SALAD

Vietnamese Chicken Salad image

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

Number Of Ingredients 17

Ingredients

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
1/2 red onion (, very finely sliced (so it's floppy))
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
1 large carrot (, peeled then julienned (I use a shredder))
1 large chilli (, deseeded then julienned, optional (Note 3))
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce ((sub light or all purpose soy sauce))
1/4 cup canola oil ((or vegetable, grapeseed, peanut))
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

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

CHICKEN AND HERB SALAD WITH NUOC CHAM

Chicken and Herb Salad With Nuoc Cham image

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Provided by Yewande Komolafe

Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course

Time 5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons granulated sugar
1 garlic clove, minced
1 bird's-eye chile or other small hot chile, minced with seeds
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons fish sauce
3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2 cups thinly sliced red or green cabbage
1 small English cucumber, thinly sliced (about 1 1/2 cups)
1 medium bell pepper (any color), thinly sliced
1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1 loosely packed cup Thai or sweet basil leaves
1 loosely packed cup mint leaves
1/2 cup crispy fried shallots or onions, store-bought or homemade

Steps:

In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

NUOC CHAM

Nuoc Cham image

A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it's served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.

Provided by Yewande Komolafe

Categories sauces and gravies

Time 5m

Yield About 3/4 cup

Number Of Ingredients 5

Ingredients

2 tablespoons granulated sugar
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 garlic clove, minced
1 to 2 bird's-eye chiles, minced with seeds

Steps:

In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.

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