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
CHICKEN SUMMER ROLLS
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 rolls or 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF
These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tradtional South East Asian condiment that is served with the salad rolls.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 33
Steps:
- Assemble all ingredients and let stand in a bowl that it may be presented in later.
- To Assemble and Serve:
- Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
- Have your fillings ready and seasoned.
- Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
- Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
- Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
- Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
- Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
- Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.
VIETNAMESE SALAD ROLLS
Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)!
Provided by horseplay
Categories Lunch/Snacks
Time 20m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
- In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
- Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
- Repeat for remaining wrappers.
- In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.
Nutrition Facts : Calories 124.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 259.1, Carbohydrate 17.7, Fiber 1.6, Sugar 4.1, Protein 6.1
VIETNAMESE SALAD ROLLS
A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
Provided by Claudine
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
- Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
- In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
- Serve the spring rolls with the warm dipping sauce.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g
More about "vietnamese style chicken salad rolls food"
NON-FRIED SPRINGS ROLLS WITH VIETNAMESE CHICKEN AND …
From halfbakedharvest.com
4.7/5 (19)Total Time 42 minsCategory Appetizer, SnackCalories 237 per serving
- In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
- Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
- For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.
VIETNAMESE SUMMER ROLLS WITH CHICKEN - AHEAD OF THYME
From aheadofthyme.com
Reviews 1Calories 243 per servingCategory Appetizer
VIETNAMESE-STYLE CHICKEN SALAD - MARION'S KITCHEN
From marionskitchen.com
5/5 (3)Servings 4Cuisine VietnameseEstimated Reading Time 3 mins
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN - THE …
From thewoksoflife.com
VIETNAMESE SALAD ROLLS WITH PEANUT DIPPING SAUCE
From aheadofthyme.com
VIETNAMESE CHICKEN SALAD BOWL RECIPE | KITCHN
From thekitchn.com
VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF
From onceuponachef.com
OPEN-FACE SANDWICHES WITH VIETNAMESE CHICKEN SALAD - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN | RECIPETIN EATS
From recipetineats.com
VIETNAMESE RICE PAPER ROLLS | RECIPETIN EATS
From recipetineats.com
CAULIFLOWER SALAD SANDWICHES RECIPE - NYT COOKING
From cooking.nytimes.com
VIETNAMESE CHICKEN SALAD - AHEAD OF THYME
From aheadofthyme.com
CHICKEN SALAD SUMMER ROLLS - VIETNAMESE-STYLE SALAD …
From youtube.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
VIETNAMESE SALAD ROLLS - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
VIETNAMESE SALAD ROLLS - ALL WAYS DELICIOUS
From allwaysdelicious.com
VIETNAMESE CHICKEN SALAD RECIPE WITH DRESSING - WHITE ON RICE …
From whiteonricecouple.com
THE 10 MOST POPULAR RECIPES WE SHARED ON INSTAGRAM IN APRIL
From allrecipes.com
VIETNAMESE ROAST CHICKEN & SALAD ROLLS RECIPE - TODAY'S PARENT
From todaysparent.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love