Vietnamese Chicken Salad


Vietnamese Chicken Salad


  • ¼ cup (60ml) fish sauce
  • ¼ firmly packed cup (50g) brown sugar
  • Long red chilli (remove seeds for less heat), finely chopped
  • tsp grated fresh ginger
  • 1 small garlic clove, chopped
  • 100ml fresh lime juice


  1. For the dressing, place the fish sauce and sugar in a small saucepan over low heat and cook, stirring, for 1-2 minutes until combined and the sugar has dissolved.
  2. Place in a blender with the chilli, ginger and garlic and blend until smooth. Stir in the lime juice and season with salt and pepper.
  3. Combine the chicken, carrot, cabbage, onion, cucumber, chilli and most of the spring onion and herbs. Pour over half the dressing, toss well and divide among serving bowls.
  4. Garnish with peanuts, if desired, and remaining spring onion and herbs. Drizzle over the remaining dressing to serve. Serves 4-6.
From the book delicious. Fresh by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Vietnamese Chicken Salad

Carrots Loose (each)

$0.49 ea

Cabbage Chinese (half)

$3.49 ea

Onions Spanish (each)

$0.83 ea

Cucumber Lebanese (500g)

$2.00 ea

Chillies Hot Long Red (min 200g)

$4.00 ea

Onions Spring (bunch)

$5.69 ea

Basil Thai (bunch)

$3.99 ea

Mint (bunch)

$2.99 ea

Coriander (bunch)

$3.49 ea

Yummy - Peanuts Unsalted (500g)

$3.49 ea

Ayam - Fish Sauce (210ml)

$3.49 ea

Csr Brown Sugar 500g

$3.29 ea

Ginger (min 100g piece)

$2.80 ea

Garlic (head)

$2.24 ea

Limes (each)

$1.19 ea

Chicken - Whole Free Range (1kg-1.7kg) Hazeldenes

$13.58 ea

Carrots Purple (each)

$0.67 ea

Chicken - Whole Free Range (1.2kg-1.8kg) Hazeldenes

$10.78 ea