Vietnamese chicken salad recipe with cabbage

Issy Croker

This is good for leftover roast chicken. The rice vermicelli are optional, but make it into a more substantial dish for 6; if you leave them out, the salad will serve 4.

Ingredients

For the pickled carrots

  • 250ml just boiled water
  • 135g caster sugar
  • 250ml rice vinegar
  • 240g carrots, cut into matchsticks

For the dressing

  • 4tbsp caster sugar
  • 4tbsp lime juice
  • 6tbsp fish sauce
  • 1-2 bird’s eye chillies, halved, very finely sliced (deseeded or not, depending on
  • how much heat you want)

For the salad

  • 375g cooked skinless chicken, torn
  • 600g round or pointed cabbage, halved, core removed and shredded
  • 250g freshly cooked rice vermicelli noodles, cooled
  • 50g coriander leaves
  • 30g mint leaves

To serve

  • 50g roasted unsalted peanuts, roughly chopped
  • 1 bird’s eye chilli (optional)

Method

  1. Mix together the water, caster sugar and vinegar until the sugar dissolves. Allow to cool, then add the carrots. Leave for about 40 minutes, so they become lightly pickled.
  2. To make the dressing, mix the sugar with the lime juice, fish sauce and chillies. Stir well to dissolve the sugar. If you are going to serve this dish with the noodles, add 125ml water. If you are not, just add about 3tbsp water.
  3. Drain the carrots. Add to a bowl, with the chicken and cabbage, and enough dressing to coat everything, then toss. Divide between 6 bowls. Add the noodles to one half of each bowl, ladle over some of the dressing. Top with a handful of herbs, then scatter with peanuts and chopped chilli, if using.