Vietnamese Chicken and Mint Salad
Serves 3·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeSummer
Ingredients
| 1 | chilli, preferably a hot Thai one(seeded and minced) | |
| 1 | fat garlic clove(peeled and minced) | |
| 1/2 | tablespoon | sugar |
| 1 1/2 | teaspoons | rice vinegar |
| 1 1/2 | tablespoons | lime juice |
| 1 1/2 | tablespoons | Vietnamese or Thai fish sauce (nuoc nam or nam pla) |
| 1 1/2 | tablespoons | vegetable oil |
| 1/2 | medium | onion(finely sliced) |
| black pepper | ||
| 200 | g | white cabbage(shredded) |
| 1 | medium | carrot(shredded, julienned or grated) |
| 200 | g | cooked chicken breast(shredded or cut into fine strips) |
| 40 | g | mint(stemmed weight) |
Method
1.In a bowl, combine the chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste.
2.Put to one side for half an hour.
3.In a big plate or bowl, mix the cabbage, carrot, chicken and mint.
4.Pour over the onion-soused, chilli-flecked dressing and toss very well - slowly and patiently - so that everything is combined and covered thinly.
5.Taste to see if you need salt or pepper. Serve on a flat plate with maybe a bit more mint chopped on top.
Recipe Notes
AI · may be inaccurate
Origin
Adapted from The Best of Nicole Routhier
Substitutions
- vegetable oil → none (to feel more virtuous)
- large cabbage → baby cabbages (easier to handle)
Tips
The dressing needs to steep for half an hour. You can use ready-cooked chicken or leftovers. Leftovers can be stored in the fridge for a day or two.
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