Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.
  2. In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. Stir in onions, cover and let steep at room temperature 30 minutes.
  3. Blanch bean sprouts in boiling water. Drain and refresh with cold water.
  4. In large bowl combine chicken, bean sprouts, cabbage and cilantro.
  5. Add sauce and toss to mix well.
  6. Grind black pepper over top and garnish with cilantro

Reviews

(2)
Most Helpful

A very nice change from the boring mayoniase based salad. Love the heat.

Kathleen Nelson July 09, 2001

The recipe was amazingly delicious, especially for something with almost no fat. I was in a hurry, so I used a roasted chicken from my supermarket. I also used a tablespoon of Vietnamese chile/garlic paste instead of the serranos and garlic.

DixonPDX March 19, 2003

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