Quick 'n Easy Vietnamese Chicken Salad

"This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients."
photo by teresas photo by teresas
photo by teresas
Ready In:




  • Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
  • Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
  • Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
  • Pour the dressing over the salad and toss all the ingredients together until they are well combined.
  • Serve as a light meal, or as a main dish over steamed rice.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. teresas
    What a wonderful refreshing salad. I made as posted with the exception of cooking the bean sprouts I used raw. Loved the flavor with the mint. I couldn't locate Vietnamese mint (OK, I didn't look for it) so used regular mint. This was quick and easy. Thanks for posting. :)
  2. eirego_2000
    I added a little sesame oil to the dressing to give it a nutty flavor...Yum! But, the cabbage is a bit tough raw...I'm wondering if a bit steaming might be good?
  3. KelBel
    This was very delicious. A nice light lunch or dinner. I followed the directions, including the bean sprouts. Ate it over several days, and the bean sprouts stayed crisp, the cabbage got a little soggy. Overall, a tasty addition to a summer salad rotation. Add almonds or raman noodles for a little crunch.
  4. Kittencalrecipezazz
    I made this as stated but omitted the bean sprouts, the dressing from this is wonderful! thanks bluemoon!
  5. echo echo
    I picked this because I had some leftover chicken to use up. I didn't have bean sprouts but had leftover steamed broccoli, so I substituted that for the bean sprouts. And I used regular mint rather than vietnamese mint. The result was great and so, so easy and fast to throw together. What sets this salad apart is the mint and the taste of the dressing, which was light and refreshing.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
View Full Profile

Find More Recipes