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Vietnamese Chicken Salad

Try this delicious salad!


  • ½ cup white vinegar

  • ½ cup white sugar

  • 1 tablespoon fish sauce (more to taste if necessary)

  • 1 small red chilli, sliced

  • 1 clove garlic, sliced

  • ½ packet dried vermicelli noodles

  • 1/3 cup salted peanuts, roughly chopped

  • 1 tablespoon vegetable or peanut oil

  • 4 small or 3 large chicken thigh fillets, trimmed of fat and cut into thin strips

  • 2 Lebanese cucumber, sliced with a peeler

  • 12 green beans, sliced thinly on the diagonal

  • ½ bunch mint leaves, roughly chopped

  • ½ bunch coriander leaves

  • 2 tablespoons crispy fried garlic (or crispy fried shallots if garlic isn’t available)


  • 1.

    In a pot over high heat, place the vinegar and sugar with ¼ cup water. Bring to the boil and boil for about 3 minutes until starting to thicken. Remove from the pot to a bowl, and add the fish sauce, chilli and garlic.

  • 2.

    Leave to cool.

  • 3.

    Pour boiling water over the noodles and leave to stand for two minutes. Drain and set aside to cool.

  • 4.

    In a frypan over medium-high heat, toast the peanuts until golden with some little blackened bits.

  • 5.

    Remove from the pan. Add the oil to the pan and stir-fry the chicken until golden and cooked through. Remove from the pan.

  • 6.

    In a bowl mix the Lebanese cucumber, green beans, noodles, and most of the mint and coriander leaves.

  • 7.

    Toss with a little of the fish sauce dressing. Place the saladin a bowl and top with the chicken, fried garlic and peanuts.

  • 8.

    Drizzle a little more dressing over and top with some extra

  • 9.

    Coriander and mint leaves. Serve immediately.

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