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Vietnamese Chicken Salad

the.instructor's picture
  Onion 1 Medium, thinly sliced
  Sugar 3 Tablespoon
  Distilled white vinegar 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Oval shrimp chips/Prawn crackers 36 Small (2 Inch Size)
  Lime juice 2 Tablespoon
  Fish sauce/Soy sauce 2 Tablespoon (Nuoc Mam Or Nam Pla)
  Garlic 1 Clove (5 gm), pressed / minced
  Finely shredded green cabbage 4 Cup (64 tbs)
  Shredded carrots 2 Cup (32 tbs)
  Shredded cooked chicken 2 Cup (32 tbs)
  Thinly sliced fresh mint leaves 1⁄3 Cup (5.33 tbs)

In a bowl, mix onion, sugar, vinegar, and pepper.
Cover and refrigerate for at least 30 minutes or until next day.
Meanwhile, in a deep 3- to 4-quart pan, heat about 1 inch of oil to 350°F on a deep-frying thermometer.
Add 3 or 4 shrimp chips at a time and cook just until puffy, only a few seconds.
Remove chips and drain on paper towels.
If made ahead, store airtight for up to 1 day.
Stir lime juice, fish sauce, garlic, and 1/4 cup salad oil into marinated onion; then stir in cabbage, carrots, and chicken.
Spoon into a serving dish and sprinkle with mint; offer shrimp chips as an accompaniment.

Recipe Summary

Side Dish

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Vietnamese Chicken Salad Recipe