Ingredients Jump to Instructions ↓

  1. Vietnamese Style Chicken Salad

  2. Makes 4-6 servings.

  3. 1/2 white onion, thinly sliced

  4. Vegetable oil for frying

  5. 3 tablespoons sugar

  6. 1/4 cup white vinegar

  7. 2 tablespoons fish sauce

  8. 1/2 tablespoons minced garlic

  9. 1 pound skinless and shredded poached chicken breast

  10. 3 cups julienned Chinese white radish (daikon)

  11. 1 cup shredded carrots

  12. 1 cup thinly sliced celery

  13. 1/4 cup chopped rau rum (see note)

  14. 1/4 cup chopped basil leaves

  15. 1 teaspoon chopped red chili pepper

  16. 2 teaspoons roasted peanuts, coarsely chopped

  17. 1 dozen prawn crackers

  18. Heat 1/2 cup vegetable oil in a wok over medium-high heat. Add

  19. onions and stir-fry until crispy golden (do not allow to burn).

  20. Remove with a slotted spoon and drain on paper towels.

  21. Dissolve sugar and vinegar in a bowl for salad vinaigrette.

  22. Stir in fish sauce and garlic; set aside. In large mixing bowl,

  23. gently toss together chicken , radish, carrots, celery, rau rum,

  24. basil, chili pepper and salad vinaigrette. Set aside.

  25. When ready to serve, heat 2 cups of oil to the point that a bread

  26. cube browns quickly and rises to surface. Lower heat and drop in a

  27. prawn cracker. Cracker will puff and swell and rise almost immediately

  28. to the surface; as soon as cracker has fully expanded, remove with

  29. tongs and drain on paper towels. Proceed with the rest of prawn

  30. crackers.

  31. To serve, place chicken salad at the center of large platter; arrange

  32. prawn crackers around it and serve immediately.

  33. Note: Rau ram is an aromatic coriander with a peppery citrus note.

  34. The herb, fish sauce, Chinese radish and prawn crackers are sold

  35. at Asian markets.


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