STREAMING NOW: The Layover

Crunchy Vietnamese Chicken Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
  2. In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
  3. In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
  4. Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
  5. Sprinkle with the peanuts and shallots. Serve with the lime wedges.
  6. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: