Usuba
Vietnamese Chicken Salad
Fresh salad with tender boiled chicken, crispy vegetables and aromatic dressing made with fish sauce, lime and sesame oil. The dish is garnished with fresh mint, cilantro and crunchy peanuts.
- Total
- 20 min
- Standard serving
- 1,257.7 g
Ingredients
Total 18- Chicken fillet
200 g≈ 1 pcs - Lemon
25 g≈ 2.5 slice - Garlic
6 g≈ 2 clove - Napa cabbage
250 g≈ 1/2 bunch - Red onion
75 g≈ 2.5 slice - Sweet pepper
150 g≈ 1 pcs - Cucumbers
150 g≈ 1 pcs - Carrot
100 g≈ 1 pcs - Chili pepper
10 g≈ 1 pcs - Mint
30 g≈ 1 bunch - Cilantro
30 g≈ 1 bunch - Lime
42 g≈ 1 pcs - Rice vinegar
30 ml≈ 2 tbsp - Fish Sauce
40 ml≈ 2.5 tbsp - Sesame oil
60 ml≈ 4 tbsp - Sugar
12 g≈ 1 tbsp - Peanut
50 g≈ 1/3 cup - Bay leaf
0.5 g≈ 1 pcs
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Place chicken fillet in a saucepan with salted water, half a lemon, a bay leaf, and 1 clove of garlic. Bring to a boil, cover with a lid, and immediately remove from heat. Let it sit for 20–25 minutes.
- 3
Step 3
Shred the Chinese cabbage into thin strips.
- 4
Step 4
Grate the carrots into thin strips.
- 5
Step 5
Cut the cucumber in half, remove the seeds, and slice into half-rings.
- 6
Step 6
Cut sweet pepper and red onion into thin strips.
- 7
Step 7
Separate the leaves from fresh mint and cilantro, removing the stems.
- 8
Step 8
Finely chop half of the chili pepper, cut the other half into rings. Finely chop the remaining garlic clove.
- 9
Step 9
Prepare the dressing: mix sesame oil, lime juice, rice vinegar, fish sauce, sugar, minced garlic, and minced chili pepper. Stir thoroughly and let sit for 10 minutes.
- 10
Step 10
Remove the chicken fillet from the water and shred it into fibers by hand.
- 11
Step 11
Mix the vegetables, herbs and chicken, add half of the dressing and let it sit for 5 minutes.
- 12
Step 12
Place the salad on a plate, drizzle with the remaining dressing, sprinkle with peanuts and chili pepper rings.
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