Usuba
Vietnamese Chicken Salad
Refreshing chicken salad with a zesty lime and fish sauce dressing, fresh mint, and crispy sprouts. A light dish with vibrant Vietnamese flavors.
- Total
- 30 min
- Standard serving
- 169 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the chicken breast into small pieces. Fry in a pan or boil until cooked through.
- 2
Step 2
Mince the chili, garlic, and shallot. Mix in a bowl the lime juice, fish sauce, sugar, minced chili, garlic, and shallot.
- 3
Step 3
Bring the water to a boil, add bean sprouts. After 10 seconds, drain the water and rinse the sprouts under cold water.
- 4
Step 4
Chop the Chinese cabbage, mince the mint leaves. In a large bowl, combine the sprouts, cabbage, mint, and cooked chicken.
Pour the dressing over the salad and mix thoroughly. Serve immediately.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
