Chicken Salad with Nuoc Cham


Chicken Salad with Nuoc Cham
Servings: 4


1-2 red chillies, deseeded and finely chopped (according to taste)
1 clove garlic, crushed
2 tablespoons sugar
3 tablespoons lemon or lime juice
1 tablespoon rice vinegar
2 tablespoons fish sauce

2 tablespoons light cooking oil
1 teaspoon sesame oil
1 stalk lemongrass, finely chopped
3 spring onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

400g chicken breast, skinned, boned and thinly sliced
extra oil for frying

2 cups shredded Chinese cabbage
2 cups shredded lettuce
2 medium-sized carrots, cut into matchsticks
1/2 cup bean sprouts
1/2 cup roughly chopped fresh coriander, mint and basil

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100074


Nuoc cham - a Vietnamese dipping sauce made with fish sauce (nuoc nam) - is like a decent tomato sauce.  It's addictive and if you like it as much as I do, you'll end up having it with everything!


To make the nuoc cham, place all the ingredients in a small bowl and stir to combine until the sugar has dissolved.  Set aside until required.

To make the marinade, put all the ingredients in a bowl and stir to combine.  Add the chicken and mix together, making sure the chicken is well coated.  Cover and refrigerate for 30 minutes.

Heat the extra oil in a heavy-based frying pan over high heat.  Add the chicken and stir-fry for 4-5 minutes until cooked.  Set aside to cool slightly.  Place all the salad ingredients onto a large platter.  Top with the warm chicken.  Drizzle the nuoc cham over serve immediately.


Salad - Mains

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