There are many variations of Vietnamese Salad recipes. The salad can be especially pleasing with different textures and flavors ranging from fried shallots, roasted peanuts, fried garlic and picked onions to different Vietnamese herbs such as mint, basil or the classic coriander (rau ram). Today, I will show you the way to cook Vietnamese Chicken Salad dish.
½ shredded cabbage
½ shredded carrot
¼ sliced onion, 2 bulbs sliced purple onion, ¼ shredded chili, ¼ bowl Coriander, basil, mint and cilantro.
2 tablespoons crushed and roasted peanuts.
1 tablespoon fried purple onion
½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon sugar.
Olive oil, fish sauce, lemon juice, sugar, ginger, garlic, vegetable oil, fish sauce.
Step 1: making Vietnamese dipping fish sauce:
*** 2/3 cup fish sauce, 2 tablespoons crushed ginger, 1/3 cup water, 3 cloves crushed garlic, 1-2 crushed chili, 1 tablespoon sugar and 2 tablespoon lemon juice. Add them together, taste it to suit with your flavor. Many Vietnamese salad recipes also require making this step.
Step 2: Making chicken:
*** In bowl, combine all chicken marinade with 2 tablespoon fish sauce, 1 teaspoon sugar, crushed and grated ginger, garlic and 1 large clove vegetable oil. Let marinade for about 20 minutes. Then you steam chicken with medium heat. When chicken has cooled, shred the chicken.
Step 3: In large bowl, combine shredded cabbage, herb, and shredded carrots. In medium bowl, place shredded chicken and a few tablespoons of fish sauce to evenly coat the chicken. This step is really important and usually appears on Vietnamese salad recipes. When you are ready to serve, toss chicken into salad and add more Vietnamese dipping fish sauce to taste. Top with fried purple onion, shallot, garlic, peanuts.
To sum up, most Vietnamese salad recipes are really good for health. It contains high fibrous food and vitamins. Using it with deep fried scrimp pastes (Banh phong tom) is really delicious. I hope this recipe can bring another flavor for your meals. Good Luck.