Dish of Chicken Salad Vietnam
(click to enlarge)

Chicken Salad Vietnam


Vietnam
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
55 min
Yes		 This is a great party salad, so is sized for parties. It can be made hours ahead and kept refrigerated, up to adding the Dressing, and will be durable on the table.

12
-------
2
3
1/4
1-1/2
1/4
1/2
1-1/2
1/2
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6
1
3
1/3
1/3
1/3
-------
1/2
2
1
-------
oz
---
cl

c
T
c
T
T
t
---
oz
#
oz
c
c
c
---
t
T
T
---
Chicken, cooked (1)  
-- Dressing
Garlic
Thai Chilis (2)
Lime Juice
Rice Vinegar
Fish Sauce
Palm Sugar (3)
Oil (4)
Salt
-- Salad
Onion, Red
Cabbage shreds (5)
Carrots
Mint Leaves
Cillantro Leaves
Rau Ram (6)
--- Seasonings
Pepper black
Sesame, toasted (7)
Peanuts, roasted (8)
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This recipe will make enough for about 8 salad servings, and will serve 12 or more on the buffet, if there's much else.

Do Ahead:
  1. Simmer CHICKEN with a few chunks of smacked ginger and a few scallions. Simmer until just done. Let the Chicken cool in the broth, then remove and refrigerate. See Notes 1 and 9.
  2. Dry pan roast SESAME SEEDS if you don't have them on hand. See our recipe Toasted Sesame Seeds.
  3. Dry pan roast RAW PEANUTS if you don't have them on hand. See our recipe Dry Roasted Peanuts.
Dressing:   -   (9min)
  1. Crush GARLIC and chop fine. Slice THAI CHILIS crosswise very thin. Squeeze LIME JUICE. Mix all Dressing items.
Salad:   -   (35 min)
  1. Cut Onion in half lengthwise and slice thin crosswise. Mix into the Dressing to marinate.
  2. Core CABBAGE and shred. Weight is after shredding.
  3. Shred CARROTS. I use a julienning vegetable peeler, then cut the strips about 1-1/2 inches long.
  4. Pick Leaves from Stems of Mint, Ciliantro, and Rau Ram. Measures are whole leaves lightly packed.
  5. Mix together all Salad items (except the Onions, which are marinating in the dressing).
  6. Mix Seasoning items into the Salad.
Finish:   -   (8 min)
  1. Tear Chicken into shreds, not too small and up to 1-1/2 inches long. Mix into the Cabbage Salad.
  2. When ready to serve, pour Dressing over the salad, including the Onions, and toss well to coat.
  3. Serve cool.
NOTES:

  1. Chicken:

      I always use whole skin-on thighs for best flavor and texture, and best broth. You'll need about 2 pounds of skin-on, bone in Thighs to make 12 ounces of simmered meat. See Note-9 about Broth.

  2. Thai Chilis:

      With 3 chilis, this salad has a pleasing sharpness by Southern California standards. Even if you're from the Frozen North, I wouldn't go below 2.

  3. Palm Sugar

      This is available in pretty much all Southeast and East Asian markets. I buy it in lumps of about 1 Tablespoon each. If you don't have it, use a lightly refines sugar such as Turbinado.

  4. Oil:

      The recipe specifies "Sesame oil (not roasted)", which means Gingelly Oil, which has a light sesame seed flavor. This is available from Indian and Southeast Asian markets here in Los Angeles, but perhaps not where you live. Actually, mine was pretty old, so I just used my Extra Virgin Olive Oil. They don't use that in Vietnam, because they don't have it.

  5. Cabbage:

      Weight is after coring and shredding. You can use regular green Head Cabbage, or Napa Cabbage. Both are used in Asia.

  6. Rao Ram:

      [Vietnamese Mint] This is available in markets serving Vietnamese communities, at least here in Southern California, but perhaps not where you live. Culantro is probably closest, but not available in most of North America. Otherwise use Cilantro, Thai Basil, or more Mint. The pattern recipe suggested more Mint.

  7. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Southeast Asian, Japanese and Korean cooking, so should always be on hand for those cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will keep for several months.

  8. Peanuts, Dry Roasted

      This is a staple item in Southeast Asian and southern Chinese cooking, kept on hand in most households. They are much different from commercially roasted peanuts. For details see our Dry Roasted Peanuts page.

  9. Chicken Broth

      Simmering the Chicken makes quite a bit of broth, but uses none. What is made can be used for other recipes. I always include skins, bones and fat when simmering Chicken. After the meat is done, cooled and removed, I give the broth and all the skins, bones, and stuff in it another hour of simmering. I then strain it, defat it using my gravy separator, and refrigerate it until needed. For full details of making and storing, see our Soup Stock / Broth page.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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