Vietnamese Chicken Herb Salad Recipe

Ingredients

Estimated total cost: €12.57 · €2.10/serving

• 2 tablespoons freshly squeezed lime juice (squeeze just before using for the best flavor)Est. price €0.10–€0.25
• 2 tablespoons finely minced garlic (use a sharp knife to mince for a more uniform texture)Est. price €0.15–€0.30
• 1 tablespoon finely minced ginger (use a microplane for the finest texture)Est. price €0.10–€0.20
• 1 teaspoon finely minced fresh red chiles (opt for Thai or cayenne for a spicy kick, adjust amount to your preference)Est. price €0.05–€0.15
• 1 whole chicken, approximately 3 1/2 pounds (pat dry with paper towels before cooking for crispy skin)Est. price €6.50–€10.00
• 1 green cabbage, about 2 pounds (remove outer leaves and core before slicing)Est. price €1.20–€2.50
• 1/2 pound carrots, peeled and sliced (cut into uniform size for even cooking)Est. price €0.40–€0.80
• 1 tablespoon granulated sugar (mix well to ensure even sweetness)Est. price €0.03–€0.08
• 1/3 cup Asian fish sauce (check for quality and adjust amount based on personal taste)Est. price €1.50–€2.50
• 1/4 cup firmly packed light brown sugar (press down firmly when measuring for accurate sweetness)Est. price €0.15–€0.30

Steps

1. 1

   Combine lime juice, garlic, ginger, chiles, 2 teaspoons of salt, and 1/2 teaspoon of pepper in a bowl. Mix well to create a flavorful marinade. Proceed to generously rub this mixture all over the chicken, ensuring it coats both the interior and exterior of the bird. Cover the chicken and allow it to marinate at room temperature while you prepare the vegetables for cooking.

2. 2

   Using a slicer, thinly slice the cabbage. Cut the carrots into thin matchsticks measuring 1/8 inch with a knife. Bring a large pot of water to a boil and add 2 tablespoons of salt for every 6 quarts of water. Cook the vegetables in the boiling water until they are crisp-tender, which should take about 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a large sieve or colander (keep the water boiling). Rinse the vegetables under cold water to halt the cooking process, then make sure to drain them well before use.

3. 3

   Begin by dissolving sugar in boiling water before adding the chicken along with the marinade. Allow it to cook covered for 15 minutes. Once done, take it off the heat and let the chicken sit in the cooking liquid covered for 30 minutes. Using tongs, move the chicken to a cutting board and leave it there until it cools down slightly. Proceed to shred the meat coarsely, including the skin if preferred, and transfer everything into a spacious bowl.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Vietnamese Chicken Herb Salad is a popular dish in Vietnamese cuisine known for its fresh and vibrant flavors. It reflects the cultural emphasis on balancing flavors and textures, often incorporating a variety of herbs and spices for a harmonious taste profile.

• Seasonal note

  Vietnamese Chicken Herb Salad is best made during the warmer months when fresh herbs like basil and mint are in season. Cabbage and carrots are typically available year-round.

• Health note

  This dish is a good source of protein, with 27g per serving, making it a satisfying meal. It also provides a significant amount of fiber (6g) and vitamins A and C from the vegetables and herbs. However, the high sodium content (1100mg) may be a concern for some individuals.