- Share + savor
I have a cookbook! - Buy Now
Easy Spicy Vietnamese Chicken Salad with Nuoc Cham
This salad is bright, crunchy, and full of that irresistible sweet-heat balance Vietnamese food does so well. Every bite feels refreshing but still totally satisfying.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
This spicy Vietnamese chicken salad bursts with fresh, bright flavors, featuring shredded chicken, crisp cabbage, carrots, cucumber, avocado, and cilantro, all tossed in a tangy, slightly spicy nuoc cham dressing made with fish sauce, lime, and chilies. Creamy avocado adds a luxurious twist to this vibrant salad. If you love this recipe, be sure to also try my lemongrass steak bánh mì and green curry noodle soup with chicken for more Vietnamese-inspired flavors.
Why You’ll Love This Recipe
- Fresh and Bright – Crisp vegetables and herbs balance the spicy-sour dressing for a refreshing salad.
- Quick and Easy – Ready in 15 minutes with minimal cooking required.
- Versatile – Perfect for lunch, light dinners, or as a protein-packed side dish.
What is Nuoc Cham?
This Vietnamese sauce, nuoc cham, translates directly to “dipping sauce”. The versatile condiment is tangy, sweet, savory and spicy, making it a great addition to salads, a dipping sauce for spring rolls, as well as a marinade or sauce for grilled or roasted meats. While some prefer to use a mortar and pestle to grind the garlic and chilies with a pinch of the sugar, I simply mince them before adding them to the other ingredients to cut down on dishes.
Key Ingredients in This Recipe
- Palm sugar – While palm sugar is traditionally used, granulated sugar can easily be substituted in nuoc cham.
- Fish sauce – Fish sauce adds an incredible, tangy and funky flavor and is made from fermenting fish over a long period of time.
- Lime juice – The lime juice adds a bright, citrus element to the sauce. I recommend using freshly squeezed lime juice for the best flavor.
- Bird’s eye chilies – Bird’s eye chilies or Thai chilies are the main source of heat in this recipe. The small, pointy chilies have an intense heat with a fruity flavor and have a rating between 50,000 and 100,000 Scoville units. Because they can be difficult to track down outside of Asian markets, I often buy a large bag of them and store them in a resealable plastic bag in the freezer.
- Chicken – I add shredded chicken breast meat to this salad though rotisserie chicken or other leftover chicken can be used. The simple shredded chicken lets the flavor of the nuoc cham and texture of the crunchy vegetables shine.
- Cabbage – I use a mandoline to finely shave the cabbage. I prefer the texture of the finely shredded cabbage to thicker cuts made with a knife. If you are not planning to use a whole cabbage, you can ask most grocery stores to cut the cabbage in half or quarters to reduce waste.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Cook Shredded Chicken
Slice 1 large chicken breast in half lengthwise to allow for faster cooking. Place the chicken pieces in a medium saucepan in a single layer. Add just enough water to cover the chicken and bring to a simmer over medium heat, cooking until the chicken is just cooked through, about 10 to 15 minutes.
Pro Tip
For extra flavor, let the shredded chicken rest in the nuoc cham dressing for 5–10 minutes before assembling. This allows the chicken to absorb more of the tangy, spicy flavors without wilting the vegetables.
Swaps and Substitutions
- Chilies: If bird’s eye chilies aren’t available, you can substitute serrano peppers or use sambal oelek for a similar heat and flavor.
- Chicken: Poached chicken can easily be replaced with roasted or rotisserie chicken for convenience.
- Cabbage: If you prefer, the shredded cabbage can be swapped for butter lettuce or chopped romaine.
Special Equipment
Get restaurant-quality, finely shredded cabbage by shredding it with a mandoline—a kitchen gadget you’ll use again and again.
How to Make Spicy Vietnamese Chicken Salad with Nuoc Cham (Step-by-Step)
In a small bowl stir together the sugar and ¼ cup of warm water until the sugar dissolves. Stir in the fish sauce, lime juice, garlic and chilies.
Add the cabbage, carrots, cilantro, green onions, and cucumber to a large mixing bowl. Toss to combine.
Plate and top with the chicken and avocado then pour the nuoc cham over the top. Serve immediately.
How to Serve Vietnamese Chicken Salad
- Serve as a light lunch or dinner.
- Pair with spring rolls or lemongrass chicken for a Vietnamese-inspired meal.
- Use lettuce cups for a low-carb option.
- Drizzle extra nuoc cham just before serving for maximum flavor.
How to Store Vietnamese Chicken Salad
- Keep nuoc cham separate from salad if storing leftovers.
- Store salad in an airtight container in the fridge for up to 2 days.
- Add avocado just before serving to prevent browning.
- Prepped vegetables (cabbage, carrots, cucumber) can be stored separately for 3–4 days.
FAQ – Frequently Asked Questions
Can I use cooked rotisserie chicken instead of poaching chicken?
Yes! Rotisserie chicken works perfectly and saves time. Just shred it before adding to the salad.
Can I make this salad ahead of time?
You can prep the vegetables and nuoc cham up to a day ahead, but add the avocado and chicken right before serving.
Can I make this salad spicy or mild?
Absolutely! Adjust the number of bird’s eye chilies or substitute with serrano peppers for less heat.
How long will the nuoc cham last?
Stored in an airtight container in the fridge, the nuoc cham can last up to 1 week.
Can I swap the cabbage for another green?
Yes, butter lettuce or chopped romaine are great alternatives to cabbage.
Other Recipes to Try
If you enjoy this spicy Vietnamese chicken salad recipe, I recommend checking out these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
A few other chicken salad recipes:
Spicy Vietnamese Chicken Salad with Nuoc Cham
Rate this Recipe
Equipment:
Ingredients:
For the Nuoc cham:
- 2 tablespoons palm sugar, (or granulated sugar)
- 3 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 cloves garlic, minced
- 2 to 3 bird’s eye thai chilies, minced
For the salad:
- 2 cups shredded cabbage
- ½ cup shredded carrots
- ½ cup roughly chopped cilantro
- 2 medium green onions, thinly sliced
- ½ cup sliced cucumber
- ½ pound cooked, shredded chicken
- 1 medium Haas avocado, pitted, peeled and sliced
Instructions:
For the Nuoc cham:
- In a small bowl stir together the sugar and ¼ cup of warm water until the sugar dissolves. Stir in the fish sauce, lime juice, garlic and chilies.
- Use or store refrigerated in an airtight continent for up to a week.
For the salad:
- Add the cabbage, carrots, cilantro, green onions, and cucumber to a large mixing bowl. Toss to combine.
- Plate and top with the chicken and avocado then pour the nuoc cham over the top. Serve immediately.
Notes:
For extra flavor, let the shredded chicken rest in the nuoc cham dressing for 5–10 minutes before assembling. This allows the chicken to absorb more of the tangy, spicy flavors without wilting the vegetables.
Nutrition:
Calories: 466kcal | Carbohydrates: 36g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 2280mg | Potassium: 1320mg | Fiber: 11g | Sugar: 17g | Vitamin A: 6461IU | Vitamin C: 112mg | Calcium: 106mg | Iron: 3mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Follow me on Instagram for more updates!
)
)
)
Five of us had this salad last night and the verdict was unanimous – “A++”! We enjoyed the variety of ingredients and the tastes and textures.- we will have it again soon!
I’m not normally a salad person, but I loved this one. Would have it again in a heartbeat!