Spicy Vietnamese Chicken Salad with Nuoc Cham

spicy Vietnamese inspired chicken salad with nuoc cham.

Spicy Vietnamese Chicken Salad with Nuoc Cham

This Vietnamese-inspired chicken salad features shredded chicken meat, shredded cabbage, carrots, cilantro, green onions, cucumber and avocado tossed with nuoc cham prominently featuring fish sauce and diced chilies and garlic.

Course chicken, Salad

Cuisine Asian, Vietnamese

Prep Time 15

Cook Time 0

Servings

Calories 466kcal

Author Kylie Mazon-Chambers

Equipment

Mandoline

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

US Customary - Metric

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.

Video

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