Vietnamese Chicken Salad Recipe by Chef Charles Phan
- 3 pounds chicken (whole chicken)
- 1 ginger (3 inches, smashed)
- 4 green onion (whole)
- 1/2 cabbage (head green cabbage, cored and sliced into 1/4-inch ribbons)
- 2 cups coriander (Vietnamese coriander preferred, coarsely chopped)
- 3 cups rice vermicelli (cooked)
- 1 cup pepper (ground black pepper)
- 2 teaspoons shallots (fried shallots)
- 2 teaspoons peanut (roasted unsalted peanuts)
- 1/2 cup fish sauce
- 1/2 cup sugar
- 1/4 cup vinegar (distilled white vinegar)
- 1/2 cup water
- 2 cloves garlic (minced)
- 1 chilli (Thai chilis preferred, stemmed and minced)
Stir the fish sauce, sugar, vinegar, and water together in a small bowl until the sugar is dissolved. Stir in the garlic and chile after adding them. Use right away or store in the fridge for up to a week
- Step 1
Rub the chicken with a tiny amount of salt to get rid of any loose skin and dirt, then give it a good washing. Over high heat, bring a sizable pot of water to a boil. Boil for 15 minutes after adding the chicken, ginger, and green onions. After turning off the heat, cover the pot and let it stand for an additional 15 minutes. Take the chicken out of the pot and let it to cool. You should have around 2 cups of chicken meat after removing it from the bones and shredding it with your hands. Cut the skin into strips with a knife. Add a pinch of salt to season
- Step 2
Put the cabbage in a colander in step two. Add a small amount of salt, then rub the salt into the cabbage with your hands. After a few minutes, drain the cabbage and rinse with cool water to remove the salt
- Step 3
Combine the cabbage, rau ram, vermicelli, and flavored fish sauce in a big bowl before serving. Toss the chicken in after adding it. The fried shallots and peanuts are used as garnish after adding black pepper to taste. Serve right away