Culture Street


Vietnamese chicken & mint salad

On December 5, 2014

Serves / 4
Prep / 20 minutes

Goi ga / Vietnamese cuisine really does have it sorted out. You can create vibrant, layered flavours in minutes, and from a minimal number of ingredients. Even if youíve never made Vietnamese food before, give this salad a try. Itís light, fresh and flavourful, and itíll become a regular dinner in your household, just as it has in mine.

Ĺ head cabbage, finely shredded
Ĺ red onion, peeled and very
finely sliced
2 cups loosely packed mint,
roughly torn
1 carrot, peeled and cut into very
thin matchsticks
2 cups Shredded Chicken
ľ cup fried shallots
ľ cup crushed roasted peanuts

100ml lemon juice
1 tbsp caster sugar
2 tbsp fish sauce
1 birdís-eye chilli, seeds removed and finely sliced
1 clove garlic, minced

For the dressing, mix the ingredients together and allow to stand for a few minutes.

In a large bowl, combine all the ingredients for the salad except the shallots and peanuts and toss to combine. Pour over the dressing and toss again to coat.

Transfer to a serving plate or bowl and scatter with the shallots and peanuts.

TIP / To shred the cabbage and onion I use a mandoline slicer Ė itís done in seconds, but you really have to watch your fingers!

Adamís Big Pot by Adam Liaw is published by Hachette Australia, RRP $39.99, available now

You Might Also Like


Tomato and carrot soup


On May 20, 2016


Kale and Lemon Zest Omelette

Serves 1

On May 8, 2014


Azerbaijani chicken with prunes & walnuts

Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...

On July 24, 2015


Take Tea in a Cinderella Carriage

By Sophia Whitfield

On August 3, 2017
Copyright © 2012 - 2019 Culture Street