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 you’ve never made Vietnamese food before, give this salad a try. It’s light, fresh and flavourful, and it’ll become a regular dinner in your household, just as it has in mine.

½ head cabbage, finely shredded
½ 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
¼ cup fried shallots
¼ cup crushed roasted peanuts

100ml lemon juice
1 tbsp caster sugar
2 tbsp fish sauce
1 bird’s-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 – it’s done in seconds, but you really have to watch your fingers!

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

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