Vietnamese chicken salad
Vietnamese chicken salad from Vietnam. Times are typical for this kind of dish.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Vietnamese chicken salad is listed as chicken from Vietnam. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown are typical kitchen times, because the source method did not list minutes.
Ingredients
- Rice noodles140 g
- Carrot1
- Cucumber½
- Chicken2
- Radish50 g
- Red Onions½
- Mixed herbsto taste
- Peanuts25 g
- Fresh chilli1
- Lime1
- Fish sauce22 ml
- Soy sauce22 ml
- Sesame Seed Oil22 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Step 2
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
lime → lemon
Works in most savoury cooking. Desserts may notice.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Tips
- Times on this listing are typical for this kind of dish. The source method did not list minutes.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing are typical for this kind of dish. The source method did not list minutes.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Vietnamese chicken salad take?
40 min all in — 15 min prep, 25 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Peanuts, Fish, Soy, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 1½ tbsp; Soy sauce — 1½ tbsp. Taste at the end rather than adding a number we did not write.
How much fish sauce?
1½ tbsp of Fish sauce.
How much soy sauce?
1½ tbsp of Soy sauce.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. lime → lemon. Works in most savoury cooking. Desserts may notice. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Any tips from this recipe?
Times on this listing are typical for this kind of dish. The source method did not list minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.