Cherry & Dennis Helper Habitat
Vietnamese Shredded Chicken and Cabbage Salad
越式椰菜手撕雞沙律
Recipe overview
Vietnamese shredded chicken cabbage salad tosses cooked chicken, cabbage, carrot, onion and herbs with lime fish-sauce dressing for a fresh high-protein family plate.
01
Ingredients
Main ingredients
- 600 g chicken
- 500 g Cabbage
- 200 g carrot
- 100 g onion
Stock base
- 1200 ml water
Sauce
- 3 tbsp Fish sauce
- 3 piece limes
- 2 tbsp sugar
- 3 tbsp water
- 2 clove garlic
Garnish
- 30 g mint leaves
- 30 g coriander
- 80 g peanuts
02
Tools
- knife
- cutting board
- stockpot
- tongs
- colander
- mixing bowl
- small bowl
- wooden spoon
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Simmer water
Bring 1200 ml water to a gentle simmer for 5 minutes.
Step 2
Poach chicken
Fully submerge chicken and poach gently for 15 minutes.
Step 3
Check doneness
Confirm 74°C, opaque flesh and clear juices.
Step 4
Rest chicken
Rest cooked chicken on a clean plate for 10 minutes.
Step 5
Shred chicken
When cool enough, pull into fine even shreds.
Step 6
Shred vegetables
Finely shred cabbage and cut carrot into matchsticks.
Step 7
Slice onion and herbs
Slice onion thinly and pick mint and coriander leaves.
Step 8
Mix dressing
Juice three limes; mix with 3 tbsp fish sauce, 2 tbsp sugar, 3 tbsp water and all garlic.
Step 9
Toss vegetables
Toss cabbage, carrot and onion with half the dressing.
Step 10
Add chicken
Add chicken and remaining dressing; toss.
Step 11
Add herbs and peanuts
Fold in all mint, coriander and 80 g crushed peanuts.
Step 12
Rest and serve
Rest 5 minutes and serve on a family platter.
Common mistakes
- Hot chicken wilts the cabbage.
- Coarse vegetables dress unevenly.
Tips
Slightly cooled chicken shreds more finely.
Adding dressing twice seasons both components.
