Nhi Mundy of Bà & Me in Mountaindale, New York, shares her fabulous spicy chicken salad recipe with us!
The base of all Vietnamese cooking is the fish sauce—the equivalent of salt in America. The difference is that fish sauce can produce a smell that may seem distasteful to Westerners, but its secret power is that it possesses a depth of umami that can infuse dishes with such robustness that salt could never do.
SERVES 2 TO 4
2 cups cooked chicken, from making broth or from a rotisserie chicken, white or dark meat, shredded
2 cups cabbage, shredded 1⁄8 cup carrots, shredded 1⁄8 cup mint, chopped
1⁄8 cup cilantro, chopped
1 red chili pepper, minced
1⁄8 cup sugar
1⁄8 cup fresh lime juice
1⁄8 cup fish sauce
1⁄8 cup peanuts, crushed
1/4 teaspoon garlic, minced
2 cups cabbage, shredded 1⁄8 cup carrots, shredded 1⁄8 cup mint, chopped
1⁄8 cup cilantro, chopped
1 red chili pepper, minced
1⁄8 cup sugar
1⁄8 cup fresh lime juice
1⁄8 cup fish sauce
1⁄8 cup peanuts, crushed
1/4 teaspoon garlic, minced
- Combine all ingredients in a large mixing bowl. Mix well.
- Garnish with crispy shallots.
TIP:
.
Photography by
Made it? Tell us about it–
