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Vietnamese chicken salad

Vietnamese chicken salad

Total Time
30 min
15 min
15 min
Poached chicken tops off a colourful Asian salad. Perfect for a packed lunch or quick and easy dinner any day of the week.


Dry rice noodles

100 g

Skinless chicken breast

450 g, (see tip)

Chinese cabbage (wombok)

300 g, finely shredded


1 medium, cut into matchsticks

Fresh coriander

½ cup(s), chopped

Fresh mint

¼ cup(s), chopped

Fresh red chilli

1 whole, deseeded, thinly sliced

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Brown sugar

1 tbs

Roasted peanuts

1 tbs, unsalted, chopped


  1. Prepare rice noodles following packet instructions. Rinse under cold water, then drain. Using kitchen scissors, roughly cut rice noodles into shorter lengths and place in a large bowl.
  2. Place chicken in a saucepan of boiling water. Reduce heat and simmer, uncovered, for 8–10 minutes or until chicken is cooked through. Drain, set aside to cool, then shred chicken coarsely.
  3. Add chicken, wombok, carrot, coriander, mint and chilli to noodles. Whisk lime juice, fish sauce and sugar in a small bowl, then drizzle over chicken salad and toss gently until combined. Serve sprinkled with peanuts.


TIP: Chicken can be cooked and shredded 1 day ahead. Keep in a container in the fridge until ready to assemble salad.