Vietnamese chicken salad
This Vietnamese chicken salad balances cool, crisp vegetables against warm noodles dressed in a bright vinegar-based sauce. The key is the radish, often overlooked in Western cooking, which adds a subtle spice and textural snap that prevents the dish from feeling heavy. Toasted peanuts provide richness and anchor the fresh mint, creating the complex flavor layering that defines Vietnamese cooking. It's a formula worth memorizing.
Instructions
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..
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