Search

Gok Wan's Vietnamese-style leftover chicken salad

(8 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Gok Wan's Vietnamese-style leftover chicken salad
Gok Wan's Vietnamese-style leftover chicken salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Perfect for using up leftover chicken, Gok Wan's Vietnamese-style salad is a filling option thanks to the noodles. Full of veg and topped with a lovely lime and chilli dressing, this salad is bursting with flavour

Ingredients

For the salad
  • 350g cooked chicken, torn into strips
  • 250g vermicelli noodles, soaked and drained according to packet instructions
  • 1 medium cucumber, roughly peeled, sliced lengthways, deseeded and finely sliced
  • 2 carrots, peeled and cut into matchsticks
  • 1 fennel bulb, very finely sliced
  • 2 spring onions, cut into matchsticks
  • a small bunch of fresh mint, leaves roughly torn
  • salt and ground white pepper

For the dressing

  • 4 tbsp freshly squeezed lime juice
  • 1–2 tsp fish sauce, to taste
  • a pinch of caster sugar
  • ½ a fresh long red chilli, finely chopped
  • ½ tsp sesame oil

Gok says: 'This dish is so versatile, it works both hot and cold.'

Method

  1. Make the dressing by mixing all the ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours, with none more dominant than the others.
  2. Put the salad ingredients into a bowl and mix together, tossing the noodles around to separate the strands and combine them well with the other ingredients. Pour over a little of the dressing and toss. Season with a pinch of salt and pepper if necessary.
  3. Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.

Your rating

Average rating

  • 3
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter