Gok Wan’s Vietnamese-style leftover chicken salad recipe

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5 min

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


  • 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


  • 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.

  • 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.

  • Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.

Top tip for making Gok Wan’s Vietnamese-style leftover chicken salad

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

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(32 ratings)
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